This grilled chicken breast and marinade is so easy and versatile. My friends and family beg me to make this recipe when the grill is brought out.
Prep Time::15 mins
Cook Time::15 mins
Additional Time::30 mins
Total Time:: 1 hr
Servings::4
Ingredients
4 skinless, boneless chicken breast halves
¼ cup lemon juice, plus wedges for serving
¼ cup olive oil
2 teaspoons dried oregano or parsley
1 teaspoon seasoning salt
½ teaspoon ground black pepper
½ teaspoon onion powder
Directions
Gather the ingredients.
Dotdash Meredith Food Studios
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Working with one chicken breast at a time, place chicken breast between two sheets of plastic wrap or parchment paper on a cutting board. Using a meat mallet or a rolling pin, gently pound each breast to 1/2-inch thickness.
Dotdash Meredith Food Studios
Add lemon juice, olive oil, dried oregano or parsley, seasoning salt, black pepper, and onion powder to a large zip-top bag; add chicken and press out as much air as possible before sealing bag. Gently massage chicken to distribute marinade. Marinate chicken in the refrigerator for at least 30 minutes or up to 12 hours.
Dotdash Meredith Food Studios
Preheat grill to medium-high and lightly oil the grate.
Place chicken breasts, smooth-side down on preheated grill; cook, covered, until no longer pink and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Dotdash Meredith Food Studios
Transfer chicken to a cutting board and tent with aluminum foil. Let rest 5 minutes.
Dotdash Meredith Food Studios
Serve with lemon wedges.
Dotdash Meredith Food Studios
Cook’s Note
I use any leftover grilled chicken (if there is any) for salad the next day.
Editor's Note
This recipe was tested in our test kitchen and updated to reduce the amount of lemon juice from 1/2 cup to 1/4 cup based on user feedback.