best grilled chicken recipe

The Best best grilled chicken recipe

Grilled chicken is one of those recipes that just works, no matter the occasion. It’s simple, flavorful, and always a hit with my family—especially the kids, who ask for it at least once a week. What I love most about this recipe is how versatile it is. You can serve it for a quick weeknight dinner, pack it in lunches, or even grill up extra for salads and wraps later in the week. Plus, it’s lean, high in protein, and easy to customize with different marinades or seasonings depending on what you’re in the mood for.

I’ve tested a lot of grilled chicken recipes over the years, but this one is my go-to because it’s foolproof. The key is in the marinade—it keeps the meat juicy and packed with flavor without being overly complicated. My kids love it plain, while my husband and I usually add a little extra spice or herbs. It’s also a great option if you’re trying to eat healthier without sacrificing taste. Grilled chicken is low in fat, high in protein, and pairs well with just about any side, from roasted veggies to a fresh summer salad. Whether you’re feeding a crowd or just looking for an easy meal prep option, this recipe delivers every time.

Juicy Grilled Chicken with Garlic-Herb Marinade

4.9 from 1585 votes

This grilled chicken recipe delivers tender, flavorful results with a perfect char. The garlic-herb marinade infuses the meat with bold flavors while keeping it moist and juicy, ideal for summer cookouts or weeknight dinners.

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Prep Time20 mins (plus 4 hours marinating)

Cook Time15 mins

Resting Time0 mins

Total Time4 hours 35 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Marinade

• ½ cup olive oil
• ¼ cup lemon juice (freshly squeezed)
• 4 cloves garlic (minced)
• 2 tbsp honey or maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp fresh rosemary (chopped)
• 1 tbsp fresh thyme (chopped)
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional)

For the Chicken

• 4 boneless, skinless chicken breasts (or 6 thighs)
• 1 tbsp olive oil (for grilling)
• Salt and pepper (to taste)
• Lemon wedges (for serving)

👨‍🍳Directions

1. 1 In a mixing bowl, whisk together olive oil, lemon juice, garlic, honey, Dijon mustard, rosemary, thyme, smoked paprika, salt, black pepper, and red pepper flakes until well combined.
2. 2 Place chicken in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours (or overnight for deeper flavor).
3. 3 Preheat the grill to medium-high heat (about 375–400°F). Clean and oil the grates to prevent sticking.
4. 4 Remove chicken from the marinade, letting excess drip off. Discard the used marinade. Lightly brush the chicken with olive oil and season with a pinch of salt and pepper.
5. 5 Grill the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C) in the thickest part. Baste with any leftover marinade (if reserved for basting) during the last 2 minutes of cooking.
6. 6 Transfer the chicken to a plate, tent loosely with foil, and let rest for 5 minutes before slicing. Serve with lemon wedges.

🔧Equipment

• Mixing bowl
• Whisk
• Resealable plastic bag or shallow dish
• Grill (charcoal or gas)
• Tongs
• Meat thermometer
• Basting brush

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 120mg🧂Sodium: 650mg🌾Total Carbs: 8g🥦Dietary Fiber: 0.5g🍬Sugars: 6g🥩Protein: 36g

📝Notes

Tips: For extra tenderness, pound the chicken breasts to an even thickness before marinating. If using wooden skewers for kebabs, soak them in water for 30 minutes to prevent burning. Leftovers keep well in the fridge for up to 3 days.

This grilled chicken recipe is hands-down the easiest way to feed a crowd without stress. It’s simple, flavorful, and always disappears fast, whether it’s a weeknight dinner or a backyard barbecue. I make it all the time because it’s foolproof, everyone loves it, and it never lets me down—perfect for busy families who still want something delicious.

❓ Frequently Asked Questions About Juicy Grilled Chicken with Garlic-Herb Marinade

1. What is the best way to marinate chicken for grilling?

The best way to marinate chicken for grilling is to use a combination of acidic ingredients (like lemon juice, vinegar, or yogurt), oil, and seasonings (such as garlic, herbs, and spices). Marinate the chicken for at least 30 minutes, but ideally 4–12 hours for maximum flavor and tenderness. Avoid over-marinating with strong acids, as this can make the meat mushy.

2. How do I prevent grilled chicken from drying out?

To prevent grilled chicken from drying out, follow these tips: – Brine the chicken (soak in saltwater) for 30 minutes before grilling. – Cook over medium heat to avoid charring the outside before the inside cooks. – Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). – Let the chicken rest for 5–10 minutes after grilling to retain juices.

3. Should I grill chicken with the skin on or off?

Grilling chicken with the skin on helps retain moisture and adds flavor, but it can also make the meat slightly fattier. For crispier skin, start grilling skin-side down over indirect heat, then finish over direct heat. If you prefer leaner meat, remove the skin before grilling, but be extra careful to avoid drying it out.

4. What’s the best wood or charcoal for grilling chicken?

For grilled chicken, mild hardwoods like apple, cherry, or hickory work best—they add a subtle smoky flavor without overpowering the meat. If using charcoal, lump charcoal burns cleaner and hotter, while briquettes provide more consistent heat. Avoid softwoods like pine, as they can impart a bitter taste.

5. How long should I grill chicken breasts, thighs, or drumsticks?

Grilling times vary by cut: – Boneless, skinless chicken breasts: 6–8 minutes per side over medium heat. – Bone-in thighs or drumsticks: 10–12 minutes per side, turning occasionally. – Whole chicken (spatchcocked): 45–60 minutes over indirect heat, flipping halfway. Always use a meat thermometer to confirm doneness (165°F/74°C in the thickest part).