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Citrus-Marinated Grilled Chicken Breasts

This grilled chicken recipe uses a quick citrus marinade to infuse flavor and keep the meat moist, resulting in tender, juicy chicken with a smoky charred exterior. The main ingredients include fresh lemon juice, garlic, and olive oil, creating a bright and savory dish with a beautiful golden sear. Perfect for a simple yet flavorful main course, it’s easily adaptable with herbs or sweeteners for variation.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Grilled
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless, skinless
  • 1/4 cup fresh lemon juice about 2 lemons
  • 3 cloves garlic minced
  • 2 tablespoons olive oil extra virgin preferred
  • 1 teaspoon salt kosher or sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika smoked paprika for extra depth
  • 1 teaspoon honey or maple syrup optional, for caramelization

Equipment

  • Grill or grill pan
  • Meat mallet or rolling pin
  • Tongs
  • Instant-read thermometer
  • Bowl or zip-top bag

Method
 

  1. Pat the chicken breasts dry with paper towels, then place them between sheets of plastic wrap and gently pound to an even thickness of about 1.5 inches using a meat mallet or rolling pin. This helps them cook evenly and retain juices.
  2. In a bowl or zip-top bag, whisk together lemon juice, minced garlic, olive oil, salt, black pepper, paprika, and honey if using. This vibrant marinade will brighten the chicken and help it stay moist.
  3. Place the pounded chicken breasts into the marinade, ensuring they are fully submerged or coated evenly. Seal the bag or cover the bowl, then refrigerate for at least 30 minutes, ideally 2 hours, to let the flavors penetrate and tenderize the meat.
  4. Preheat your grill or grill pan to a medium-high heat, around 200°C or 390°F. You should see the surface shimmering and slight smoke rising, indicating it’s hot enough for searing.
  5. Remove the chicken from the marinade, letting excess drip off. Place the breasts onto the hot grill, hearing a satisfying sizzle as they contact the grates. Arrange them so they aren’t touching for even cooking.
  6. Grill the chicken for about 6-8 minutes on one side, then flip with tongs. Cook for another 6-8 minutes until the surface is golden brown with slight charring and the internal temperature reaches 74°C or 165°F.
  7. Use an instant-read thermometer to check the internal temperature—once it hits 74°C/165°F, remove the chicken from the grill to prevent overcooking.
  8. Transfer the grilled chicken breasts to a plate and let them rest for 5 minutes. This allows the juices to redistribute, ensuring each bite is tender and moist.
  9. Slice the chicken if desired, or serve whole, garnished with fresh herbs or a squeeze of extra lemon for added brightness. The exterior will be beautifully charred with a juicy, tender interior.

Notes

Adjust marinating time for more flavor or quicker prep. Be mindful of grill temperature to avoid burning the exterior before the interior is cooked through.