There’s something magical about a perfectly grilled chicken breast – juicy on the inside with beautiful grill marks on the outside.
After testing countless marinades and grilling techniques, I’ve finally perfected a recipe that delivers incredible flavor and tenderness every time.
This marinated grilled chicken has become a staple in our house, and I’m excited to share it with you today!
Why This Recipe Works
The secret to this recipe is in the marinade and cooking method:
- A balanced marinade with olive oil, soy sauce, and lemon juice tenderizes the meat
- The right marinating time (30 minutes to 4 hours) allows flavors to penetrate without making the chicken mushy
- Proper grilling temperature and cooking time ensure juicy results
- A critical 5-minute rest after grilling keeps all those delicious juices in the meat
Perfectly Juicy Marinated Grilled Chicken Recipe
Course: Salad4
servings10
minutes10
minutes350
kcalIngredients
4 boneless, skinless chicken breasts (about 6 ounces each)
¼ cup extra virgin olive oil
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
Directions
- Prepare the marinade: In a small bowl, whisk together the olive oil, soy sauce, lemon juice, minced garlic, dried thyme, salt, and pepper until well combined.
- Marinate the chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- Preheat and prepare the grill: Preheat your grill to medium-high heat (about 400°F). Clean the grates well and oil them lightly to prevent sticking.
- Grill the chicken: Remove the chicken from the marinade, allowing excess to drip off. Discard the used marinade.
- Place the chicken on the preheated grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F when tested with an instant-read thermometer.
- Rest before serving: This is the step many people skip, but it’s crucial! Transfer the grilled chicken to a cutting board and tent loosely with aluminum foil. Let it rest for 5 minutes before slicing or serving.
Tips for Success
- Even thickness matters: For evenly cooked chicken, pound thicker parts of the breasts to create uniform thickness.
- Don’t marinate too long: While marinating enhances flavor, going beyond 4 hours with acidic ingredients like lemon juice can actually make chicken tough.
- Use a meat thermometer: The most reliable way to check doneness is with a thermometer. Chicken is safe to eat at 165°F, and cooking to this exact temperature (not higher) ensures juiciness.
- Keep the lid closed: When grilling, resist the urge to repeatedly open the lid to check the chicken. This helps maintain consistent heat.
Serving Ideas
This versatile grilled chicken pairs beautifully with:
- A crisp green salad for a light meal
- Grilled vegetables like zucchini, bell peppers, and asparagus
- Rice pilaf or quinoa
- Sliced on sandwiches or wraps for lunch the next day
Each serving contains approximately 350 calories, making it a protein-rich option that works well in a balanced meal.
Variations to Try
- Mediterranean: Add 1 teaspoon of oregano and 1 tablespoon of red wine vinegar to the marinade
- Spicy: Include ½ teaspoon of red pepper flakes or a tablespoon of sriracha
- Herb Lover’s: Use fresh herbs instead of dried (1 tablespoon fresh thyme, plus added rosemary and parsley)
I hope you enjoy this recipe as much as my family does! It’s simple enough for weeknight dinners but tasty enough for entertaining. Let me know in the comments if you try it and what variations you create.
