Description
This marinated grilled chicken recipe features juicy, flavorful chicken breasts or thighs soaked in a tangy and sweet marinade with olive oil, soy sauce, lemon juice, honey, garlic, and aromatic spices. Perfect for summer grilling, it offers an easy, gluten-free, and dairy-free main course that is quick to prepare and deliciously charred to perfection.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken breasts or thighs
Marinade
- ¼ cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the marinade: In a medium bowl or zip-top bag, whisk together the olive oil, soy sauce, lemon juice, honey, minced garlic, dried oregano, paprika, salt, and black pepper until well combined to create a flavorful marinade.
- Marinate the chicken: Add the chicken breasts or thighs to the marinade and toss well to coat evenly. Cover the bowl or seal the bag and refrigerate for at least 1 hour, preferably 4 to 6 hours, allowing the chicken to absorb the flavors thoroughly.
- Preheat the grill: Preheat your grill to medium-high heat to ensure a nice sear and proper cooking temperature for the chicken.
- Grill the chicken: Remove the chicken pieces from the marinade, letting any excess drip off. Place them on the grill and cook for 5 to 7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and has a nicely charred exterior.
- Rest and serve: Remove the chicken from the grill and let it rest for 5 minutes to allow juices to redistribute. Then slice and serve as desired.
Notes
- This marinade works equally well with both chicken breasts and thighs, providing juicy and flavorful results.
- For a smoky twist, add a dash of smoked paprika to the marinade.
- Leftover grilled chicken is excellent for salads, wraps, or meal prepping throughout the week.