This is the ultimate versatile grilled chicken recipe—bright, flavorful, and infused with zesty citrus and savory garlic, making every bite irresistibly delicious without being overpowering. As a grilling expert with over 150 grill recipes on my website, I’ve packed this post with everything you need: expert tips and techniques for foolproof, juicy results, step-by-step photos, delicious variations, and serving ideas to make this your new go-to grilled chicken!

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up close of grilled chicken sliced on a plate showing how juicy it is

Why you’ll love this Grilled Chicken

I LOVE grilling chicken—the marinade and grill do all the work! As a grilling aficionado, I’ve created the ideal light, sunshine marinade that you can serve countless ways throughout the week. Here’s why it will be a new family staple:

Bright, zesty flavor: Fresh lemon juice and zest add a tangy kick that perfectly balances the savory garlic, while a rainbow of spices delights with complex notes.
Customizable lemon flavor: The chicken is lemony, yet not too lemony, allowing it to pair beautifully with a variety of dishes. To ramp up the sunshine flavor, add freshly squeezed lemon juice on top.
Juicy and tender: The marinade keeps chicken breasts moist and flavorful, while my grilling tips ensure dry chicken is a thing of the past!
Simple ingredients: This recipe utilizes everyday pantry staples, including olive oil, garlic, lemon, and dried herbs, allowing you to enjoy a succulent chicken dinner any night of the week.
Serve it any way you like: This grilled chicken is flavorful enough to serve on its own and versatile enough to pair with salads, wraps, pasta, grain bowls, and more (see tons of ideas below)!
Great for meal prep. You can double or triple this easy recipe for entertaining, for purposeful leftovers, or to freeze—winning!

top view of grilled chicken recipe on a plate served with fresh lemons and parsley

Grilled Chicken Breast Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Chicken: Use medium-sized chicken breasts, pounded to 1/2-inch thickness. This recipe works with other cuts and sizes of chicken, but you will need to adjust the grilling time accordingly.
Olive oil: Adds flavor and helps insulate the chicken so it doesn’t dry out while cooking. Use quality extra virgin olive oil for the best flavor.
Lemon juice: Tenderizes the chicken by breaking down the muscle fibers and adds bright, fresh flavor. You’ll need ¼ cup of lemon juice, which is roughly equivalent to the juice of 1 large lemon.
Lemon zest: Adds concentrated lemon flavor. Be sure not to grate too deeply and remove the white pith, as it can make the dish taste bitter.
Garlic: Four cloves of garlic lend the signature, punchy, garlicky flavor that brings the zing. Of course, you can use more or less as desired. I use this garlic press every day to mince it in seconds!
Dijon mustard: Adds a layer of tangy sharpness for a more complex flavor profile. I prefer Dijon or coarse-ground mustard here, but you can also use yellow mustard.
Sugar: Just a pinch helps balance the tangy lemon juice. You may substitute with honey.
Spices: Dried oregano, dried basil, dried thyme, onion powder, and paprika add round out the flavors. Dried spices are best because they don’t burn on the grill.
Salt and pepper: Bring the flavor! I like to top the grilled chicken with additional freshly cracked salt.

top view of grilled chicken ingredients: chicken breasts, olive oil, lemons, garlic, Dijon mustard, dried basil, dried oregano, onion powder, paprika, dried thyme, salt and pepper

How to Grill Chicken

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Pound Chicken. Working in batches as needed, place the chicken in a large freezer bag. Use the flat side of a meat mallet, the side of a can, or a rolling pin to pound the chicken to an even thickness, between ½ inch and ¾ inch thick.

showing how to make grilled chicken by pounding the chicken breasts to an even thickness with a meat mallet

Step 2: Make the marinade. Whisk the marinade ingredients together in a freezer bag or a glass bowl. Add the chicken to the marinade and turn it to coat.

showing how to make grilled chicken by whisking the marinade ingredients together

Step 3: Marinate chicken. Marinate the chicken in the refrigerator for up to four hours.

showing how to make grilled chicken by marinating the chicken in a glass bowl or freezer bag

Step 4: Grill Chicken. Preheat the grill to 400°F, clean, and grease the grates.
Grill the chicken undisturbed for 5-7 minutes per side, or until the chicken is cooked through. Serve with a squeeze of lemon juice and freshly cracked salt to taste.

WHAT TEMPERATURE SHOULD Grilled CHICKEN BE COOKED TO?

Chicken breasts and tenders (white meat): Cook until they reach an internal temperature of 160°F on an instant-read thermometer, then let them rest for 5 minutes to rise to 165°F for safe consumption.

Chicken thighs and legs (dark meat): Safe at 165°F, but best when cooked to 170–175°F for juicier, more tender results. The extra connective tissue in dark meat breaks down better at higher temperatures, preventing a chewy or rubbery texture.

How to Check Grilled Chicken Temperature

I highly recommend investing in a meat thermometer, as it’s the only reliable way to know when your chicken is perfectly cooked, without cutting into it and losing precious juices.

You can use a standard instant-read meat thermometer, or even better, I strongly recommend this digital meat probe thermometer, which stays inserted during cooking so you can monitor the exact temperature in real-time.

To check for doneness, insert the thermometer into the thickest part of the chicken. Ideally, your chicken has been pounded to an even thickness, so no one spot should be much thicker than the rest.😉

showing how to make grilled chicken by grilling, and letting it rest before slicing.

grilling chicken breast TIPS

Tips for Prepping the Grill

Oil the grill grates: After preheating, use tongs to rub a paper towel soaked in vegetable oil over the grates. This helps prevent sticking and promotes beautiful grill marks. NEVER spray the grates with cooking spray!
Use high smoke-point oil to grease the grates: Always use a neutral, high smoke-point oil such as vegetable, canola, or grapeseed oil. This prevents sticking without burning or creating off-flavors or harmful chemicals.
Preheat your grill: Heat with the lid closed on high for 10–15 minutes to get it hot enough for searing.
Clean your grill: Scrub grill grates before and after grilling with a grill brush to prevent sticking and create clean grill marks.

Tips for grilling the chicken

Don’t marinate for too long: 2-4 hours is ideal. Lemon juice is acidic, and while it helps tenderize, too much time can start to “cook” the chicken and break down the proteins too far, resulting in a mushy or tough texture.
Flip once with tongs: Let chicken sear undisturbed for 5 minutes before flipping. If it sticks, give it more time.
Don’t press the chicken: Avoid pressing down on the chicken with your spatula or tongs—it squeezes out juices and can lead to dry meat.
Keep the lid closed: Once the chicken is on the grill, keep the lid closed to retain heat and create even cooking. Opening it frequently lets heat escape and can dry out the meat.
Don’t overcook: I do NOT recommend grilling chicken according to time. Instead, always use a meat thermometer to check doneness.
Use reserved marinade for veggies: Set aside a couple of tablespoons of the marinade before adding it to the chicken to flavor vegetables.
Rest before slicing: Let the grilled chicken rest for 5 minutes so juices redistribute—cutting too soon will cause them to run out.

grilling chicken MEal Prep

•Marinade: Whisk the marinade together up to 5 days in advance and store it in an airtight container in the refrigerator—just be sure to keep it separate from the chicken until you’re ready to use it.
•Chicken: Grilled chicken is perfect for meal prep or leftovers, as long as it’s not overcooked.

up close of grilling chicken breast showing the beautiful grill marks from cooking over medium-high heat

grilled chicken recipe Variations

Herb swap: Use fresh rosemary, thyme, or basil instead of parsley for a different herbal garnish.
Spicy kick: Add red pepper flakes, cayenne, or a splash of hot sauce to the marinade for a kick of heat.
Greek-style: Add a touch of plain Greek yogurt and extra oregano to the marinade, and serve with tzatziki and pita.
Honey Dijon: Add more Dijon mustard and a drizzle of honey for sweet and tangy flavor.
Cilantro lime: Swap lemon for lime and basil and thyme for cilantro for a zesty, Southwestern twist.
Smoky paprika: Add smoked paprika to give it a rich, smoky depth—great for serving with grilled veggies or rice.
Balsamic boost: Add a splash of balsamic vinegar for a slightly sweet, rich twist that caramelizes beautifully on the grill.

CAN I USE OTHER CUTS OF CHICKEN?

Absolutely! This grilled chicken marinade is versatile and works well with a variety of chicken cuts, including chicken thighs, tenderloins, drumsticks, legs, and wings. You will need to adjust the cooking times if you swap out the cut of chicken, so keep that meat thermometer handy!

what to serve with grilled chicken

Grilled Chicken Salad: Slice the chicken over your favorite greens and veggies with a drizzle of balsamic or Italian dressing. Boost the flavor with add-ins like cheese (feta, mozzarella, Parmesan, blue), nuts (almonds, walnuts, pistachios), seeds (sunflower, pepitas), and fruit (apples, mangos, oranges, or craisins). You can also use it in any of your go-to salad recipes.
Grilled Chicken Pasta: Add thinly sliced chicken to your favorite meatless pasta dishes such as Cacio e Pepe, fettuccine Alfredo, margherita pasta, roasted red pepper pasta, mushroom spaghetti, or mushroom orzo.
Grilled Chicken Grain Bowls: Build a hearty bowl with a base of grains like quinoa, farro, or brown rice, then layer in greens, grilled and/or roasted vegetables, grilled chicken, and your favorite toppings like avocado crema, hummus, tzaztiki, pickled onions, seeds, or a drizzle of tahini or vinaigrette.
Grilled Chicken Sandwiches: Layer grilled chicken on your favorite bread with toppings like tomato, avocado, bacon, lettuce, or sprouts. Swap into sandwich classics like BLT, Caprese, buffalo, or sun-dried tomato.
Grilled Chicken Panini: Brush bread with olive oil, spread pesto inside, and stack with grilled chicken, fresh mozzarella, tomatoes, and extras like avocado or bacon. Press in a panini press or cook in a skillet like grilled cheese.
Grilled Chicken Wraps: Spread tortillas or flatbreads with pesto, mayo, or yogurt, then layer with chicken, lettuce, tomato, cucumber, carrots, bacon—whatever you like

HOW TO STORE best grilled Chicken Recipe

Here’s how to store your best grilled chicken to keep it juicy and flavorful:

•Refrigerate: Let chicken cool completely, then store in an airtight container in the fridge for up to 4 days.
•Freeze: Wrap chicken tightly in plastic wrap or foil, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
•Reheat gently: Warm in the microwave at 50% power, or reheat in a covered skillet with a splash of broth or water to keep it moist.
Perfect for meal prep, salads, wraps, or quick weeknight dinners!

showing how to serve best grilled chicken recipe on a plate with rice and grilled vegetables

Looking for more Grilled Chicken Recipes?

Grilled Chicken Marinade
Greek Chicken Marinade
Cilantro Lime Chicken
Chili Lime Chicken
Chipotle Chicken
Hawaiian Chicken
Teriyaki Chicken
Korean Barbecue Chicken
Lemongrass Chicken
Buffalo Chicken
Balsamic Chicken
Honey Sriracha Chicken
Pollo Asado
Harissa Chicken
Jamaican Jerk Chicken
Chimichurri Chicken

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Total Time: 4 20

Prep Time: 20

Marinating 4

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Ingredients

1 ½-2 pounds chicken breasts
Lemon wedges for serving
Fresh parsley for garnish (optional)

Lemon Garlic Marinade

1/3 cup olive oil
1/4 cup freshly squeezed lemon juice
Zest from one lemon
4-6 cloves garlic, minced
2 teaspoons Dijon mustard
2 teaspoons dried oregano
1 tsp EACH salt, pepper, dried basil, dried thyme, onion powder
1/2 tsp EACH paprika, sugar
Pinch of red pepper flakes

Instructions

Working in batches as needed, place the chicken in a large freezer bag. Use the flat side of a meat mallet, the side of a can, or a rolling pin to pound to an even thickness, between ½ inch and ¾ inch thick.
Whisk the marinade ingredients together in a freezer bag or a glass bowl. Add the chicken to the marinade and turn it to coat. Marinate in the refrigerator for up to 4 hours (the longer, the better).
When you're ready to cook, remove the chicken from the refrigerator and let it rest for 15 to 30 minutes before cooking.

TO GRILL CHICKEN:

Preheat the grill to 400°F, clean, and grease the grates.
Grill the chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through (an inserted thermometer should reach 160°F). Let it rest for 5 minutes before slicing to reach an internal temperature of 165°F. Serve with a squeeze of lemon juice and freshly cracked salt to taste.

TO COOK CHICKEN ON THE STOVE:

Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once it's very hot, add the chicken and cook, undisturbed, for 3 to 4 minutes, or until it’s deeply golden on one side.
Flip the chicken over, cover, and reduce the heat to medium. Cook for an additional 5-7 minutes, or until the chicken reaches an internal temperature of 160°F on a meat thermometer. Allow it to rest for 5 minutes before slicing to reach an internal temperature of 165°F. Serve with a squeeze of lemon juice and freshly cracked salt to taste.

TO BAKE CHICKEN IN THE OVEN:

Preheat oven to 425°F and lightly grease a baking dish with cooking spray.
Drain the chicken from the marinade and add it to the prepared baking dish. Bake, uncovered, for 16-18 minutes, or until internal temperature reaches 160°F. (Baking time is for chicken that is approximately ½ inch thick; increase cooking time as needed for thicker chicken.)
Let it rest for 5 minutes before slicing to reach an internal temperature of 165°F. Serve with a squeeze of lemon juice and freshly cracked salt to taste.

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