Grilled Chicken
Perfectly charred grilled chicken breasts or thighs with customizable marinades, glazes, and side vegetables. Build your own variation by swapping proteins, aromatics, and finishing sauces.
Ingredients
Method
Pat chicken dry with paper towels and season all sides with salt and black pepper.
Combine minced garlic, lemon juice, olive oil, and fresh herbs in a bowl. Optional: add honey or soy sauce for a glaze variation.
Marinate chicken in the mixture for at least 15 minutes (or up to 8 hours refrigerated). Toss vegetables lightly with oil and salt.
Preheat grill to medium-high (400°F). Oil the grates to prevent sticking.
Place chicken on the grill, skin-side (or presentation side) down. Cook 6–8 minutes without moving until char marks form.
Flip chicken and cook another 6–8 minutes. Chicken is done at 165°F internal temperature (thickest part).
In the final 2 minutes, add vegetables to the grill alongside the chicken. Brush chicken with any remaining marinade or optional glaze.
Transfer chicken and vegetables to a serving platter. Rest chicken for 5 minutes before serving. Garnish with fresh herbs or a squeeze of fresh citrus if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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