Grilling ideas for dinner
Unlock the secret to flawlessly juicy and incredibly flavorful grilled chicken with this easy-to-follow recipe. Infused with bright lemon and aromatic herbs, this dish transforms simple chicken breast into a culinary delight. It's the ideal choice for a quick weeknight dinner or a delightful summer barbecue, promising tender results every time.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
30 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Effortlessly delicious, perfect for any night of the week.
- Bursting with fresh, zesty lemon and aromatic herb flavors.
- Consistently delivers perfectly juicy and tender chicken.
- A healthy, high-protein meal that's satisfying without being heavy.
- An ideal dish for backyard barbecues and outdoor entertaining.
Ingredients
- 450 grams (1 lb) chicken breast, sliced into even 2.5 cm (1-inch) thick pieces
- 30 ml (2 tablespoons) olive oil
- 5 grams (1 teaspoon) kosher salt
- 5 grams (1 teaspoon) freshly cracked black pepper
- 5 grams (1 teaspoon) garlic powder
- 5 grams (1 teaspoon) smoked paprika
- 1 large lemon, sliced into thin rounds
- 15 grams (1/4 cup) fresh parsley or rosemary, chopped (optional)
Instructions
- Crank that grill up to medium-high heat, aiming for about 200°C (400°F). While the grill is heating, take your chicken pieces and drizzle them generously with olive oil. Next, sprinkle the salt, black pepper, garlic powder, and paprika evenly over the chicken. Use your clean hands to thoroughly massage the seasoning into every piece, ensuring each surface is well-coated but not overly saturated. For convenience and to prevent drips, perform this step right near your grill.
- Once the grill is piping hot (you should only be able to hold your hand 12 cm / 5 inches above the grates for 2-3 seconds), carefully lay the seasoned chicken pieces onto the grates. Listen for that satisfying sizzle! Allow the chicken to cook undisturbed for 6-7 minutes per side. About halfway through the chicken's cooking time, place the thin lemon slices directly onto the grill grates to caramelize. If you are using fresh herbs, scatter them over the chicken during the final minute of cooking.
- The moment your instant-read thermometer registers 74°C (165°F) in the thickest part of the chicken, promptly remove all chicken and lemon slices from the grill. Transfer them to a clean plate or cutting board and let them rest for a full 5 minutes. This crucial resting period allows the internal juices to redistribute, guaranteeing every bite of chicken is wonderfully moist and tender. Serve immediately, garnished with those beautifully charred lemon slices.
Tools You’ll Need
- Grill (gas or charcoal)
- Tongs
- Cutting board
- Sharp knife
- Small mixing bowl
- Instant-read meat thermometer
Essential Success Tips
- Ensure chicken pieces are uniformly sliced to about 2.5 cm (1 inch) thick; this guarantees even cooking and prevents dry spots.
- Do not overcrowd the grill. Cook in batches if necessary to maintain consistent grill temperature and achieve a good sear.
- Always rest the chicken for 5 minutes after grilling; this is critical for juicy results as it allows the internal juices to redistribute.
- Keep your grill grates clean and lightly oiled before cooking to prevent the chicken from sticking.
- Pat the chicken dry with paper towels before seasoning; this helps the spices adhere better and promotes a superior sear.
Professional Cooking Secrets
- For an extra boost of flavor and moisture, consider a quick brine. A 15-minute soak in a solution of 500 ml (2 cups) water, 15 g (1 tablespoon) salt, and 5 g (1 teaspoon) sugar can make a noticeable difference in tenderness.
- To achieve a beautiful crosshatch grill mark pattern, place the chicken at a 45-degree angle to the grates. After 3 minutes, rotate the chicken 90 degrees and cook for another 3 minutes before flipping.
- Enhance the grilled lemon garnish by squeezing a charred lemon half over the cooked chicken and herbs just before serving; the caramelized juice adds an incredible depth of flavor.
Notes
- Storage: Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Variations: Feel free to experiment with different herb combinations like thyme, oregano, or dill. A dash of red pepper flakes can also add a nice kick.
- Serving Suggestion: This chicken pairs wonderfully with a fresh green salad, roasted vegetables, quinoa, or a light pasta salad.
Frequently Asked Questions
How do I ensure my chicken doesn't dry out on the grill?
The most important steps are not overcooking the chicken (use an instant-read thermometer to hit exactly 74°C / 165°F) and allowing it to rest for at least 5 minutes after grilling. Also, ensuring uniform thickness helps prevent thinner parts from drying out while thicker parts finish cooking.
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs are naturally more forgiving and less prone to drying out. The seasoning and grilling method remain largely the same, but they may require a slightly longer cooking time, typically 8-10 minutes per side, until they reach an internal temperature of 77°C (170°F).
What if I don't have fresh herbs?
While fresh herbs add a vibrant aroma and flavor, you can certainly use dried herbs as a substitute. Use about 1/3 the amount of dried herbs compared to fresh (e.g., 5 grams or 1 teaspoon dried parsley for the optional 15 grams or 1/4 cup fresh). Add them with the other seasonings.
Nutrition Facts (Per Serving)
Calories: 250, Protein: 40g, Fat: 8g, Carbs: 2g (per serving, approximate)
Allergy Information
This recipe is naturally gluten-free and dairy-free. Always check labels on seasonings to ensure no hidden allergens. Suitable for most dietary preferences.
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