Tender Grilled Chicken with Charred Marks

Tender Grilled Chicken with Charred Marks plated

Recipe Information

Time 50 minutes
Servings 4 People

Grilling chicken can be a bit intimidating, but this recipe takes the guesswork out of it. I learned this technique from my grandmother, who was known for her amazing grilled chicken. She would always marinate the chicken in a simple yet flavorful mixture before grilling, ensuring that every bite was tender and juicy.

One summer, we had a family reunion, and everyone raved about her grilled chicken. It became a staple at our gatherings, and now I'm sharing this cherished family recipe with you.

The key to getting those perfect charred marks is to preheat the grill and control the heat throughout the cooking process. With a little practice, you'll be able to achieve those beautiful grill marks that make this dish so visually appealing.


  • 4 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper, to taste


  1. In a small bowl, whisk together olive oil, lemon juice, minced garlic, honey, dried oregano, paprika, salt, and pepper.
  2. Place chicken breasts in a shallow dish or resealable plastic bag, and pour marinade over them. Ensure each piece is well-coated, then cover or seal and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Preheat grill to medium-high heat. Remove chicken from marinade, allowing excess to drip off, and discard remaining marinade.
  4. Place chicken on the grill and cook for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C) and grill marks are visible.
  5. Remove chicken from grill, let rest for 5 minutes, then serve.


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