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Garlic Herb Grilled Chicken

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Prep Time 15 minutes
Cook Time 15 minutes
Marinating time 2 hours
Total Time 2 hours 30 minutes
Servings 4

Ingredients
  

  • Garlic Herb Marinade:
  • 6 cloves garlic finely minced or grated
  • 3 tablespoons fresh flat-leaf parsley finely chopped
  • 2 tablespoons fresh rosemary finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh oregano or 1 teaspoon dried oregano
  • Zest of 1 large lemon
  • 3 tablespoons fresh lemon juice
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon chilli flakes optional
  • Chicken:
  • 4 boneless skinless chicken breasts or 6 boneless skinless chicken thighs approximately 900g total
  • Extra salt and pepper for seasoning before grilling
  • For Serving:
  • Fresh flat-leaf parsley roughly chopped
  • Lemon wedges for squeezing
  • Flaky sea salt for finishing
  • Extra drizzle of good olive oil optional

Instructions
 

  • Whisk all marinade ingredients together in a small bowl until fully combined. Taste and adjust seasoning.
  • Pound chicken breasts to an even 2cm thickness if using breasts.
  • Place chicken in a large zip-lock bag. Pour marinade over. Massage to coat all surfaces. Seal.
  • Refrigerate for a minimum of 2 hours. Up to 24 hours maximum for lemon-based marinades.
  • Remove chicken from fridge 30 minutes before grilling.
  • Preheat grill to high heat for 10 to 15 minutes until genuinely hot.
  • Remove chicken from marinade. Let excess drip off but do not wipe clean.
  • Season lightly with extra salt and pepper on both sides.
  • Oil grill grates with a folded oiled paper towel held in tongs.
  • Place chicken on hot grill. Do not move for 5 to 6 minutes until it releases cleanly.
  • Flip once. Reduce to medium heat or move to cooler zone.
  • Cook a further 5 to 7 minutes for breasts or 4 to 5 minutes for thighs until internal temperature reaches 74°C (165°F).
  • Remove from grill. Rest on a clean plate for 5 minutes.
  • Slice against the grain if desired. Arrange on a serving platter.
  • Garnish with parsley and flaky sea salt. Squeeze lemon generously over the top. Serve immediately.

Notes

  • Pound chicken breasts to even thickness — the most important step for even cooking
  • Marinate for the full 2 hours minimum — 4 hours gives noticeably better flavour penetration
  • Never marinate in lemon juice longer than 24 hours — the acid makes the texture mushy
  • Remove chicken from fridge 30 minutes before grilling for even cooking from edge to centre
  • Preheat grill fully for at least 10 to 15 minutes before cooking — a hot grill sears, a warm grill steams
  • Oil the grill grates, not the chicken — immediate pre-cooking oiling prevents sticking most effectively
  • Never press the chicken down with a spatula — it squeezes out all the juices
  • Always verify doneness with an instant-read thermometer at 74°C (165°F)
  • Rest for 5 minutes before cutting without exception — resting keeps the chicken juicy
  • Freeze raw chicken in the marinade for up to 3 months — it marinates as it thaws