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Juicy sliced grilled chicken breast on a white plate with visible grill marks and fresh lemon wedges

Grilled Chicken Breast

Juicy grilled chicken breast marinated in lemon, garlic, and olive oil with a hint of chili powder. Ready in 55 minutes including marinate time -- perfect for weeknights and summer cookouts.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinate Time 30 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 258
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup olive oil extra virgin recommended
  • 0.25 cup fresh lemon juice about 2 lemons
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 0.25 tsp chili powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 4 boneless skinless chicken breasts about 2 pounds total, pounded to even thickness

Equipment

  • Gas or Charcoal Grill
  • Meat mallet or rolling pin
  • Meat thermometer
  • Zip-top plastic bag
  • Small mixing bowl

Method
 

  1. In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, chili powder, salt, and black pepper until fully combined.
  2. Place the chicken breasts in a zip-top bag. Pound to an even thickness of 1/2 to 3/4-inch using a meat mallet or rolling pin. Pour the marinade into the bag, seal, and place in a baking dish. Turn to coat all sides. Refrigerate for at least 30 minutes and up to 2 hours. Do not marinate longer than 2 hours.
  3. Clean and lightly oil the grill grates. Heat a gas or charcoal grill to medium-high heat, 375 to 450 degrees F.
  4. Remove the chicken from the marinade and discard the used marinade. Grill with the lid closed for 5 to 8 minutes per side, starting over the hotter zone then moving to a cooler area to finish. Pull when the internal temperature reads 165 degrees F at the thickest part.
  5. Transfer to a clean plate and rest for 5 minutes before slicing against the grain and serving.

Notes

Do not marinate longer than 2 hours -- lemon juice will make the chicken rubbery. Always use a meat thermometer. Leftovers keep in the fridge for up to 3 days or in the freezer for up to 3 months.