Grilled Marinated Chicken

Grilled Marinated Chicken is a dish that never goes out of fashion, no matter how many food trends come and go. As an experienced family cook, this is the sort of meal I return to time and again because it is reliable, adaptable, and loved by everyone at the table. It is simple without being boring, full of flavour without being fussy, and works just as well for a quiet midweek dinner as it does for a relaxed weekend gathering in the garden.

At its heart, Grilled Marinated Chicken is about treating a humble chicken breast with a bit of care and patience. Chicken on its own can be rather plain, but once marinated, it transforms into something juicy and tender. The marinade does the heavy lifting here, gently flavouring the meat and helping it stay moist during cooking. Even a short marinating time makes a noticeable difference, while a longer soak allows the flavours to really sink in.

I’ve always liked this dish because it fits around real life. You can prepare the chicken earlier in the day, pop it in the fridge, and then simply grill it when you’re ready to eat. That makes it perfect for busy households where everyone seems to be on a slightly different schedule. When dinner time rolls around, there’s no stress, just the pleasant sizzle of chicken hitting a hot grill.

Cooking the chicken on a grill pan indoors gives lovely sear marks and that familiar smoky aroma, but this dish truly comes into its own when cooked on the barbecue. On a warm day, there’s something deeply satisfying about cooking outdoors, keeping the heat out of the kitchen, and letting the smell of marinated chicken drift through the garden. Barbecued Grilled Marinated Chicken feels a little more special, even though the effort involved is much the same.

One of the reasons this dish is such a family favourite is its flexibility. The marinade can be adjusted to suit different tastes, whether you prefer herby and fresh, gently spiced, or slightly smoky. You can keep it mild for children or add a little extra punch for those who enjoy bolder flavours. Over the years, I’ve found that everyone has their own preferred version, and that’s part of the fun.

Texture is just as important as flavour. Properly grilled marinated chicken should be lightly charred on the outside and wonderfully juicy inside. There’s a real skill in knowing when to turn it and when to take it off the heat, but it’s a skill that comes quickly with a little practice. Once you’ve mastered it, this dish becomes second nature.

Another thing I appreciate about Grilled Marinated Chicken is how well it pairs with other foods. It doesn’t demand attention or overpower the plate, which makes it incredibly versatile. You can serve it as part of a larger spread or let it stand proudly on its own with just a couple of well-chosen sides.

Here are some excellent ideas to serve with Grilled Marinated Chicken:

• Fresh garden salad with crisp lettuce, tomatoes, cucumber, and a light vinaigrette
• Creamy coleslaw, adding crunch and a cooling contrast
• Roasted new potatoes or chunky oven chips
• Grilled vegetables such as courgettes, peppers, onions, and mushrooms
• Buttery corn on the cob, especially when cooking on the barbecue
• Rice or herbed couscous for a simple, filling accompaniment
• Warm flatbreads or crusty bread to mop up any juices
• Potato salad, either creamy or vinaigrette-based
• Steamed green beans or broccoli with a squeeze of lemon

In many ways, Grilled Marinated Chicken is a reminder that good cooking doesn’t have to be complicated. It’s about understanding ingredients, giving them time, and cooking them with care. This is the kind of dish that gets people together and leaves everyone feeling well fed and content. It’s simple family cooking at its best, and that’s exactly why it earns its place in my kitchen a lot.

Grilled Marinated Chicken

Grilled Marinated Chicken is a simple yet flavourful dish made with tender chicken breasts soaked in a well-balanced marinade, then grilled until juicy and lightly charred. It can be cooked indoors on a grill pan or outdoors on the barbecue, making it a reliable option all year round. This recipe focuses on ease, flexibility, and great flavour with minimal effort.

4.89 from 51 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish

Cuisine: Greek, Italian, Mediterranean

Keyword: Chicken Breast, Dijon Mustard, Grilled Marinated Chicken, Herbs, Honey, Marinade, Spice

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Marinade: 3 hours hours

Total Time: 3 hours hours 25 minutes minutes

Servings: 4 People

Calories: 363kcal

Equipment

• Mixing Bowl
• Measuring spoons
• Grill Pan frying pan or barbecue
• Tongs
• clingfilm

Cook ModePrevent your screen from going dark

Ingredients

 

• ▢ 4 large chicken breasts skinless, boneless
• ▢ 3 tbsp olive oil
• ▢ 2 tbsp lemon juice freshly squeezed
• ▢ 2 cloves garlic finely minced
• ▢ 1 tsp dried oregano
• ▢ 1 tsp paprika
• ▢ ½ tsp ground black pepper
• ▢ ½ tsp salt to taste
• ▢ 1 tsp honey or sugar

Instructions

Prepare the chicken:

• Place the chicken breasts on a chopping board. If they are very thick, lightly butterfly or flatten them to an even thickness to ensure they cook evenly.
  4 large chicken breasts

Make the marinade:

• In a mixing bowl, combine the olive oil, lemon juice, garlic, oregano, paprika, black pepper, salt and honey if using. Mix well until fully combined.
  3 tbsp olive oil, 2 tbsp lemon juice, 2 cloves garlic, 1 tsp dried oregano, 1 tsp paprika, ½ tsp ground black pepper, 1 tsp honey, ½ tsp salt

Marinate the chicken:

• Add the chicken breasts to the bowl and turn them until fully coated in the marinade. Cover the bowl with cling film or transfer everything to a food bag. Refrigerate for at least 30 minutes, but ideally longer turning once if possible.

Preheat the grill:

• Heat a grill pan over medium-high heat, or prepare the barbecue for direct cooking. Lightly oil the grill to prevent sticking.

Cook the chicken:

• Remove the chicken from the marinade and place it on the hot grill. Cook for 5–7 minutes on each side, depending on thickness, until golden with visible grill marks and cooked through.

Rest the chicken:

• Remove from the heat and allow the chicken to rest for 3–5 minutes. This helps the juices redistribute and keeps the meat tender.

Serve:

• Serve whole or sliced, alongside your chosen sides.

Notes

 

Cooking Tips:

Avoid turning the chicken too often; letting it cook undisturbed helps develop flavour and grill marks.
The chicken is cooked when the juices run clear and the centre is no longer pink.
If cooking on a barbecue, keep an eye on flare-ups to prevent burning.

Serving Suggestions:

This grilled marinated chicken pairs beautifully with salads, roasted potatoes, grilled vegetables, rice, flatbreads, or coleslaw. It also works well sliced into wraps, sandwiches, or served cold in lunchboxes the next day.

Storage:

Store leftovers in an airtight container in the fridge for up to 3 days.

Can be eaten cold or reheated gently to avoid drying out.

Nutrition

Calories: 363kcal | Carbohydrates: 3g | Protein: 48g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 554mg | Potassium: 872mg | Fiber: 1g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg