Perfect Juicy Grilled Chicken
- PREP 25min
- COOK 15min
- TOTAL 40min
Say goodbye to flavorless, dry chicken and use our grilled chicken recipe for mouthwatering, succulent, juicy chicken instead. You can make the best grilled chicken at home with a few tricks! Our method works for all cuts of chicken but is especially helpful for grilled chicken breasts.
You Will Need
2 to 3 pounds boneless chicken breasts or thighs
2 lemons
2 tablespoons (30ml) avocado oil or olive oil
1 tablespoon maple syrup or honey
1 tablespoon Dijon mustard
1/4 teaspoon red pepper flakes, or more to taste
1/2 teaspoon fresh ground pepper
1/2 teaspoon fine sea salt
3 cloves garlic, smashed
Directions
Marinate the Chicken
Use a vegetable peeler to peel the zest of 1 lemon, then juice the lemons so you have 1/4 cup (60ml) of juice.
Whisk the lemon juice, olive oil, mustard, maple syrup, red pepper flakes, salt, and black pepper together in a small bowl until the salt has dissolved. Stir in the smashed garlic cloves and lemon zest.
If you are grilling chicken breasts, pound them first. Place the chicken in a large zip-lock bag, and then use a meat mallet or rolling pin to pound them to an even thickness, between 1/2-inch and 3/4-inch thick. Depending on how many breasts you have, you might need to do this in batches.
Pour the marinade over the chicken in the zip-lock bag, seal it, and then marinate in the refrigerator for at least 20 minutes and up to 2 hours. I like placing the bag inside a bowl (just in case any marinade seeps out).
Grill the Chicken
When you are ready to grill the chicken, remove it from the refrigerator and prepare your grill. Clean the grates and heat the grill so that one side is on high heat (for direct cooking) and the other side is on low heat (for indirect cooking).
Carefully brush the grates with high-heat oil (I use avocado oil). Be careful when you do this; the oil can fall into the flame and cause it to flare up.
Remove the chicken from the marinade and shake off the garlic and lemon zest. Place the chicken on the hottest side of the grill. Let the chicken cook, with the lid open, until the underside has grill marks (it’s okay to lift one piece of chicken up to check), 3 to 5 minutes.
Carefully pick up each piece of chicken, gently wiggling it from side to side if it is a bit stuck in places, and then place it back down, grill marks facing up, over the cooler side of the grill.
Close the barbecue lid and cook until an instant-read thermometer reads 165°F, 5 to 10 minutes. If you are worried the chicken will overcook, take it off when the thermometer reads 160°F, then cover with foil. After a few minutes, the chicken will finish cooking and reach 165°F.
Allow the cooked chicken to rest on a plate loosely covered with foil for 5 to 10 minutes, then slice it into thick slices. Save all of the juices that are left on the cutting board and on the plate, and then pour them over the sliced chicken. Serve with lemon wedges and fresh herbs scattered over the top.
Adam and Joanne's Tips
- Make ahead: Make the marinade a day in advance, add the chicken, and marinate for up to 2 hours for chicken breasts and 6 hours for chicken thighs.
- Storing: Grilled chicken can be stored in an airtight container in the refrigerator for 3 to 4 days. Freeze for up to 3 months.
- The nutrition facts provided below are estimates. We assumed 2 ½ pounds of boneless, skinless chicken breasts.