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. Serve this with Grilled Corn Salad and Caesar Side Salad.
Dinner · High-protein, Gluten-free • 45 min
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
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Steps
- 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.
- 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.
- Preheat a grill or grill pan to medium-high heat (about 400–450°F). Oil the grates well.
- 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.
- 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.
- Slice against the grain, garnish with fresh herbs, and serve with lemon wedges.
Tips & Variations
Make Ahead
Marinate the chicken up to 4 hours ahead and keep refrigerated. You can also freeze the chicken in the marinade for up to 1 month — thaw overnight in the fridge before grilling.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. Slice before storing for easy salad and sandwich prep. Reheat gently in a skillet with a splash of water or broth to prevent drying out.
Substitutions
Chicken thighs work beautifully here — they're more forgiving and stay juicier. Greek yogurt thinned with a little milk can replace buttermilk. For a dairy-free version, use unsweetened oat milk with a tablespoon of lemon juice.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
