Easy Grilled Chicken
Flavorful, juicy and delicious grilled chicken is easy to make with this simple recipe! It’s anything but boring, and goes with just about everything. Use this easy grilled chicken as a main dish, as an addition to all sorts of dishes, or even meal prep it ahead of time for easy meals later.
This grilled chicken recipe is perfect for those times when you want a quick and healthy main dish, when you prefer grilling outdoors during the summer, or when you need to feed a crowd.
The simple 5-ingredient marinade of olive oil, lemon juice, herbs, garlic and soy sauce infuses the chicken with delicious flavor. And following my grilling tips keeps the meat super juicy and moist. I promise you will love this easy grilled chicken recipe, it’s perfect as a main dish, or in salads, soups, pasta dishes, tacos and more!
Why try this chicken recipe?
- Perfectly juicy every time thanks to a simple, flavor-packed marinade.
- Works with chicken breasts or thighs.
- Made with just a handful of everyday ingredients you probably already have.
- Ready in about 30 minutes!
- Easy to customize with your favorite fresh herbs and seasonings.
- Perfect for meal prep to use in salads, bowls, pasta, and more.
Using chicken breasts vs. chicken thighs
The most important thing is to use what YOU like! I prefer chicken thighs because they naturally have more fat and therefore more flavor and moisture. They’re less likely to dry out, even if they’re a little overcooked.
That being said, chicken breasts are still a great option that can yield delicious grilled chicken. Just be sure to get your timing right, and don’t overcook (use a thermometer and remove from the grill when it reads 160-165°F).
My simple 5-ingredient marinade
I’ve been grilling for years, and this is my favorite way to marinate grilled chicken (full recipe in the recipe card below):
- Olive oil. Helps distribute the marinade flavors and helps the meat stay moist during grilling.
- Fresh lemon juice. Adds bright zesty flavor.
- Soy sauce. My secret ingredient! A small amount adds a lot of savory flavor (without overpowering the dish with an Asian influence).
- Fresh herbs. Use cilantro, basil, thyme, rosemary, and/or chives, etc.
- Minced garlic. I don’t always add garlic, but it’s always a big flavor booster!
- Salt and pepper
How to grill chicken
- Marinate the chicken. For a quick 15 minutes while the grill preheats, or up to 24 hours. The longer the chicken sits in the marinade, the more flavor it will soak up.
- Cook on an outdoor grill, or on a grill pan on the stove. I prefer outdoors, but a grill pan is a great year-round option.
- Use a thermometer to know when the chicken is done. This is key! The secret to the BEST grilled chicken is to no overcook it. Test chicken often and remove as soon as an instant-read thermometer hits 160°F in the thickest part of the meat.
- Let the chicken rest for 5-10 minutes. During this time “carryover cooking” will finish cooking the meat to 165°F. The meat also reabsorbs the juices so they don’t leak out when sliced.
- Enjoy! Use the chicken as you like, keep reading for suggestions (if you need them).
Grilled chicken serving & pairing ideas
Chicken is so versatile, which is probably why we love it so much. Here are a few delicious ways to use up this grilled chicken:
- Main dish: Serve with your favorite side dishes, like salads, rice, potatoes, and grilled vegetables.
- Salads: Add protein and bulk up salads like Caesar salad, quinoa salads, pasta salads, etc.
- Sandwiches: Leave whole as part of a grilled chicken sandwich or shred for chicken salad sandwiches.
- Pasta dishes: Add to fettuccine alfredo and macaroni and cheese.
- Use in Mexican dishes: Like burrito bowls, tacos, and enchiladas.
- Meal prep: Make a big batch and store in the fridge or freezer to use later.
Make-ahead & storage tips
- Store marinated chicken in the fridge in an airtight container for up to 24 hours before cooking.
- Store grilled chicken in the fridge and use within 5 days.
- Freeze grilled chicken in freezer ziplock bags for up to 1-2 months, then thaw in the fridge overnight before using. (Make sure chicken is cooled completely before freezing.)
- Portion the grilled chicken into meal-sized servings before storing, making it easier to grab and use for quick meals later.
Easy grilled chicken recipe
Easy grilled chicken
Ingredients
- 1-2 lbs boneless skinless chicken breasts or thighs
- 2 tablespoon olive oil
- 1 tablespoon soy sauce
- Juice of half a lemon
- 1 tablespoon chopped fresh herbs , such as basil, cilantro, thyme, chives, rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Trim off any fat from chicken thighs. If using chicken breasts, slice into tenders if desired
- Toss chicken with marinade ingredients: olive oil, soy sauce, fresh lemon juices, herbs, and salt and pepper. Make sure its evenly coated.
- Let the chicken rest in the marinade for at least 15 minutes and up to 24 hours (if marinating longer than 30 minutes, store in an airtight container in the fridge). The longer the chicken rests, the more flavor it will absorb.
- Preheat outdoor grill (or a grill pan over the stove) to medium high heat. Place chicken over grill grates and cook for about 4-5 minutes per side, until chicken is nicely charred. Once chicken is flipped, reduce heat so it cooks through completely before the outside chars too much.
- Chicken is done when an instant-read thermometer reaches 160-165°F degrees in the thickest part of the meat. Timing may vary depending on the size of your chicken and if you're using breasts or thighs. Don't overcook!
- Remove chicken from the grill, cover with foil, and let rest for 5-10 minutes to juices can redistribute and carryover cooking can finish bringing the chicken to 165°F.
- Serve chicken as desired. Store leftovers in the fridge for up to 5 days, or in a freezer ziplock bag in the freezer for up to 1-2 months. Thaw overnight in the fridge before using.
Video
Delicious!!
i use it every Tuesday when i’m in my pub.