Smoky Herbed Chicken Breast (Printable Version)
Tender grilled chicken with smoky paprika, fresh herbs, and citrus for a juicy main course ready in 30 minutes.
# Ingredient List:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 5–6 oz each)
→ Marinade
02 - 2 tbsp olive oil
03 - 1 tbsp smoked paprika
04 - 2 tsp fresh thyme leaves (or 1 tsp dried)
05 - 2 tsp fresh rosemary, finely chopped (or 1 tsp dried)
06 - 2 garlic cloves, minced
07 - 1 tsp sea salt
08 - ½ tsp freshly ground black pepper
09 - Zest of 1 lemon
10 - 2 tbsp lemon juice
→ Garnish (optional)
11 - Fresh herbs (thyme or parsley), chopped
12 - Lemon wedges
# How to Make It:
01 - In a medium bowl, whisk together olive oil, smoked paprika, thyme, rosemary, garlic, salt, pepper, lemon zest, and lemon juice until well combined.
02 - Pat chicken breasts dry with paper towels. Place them in a large zip-top bag or shallow dish.
03 - Pour marinade over the chicken, ensuring all pieces are well coated. Marinate for at least 15 minutes (up to 2 hours in the refrigerator for deeper flavor).
04 - Preheat grill or grill pan to medium-high heat. Lightly oil the grates.
05 - Remove chicken from marinade, letting excess drip off. Grill chicken for 6–8 minutes per side, or until internal temperature reaches 165°F and juices run clear.
06 - Transfer to a plate, cover loosely with foil, and let rest for 5 minutes.
07 - Slice, garnish with fresh herbs and lemon wedges if desired, and serve.
# Expert Advice:
01 -
- The marinade comes together in under five minutes but tastes like you have been planning this dinner all week
- Leftovers (if you somehow have any) make the most amazing chicken salad sandwiches the next day
02 -
- Patting the chicken dry before marinating seems like a tiny step but it makes the marinade actually stick instead of sliding right off
- Letting the chicken rest after grilling keeps all those juices inside where they belong instead of running all over your cutting board
03 -
- A pinch of chipotle powder in the marinade adds a whole new layer of smoky heat
- Room temperature chicken cooks more evenly, so take it out of the fridge about 20 minutes before grilling