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Grilled Chicken (Marinated, Juicy)

A simple grilled chicken breast doesn't have to be dry. Pound the breasts to an even thickness so they cook uniformly, and brine for at least 30 minutes to lock in moisture. Get the grill hot, oil the grates, and resist the urge to flip more than once.

Grilled Chicken (Marinated, Juicy) — finished dish

Dinner · High-protein, Gluten-free • 45 min

Servings:
4 servings

Ingredients

  • 4 boneless, skinless chicken breasts (about 6–8 oz each)
  • 1 cup buttermilk
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional)
  • Kosher salt and freshly ground black pepper
  • Fresh parsley or chives, chopped, for garnish
  • Lemon wedges, for serving

Steps

  1. In a medium bowl, whisk together buttermilk, garlic, olive oil, lemon juice, oregano, thyme, paprika, cayenne (if using), 1½ teaspoons salt, and ½ teaspoon black pepper.
  2. Place chicken breasts in a zip-top bag or shallow dish. Pour marinade over chicken, seal, and refrigerate for at least 30 minutes or up to 4 hours.
  3. Preheat a grill or grill pan to medium-high heat (about 400–450°F). Oil the grates well.
  4. Remove chicken from marinade, letting excess drip off. Pat lightly with paper towels — a little moisture is fine, but you don't want them sopping wet.
  5. Grill chicken for 5–7 minutes per side, until internal temperature reaches 165°F at the thickest part. Let rest for 5 minutes before slicing.
  6. Slice against the grain, garnish with fresh herbs, and serve with lemon wedges.