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Grilled Citrus-Marinated Chicken Breasts

This recipe features tender chicken breasts marinated in a bright citrus blend, then grilled to perfection. The marinade keeps the meat moist and imparts a zesty flavor, while the high heat creates a smoky, slightly charred exterior with juicy, tender interior. It’s a straightforward yet flavorful dish perfect for a quick, satisfying meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless, skinless
  • 1/4 cup lemon juice freshly squeezed
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika smoked for extra depth
  • 1 teaspoon honey or maple syrup optional, for sweetness and browning

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 on a cutting board. Use a meat mallet or rolling pin to pound each piece to about 1.5 inches thick, ensuring even thickness for uniform cooking.
  2. In a bowl or zip-top bag, whisk together lemon juice, minced garlic, olive oil, salt, pepper, paprika, and honey if using. This mixture will serve as your bright marinade.
  3. Add the chicken breasts to the marinade, making sure they are fully coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, ideally up to 2 hours, to allow the flavors to infuse and the citrus to tenderize the meat.
  4. Preheat your grill or grill pan to medium-high heat, around 200°C (390°F). Once hot, carefully remove the chicken from the marinade, letting excess drip off, and place on the grill.
  5. Place the chicken breasts on the grill, listening for a satisfying sizzle. Cook for about 6-8 minutes per side, turning once, until a golden sear forms and the juices run clear when pierced.
  6. Use tongs to flip the chicken gently, ensuring you don’t puncture the meat. Check the internal temperature with an instant-read thermometer; it should reach 74°C (165°F) for safety and juiciness.
  7. Once cooked through and beautifully charred on the outside, transfer the chicken to a plate. Let it rest for 5 minutes to allow the juices to redistribute, keeping the meat moist and tender.
  8. Slice the chicken against the grain or serve whole, revealing a juicy, slightly caramelized exterior with a bright citrus aroma. Enjoy immediately for the best flavor and texture.

Notes

Feel free to add herbs like thyme or rosemary to the marinade for extra flavor. Adjust grilling time based on thickness for perfect juiciness.