Perfect Grilled Chicken

If you ask me, grilled chicken is one of those recipes every home cook should have in their back pocket.

This simple marinade turns out juicy, flavorful chicken breasts that work for just about any occasion. Lemon juice and olive oil create a tangy base, while parsley and onion powder add a nice savory touch.

The chicken soaks up all that flavor while it sits in the marinade, then cooks up beautifully on a hot grill. It’s the kind of straightforward recipe that delivers big flavor without a lot of fuss.

Perfect for weeknight dinners or weekend cookouts, this grilled chicken never disappoints.

What Kind of Chicken Should I Use?

For this recipe, you’ll want boneless, skinless chicken breasts, which cook evenly on the grill and soak up the marinade really well. If your chicken breasts are on the thicker side (more than an inch thick), consider pounding them to an even thickness so they cook at the same rate and don’t dry out. You can also use chicken breast tenderloins if that’s what you have on hand – they’ll actually cook a bit faster, so just keep an eye on them. Fresh or frozen chicken both work fine here, just make sure frozen breasts are completely thawed before marinating so the flavors can penetrate properly.

Options for Substitutions

This simple grilled chicken recipe works well with a few easy swaps:

• Chicken breasts: You can use chicken thighs instead if you prefer darker meat – they’re more forgiving on the grill and won’t dry out as easily. Just adjust the cooking time slightly as thighs may take a bit longer.
• Lemon juice: Fresh lemon juice is ideal, but bottled works in a pinch. You could also use lime juice for a different citrus flavor, or swap half the lemon juice with white wine vinegar.
• Olive oil: Any neutral cooking oil like avocado oil or vegetable oil will work here. The oil helps the marinade stick and keeps the chicken moist.
• Dried parsley: Fresh parsley is great if you have it – use about 2 tablespoons of chopped fresh instead of the dried. Other herbs like oregano, thyme, or Italian seasoning blend work nicely too.
• Onion powder: Garlic powder makes a good substitute, or use both for extra flavor. You could also add 1 minced garlic clove to the marinade instead.

Watch Out for These Mistakes While Grilling

The biggest error when grilling chicken breasts is not pounding them to an even thickness, which leads to thin edges drying out while thick parts stay undercooked – aim for a consistent half-inch throughout.

Skipping the marinating time is another mistake that results in bland, less tender chicken, so try to give it at least 2 hours in the fridge if you can spare the time.

Many people flip their chicken too often or press down on it with a spatula, which releases those flavorful juices and dries out the meat – just flip once halfway through and resist the urge to touch it.

Finally, cutting into the chicken right off the grill is tempting but lets all the juices run out onto your cutting board, so always let it rest for those 5 minutes under foil for juicier results.

What to Serve With Grilled Chicken?

Grilled chicken is super easy to pair with just about anything, which makes it perfect for weeknight dinners. I love serving it alongside roasted vegetables like zucchini, bell peppers, and cherry tomatoes tossed in olive oil, or with a fresh garden salad topped with cucumbers and a light vinaigrette. For something more filling, try it with garlic mashed potatoes, rice pilaf, or even pasta tossed with olive oil and parmesan. You can also slice the chicken and throw it on top of a Caesar salad, stuff it into pita bread with tzatziki sauce, or serve it with grilled corn on the cob for a summer cookout vibe.

Storage Instructions

Store: Keep your leftover grilled chicken in an airtight container in the fridge for up to 4 days. It’s great to have on hand for quick meals throughout the week – toss it in salads, wraps, or pasta dishes.

Freeze: This grilled chicken freezes really well for up to 3 months. Let it cool completely, then wrap individual pieces in plastic wrap before placing them in a freezer bag. This way you can grab just what you need without thawing the whole batch.

Reheat: Warm up your chicken in the microwave for about 1-2 minutes, or heat it in a skillet over medium-low heat with a splash of chicken broth to keep it moist. You can also slice it cold and add it straight to salads or sandwiches.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-850
• Protein: 120-140 g
• Fat: 25-32 g
• Carbohydrates: 4-7 g

Ingredients

For the marinade:

• 1/4 cup olive oil (or any neutral oil like canola)
• ground black pepper to taste (freshly ground preferred)
• 2 tsp dried parsley
• 1/2 tsp onion powder
• seasoning salt to taste
• 1/2 cup lemon juice (fresh squeezed for best flavor)

For the chicken:

• 4 skinless boneless chicken breasts (about 6-8 oz each)

Step 1: Prepare and Pound the Chicken

• 4 skinless boneless chicken breasts

Place each chicken breast between two sheets of plastic wrap.

Using a meat mallet or the bottom of a heavy pan, pound the chicken breasts to an even 1/2-inch thickness.

This ensures uniform cooking and helps the meat absorb the marinade more effectively.

Work gently but firmly, starting from the center and working outward.

Step 2: Create the Marinade and Marinate the Chicken

• 1/2 cup lemon juice
• 1/4 cup olive oil
• 2 tsp dried parsley
• 1/2 tsp onion powder
• seasoning salt to taste
• ground black pepper to taste
• pounded chicken breasts from Step 1

In a bowl or resealable plastic bag, combine the lemon juice, olive oil, dried parsley, onion powder, seasoning salt, and freshly ground black pepper.

Whisk or shake to blend the ingredients thoroughly.

Add the pounded chicken breasts from Step 1 to the marinade, making sure each piece is fully coated.

I like to use a bag for this because you can massage the marinade directly into the chicken without any mess—just seal it and work the liquid around to ensure even coverage.

Refrigerate for at least 30 minutes, or up to 12 hours if you have time; longer marinating develops more flavor.

Step 3: Prepare the Grill

Preheat your grill to medium-high heat (around 400-450°F).

Once hot, lightly oil the grill grates using a folded paper towel dipped in neutral oil or a grill brush.

This prevents sticking and helps create nice grill marks.

The grates should be hot enough that water drops sizzle immediately when they hit the surface.

Step 4: Grill the Chicken

• marinated chicken breasts from Step 2

Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 5 minutes before grilling—this helps it cook more evenly.

Place the chicken breasts on the preheated grill and cook for 5-6 minutes without moving them, allowing a nice golden crust to form and grill marks to develop.

Flip the chicken and grill for another 5-6 minutes on the second side.

The chicken is done when it reaches an internal temperature of 165°F when measured with a meat thermometer at the thickest part.

I always use a thermometer rather than relying on appearance alone, since it’s the only reliable way to ensure food safety and juicy results.

Step 5: Rest and Serve

• grilled chicken from Step 4

Transfer the grilled chicken to a cutting board and loosely cover with foil.

Let it rest for 5 minutes—this allows the juices to redistribute throughout the meat, keeping it tender and moist rather than drying out when you cut into it.

Serve the chicken warm, with fresh lemon wedges on the side for an extra squeeze of brightness if desired.

Perfect Grilled Chicken

Delicious Perfect Grilled Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4 servings

Calories 775 kcal

Ingredients

  

For the marinade:

• 1/4 cup olive oil (or any neutral oil like canola)
• ground black pepper to taste (freshly ground preferred)
• 2 tsp dried parsley
• 1/2 tsp onion powder
• seasoning salt to taste
• 1/2 cup lemon juice (fresh squeezed for best flavor)

For the chicken:

• 4 skinless boneless chicken breasts (about 6-8 oz each)

Instructions

 

• Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy pan, pound the chicken breasts to an even 1/2-inch thickness. This ensures uniform cooking and helps the meat absorb the marinade more effectively. Work gently but firmly, starting from the center and working outward.
• In a bowl or resealable plastic bag, combine the lemon juice, olive oil, dried parsley, onion powder, seasoning salt, and freshly ground black pepper. Whisk or shake to blend the ingredients thoroughly. Add the pounded chicken breasts from Step 1 to the marinade, making sure each piece is fully coated. I like to use a bag for this because you can massage the marinade directly into the chicken without any mess—just seal it and work the liquid around to ensure even coverage. Refrigerate for at least 30 minutes, or up to 12 hours if you have time; longer marinating develops more flavor.
• Preheat your grill to medium-high heat (around 400-450°F). Once hot, lightly oil the grill grates using a folded paper towel dipped in neutral oil or a grill brush. This prevents sticking and helps create nice grill marks. The grates should be hot enough that water drops sizzle immediately when they hit the surface.
• Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 5 minutes before grilling—this helps it cook more evenly. Place the chicken breasts on the preheated grill and cook for 5-6 minutes without moving them, allowing a nice golden crust to form and grill marks to develop. Flip the chicken and grill for another 5-6 minutes on the second side. The chicken is done when it reaches an internal temperature of 165°F when measured with a meat thermometer at the thickest part. I always use a thermometer rather than relying on appearance alone, since it's the only reliable way to ensure food safety and juicy results.
• Transfer the grilled chicken to a cutting board and loosely cover with foil. Let it rest for 5 minutes—this allows the juices to redistribute throughout the meat, keeping it tender and moist rather than drying out when you cut into it. Serve the chicken warm, with fresh lemon wedges on the side for an extra squeeze of brightness if desired.