I recently pulled together this recipe and I’m excited to share it with you. The chicken is marinated and grilled to juicy perfection, making it a fantastic go-to for dinner (and easily adaptable for lunch leftovers). Grilled Chicken Breasts

Why You’ll Love This Recipe

I love how this dish brings together simplicity and flavor. The marinade does the heavy lifting: it seasons the chicken thoroughly and helps lock in moisture. Grilling gives the breasts a lovely char and smoky profile that elevates plain chicken to something special. It’s versatile too—I’ve served it on its own, sliced over salads, or tucked into wraps with fresh veggies.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts (about 1¾ pounds / 800 g total)
¼ cup (60 ml) olive oil
3 tablespoons (45 ml) fresh lemon juice
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried oregano
¾ teaspoon salt
½ teaspoon black pepper
(Optional) 1 tablespoon soy sauce or balsamic vinegar for extra depth
(Optional) Fresh chopped parsley or basil for garnish

Directions

I start by patting the chicken breasts dry with paper towels and then lightly drizzle them with olive oil. I season both sides with salt, pepper, paprika, and dried oregano (and optionally a bit of soy or balsamic).
I make the marinade by combining the lemon juice, minced garlic, olive oil, and any optional seasonings in a bowl. I place the chicken in this mixture and let it marinate for at least 30 minutes in the fridge (or up to a few hours if time allows).
When ready to cook, I preheat the grill (or a grill pan) to medium-high heat. Once hot, I place the chicken breasts on the grill and cook for about 5-7 minutes per side, depending on thickness, until the internal temperature reaches 165 °F (74 °C).
After grilling, I transfer the chicken to a plate and loosely tent it with foil. I let it rest for about 5 minutes before slicing—this helps keep it juicy.
I slice the chicken against the grain and serve.

Servings and Timing

This recipe yields approximately 4 servings.

Prep time (including marinating): ~30 minutes (plus marinating time)
Cook time: ~10-14 minutes
Total active time: ~40 minutes

Variations

I sometimes swap the lemon juice for lime juice and add a pinch of chili powder for a slightly tangy, spicy twist.
I’ve also used a yogurt-based marinade (plain yogurt + garlic + herbs) when I want the chicken extra tender—just adjust the cooking time slightly since the marinade changes the surface.
If I’m meal-prepping, I’ll grill extra breasts and then slice them for wraps, grain bowls, or to add protein to salads through the week.
For a Mediterranean spin, I’ll add chopped fresh basil and oregano after grilling, and serve the chicken with a side of roasted vegetables and tzatziki.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I’ll place the sliced chicken in a microwave-safe dish with a splash of water, cover it, and heat on medium power for about 1-2 minutes until warmed through—this helps retain moisture. Alternatively, I’ll reheat in a pre-heated oven at 350 °F (175 °C) for about 8-10 minutes if I want a crisper exterior.

FAQs

What cut of chicken works best?

I prefer boneless, skinless chicken breasts because they cook fairly quickly and have a good texture when grilled. If you choose thicker breasts, you may want to butterfly or pound them slightly for even cooking.

Can I grill this chicken on a stovetop grill-pan instead?

Yes — if you don’t have an outdoor grill, a grill pan on the stove works perfectly. Just make sure the pan is pre-heated well and you treat it similarly in terms of timing and doneness.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165 °F (74 °C). If you don’t have a thermometer, check by slicing into the thickest part—the juices should run clear, and the meat should no longer be pink.

What if I don’t have time to marinate for long?

Even a 30-minute marinade will improve the flavor versus none at all. If you’re really pressed for time, you can still season and grill immediately, but the longer marinade gives better depth.

Can I freeze the grilled chicken?

Yes — you can freeze the cooked, cooled chicken in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently to preserve texture.

Conclusion

I find this grilled chicken recipe to be a reliable, flavorful base for so many meals. Whether I’m serving it as the main dish or using it as a protein component in other dishes, it consistently delivers juicy results and clean flavor. I encourage you to give it a try and then make it your own with whatever herbs, citrus, or spice twists you love most.

Grilled Chicken Breasts