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.

Prep Time 10

Cook Time 15

Marinade 3

Total Time 3 25

Servings People

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.

Equipment

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