About this recipe

Juicy, perfectly charred grilled chicken breasts seasoned with a bold garlic-herb marinade. This high-protein classic is a weeknight staple that delivers restaurant-quality results right off your backyard grill — tender inside, beautifully caramelized outside, and endlessly versatile.

Instructions

1. 1

   In a small mixing bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Italian seasoning, smoked paprika, salt, black pepper, and onion powder until well combined.

2. 2

   Place the chicken breasts in a zip-lock bag or shallow dish. Pour the marinade over the chicken breasts, seal, and turn to coat evenly. Refrigerate for at least 1 hour and up to 8 hours. Remove from the fridge 20–30 minutes before grilling to take the chill off.

3. 3

   Preheat your grill to ^[medium-high heat] (about ![425–450°F]). Lightly oil the grill grates with a folded paper towel dipped in oil, using tongs. Remove the chicken breasts from the marinade, letting any excess drip off.

4. 4

   Place the chicken breasts on the hot grill. Cook for 6–8 minutes on the first side without moving them, until grill marks form and the chicken breasts releases easily. Flip and cook for another 6–8 minutes on the second side.

5. 5

   Check doneness with a meat thermometer inserted into the thickest part of the breast. The chicken breasts is done when it reads %[165°F internally]. Remove from the grill immediately.

6. 6

   Transfer the grilled chicken breasts to a clean cutting board and let it rest for 5 minutes before slicing. Garnish with fresh chopped parsley and serve with lemon wedges on the side.