Perfectly Grilled Chicken Breasts with Garlic, Lemon & Herbs

Perfectly Grilled Chicken Breasts with Garlic, Lemon & Herbs

Juicy, tender, and bursting with fresh flavor, perfectly grilled chicken breasts with garlic, lemon, and herbs are a timeless favorite.

This recipe uses a simple marinade and proven grilling technique to guarantee golden char marks on the outside and moist, flavorful chicken on the inside—every single time.

Why This Recipe Is Perfect

Prevents dry chicken with a balanced lemon-herb marinade
Uses fresh, simple ingredients
Perfect for grilling season or year-round
Ideal for weeknight dinners, meal prep, and entertaining
Naturally healthy and protein-rich

Ingredients

Chicken

4 boneless, skinless chicken breasts (6–8 oz each)

Garlic Lemon Herb Marinade

¼ cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
4 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
¾ teaspoon salt
½ teaspoon black pepper

How to Make Perfectly Grilled Chicken Breasts

1. Prepare the Marinade

In a bowl or zip-top bag, whisk together olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, parsley, oregano, salt, and pepper.

2. Marinate the Chicken

Add chicken breasts and turn to coat evenly.
Cover and refrigerate for 30 minutes to 4 hours.

Pro Tip: Pound chicken breasts to even thickness for consistent grilling.

3. Preheat the Grill

Preheat grill to medium-high (375–425°F / 190–220°C)
Clean and oil the grates to prevent sticking

4. Grill the Chicken

Remove chicken from marinade, letting excess drip off
Grill 5–7 minutes per side, flipping once
Chicken is done at 165°F (74°C) internal temperature

👉 Avoid pressing down on the chicken—this keeps it juicy.

5. Rest & Finish

Remove from grill and let rest for 5 minutes.
Finish with a squeeze of fresh lemon juice and a drizzle of olive oil.

Pro Tips for Juicy Grilled Chicken

Let chicken sit at room temperature 10 minutes before grilling
Use a thermometer for perfect doneness
Flip only once to develop beautiful grill marks

Flavor Variations

Mediterranean: Add lemon zest, oregano, and feta topping
Spicy Herb: Add chili flakes or cayenne
Garlic Lover’s: Add 1–2 extra cloves of garlic
Honey Lemon: Add 1 tablespoon honey to marinade

What to Serve With Grilled Chicken

Storage & Meal Prep

Refrigerator: Up to 4 days
Freezer (cooked): Up to 3 months
Reheat gently to preserve moisture

Final Thoughts

This recipe proves that perfectly grilled chicken breasts don’t require complicated steps—just quality ingredients, smart marinating, and proper heat. The bright lemon, aromatic herbs, and savory garlic create a dish that’s fresh, flavorful, and endlessly versatile.

OTHER RECIPES

Ingredients

4 boneless, skinless chicken breasts (about 1¾ pounds total)
6 tablespoons extra virgin olive oil
4 large garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1-1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/2 teaspoons lemon zest, from one lemon

Instructions

Place chicken breasts between 2 pieces of wax paper and, using a meat mallet, pound to an even ½-inch thickness.
Mix all ingredients except chicken together in a 1 gallon zip-lock bag. Add chicken breasts and massage marinade into meat until evenly coated.

Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 4 hours or up to 12 hours.
Clean grill and preheat to high.

Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated.

Place chicken breasts on the grill (make sure they are well-coated with the marinade; the more garlic, lemon zest and herbs on the chicken, the better!).

Grill, covered, for 2-3 minutes per side. Enjoy Perfectly Grilled Chicken Breasts with Garlic, Lemon & Herbs RECIPES !!!

Perfectly Grilled Chicken Breasts with Garlic, Lemon & Herbs Video :

MARINATED CHICKEN BREASTS-3

3 Easy & Flavor-Packed Recipes

If you’re tired of bland, dry chicken, these three marinated chicken breast recipes will completely change the way you cook chicken. Each marinade delivers bold flavor, juicy results, and works perfectly for baking, grilling, broiling, or pan-searing.

Choose one—or rotate all three for effortless weekly meal prep.

Why Marinating Chicken Breasts Matters

Locks in moisture and tenderness
Infuses flavor all the way through
Helps prevent overcooking
Makes chicken versatile for any meal

MARINADE #1: Classic Garlic Herb

Flavor Profile

Fresh, savory, and timeless—perfect for salads, wraps, and family dinners.

Ingredients

¼ cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon black pepper
¾ teaspoon salt

MARINADE #2: Sweet & Savory Asian Style

Flavor Profile

Umami-rich with a touch of sweetness—great for rice bowls and stir-fries.

Ingredients

¼ cup soy sauce (low sodium)
2 tablespoons honey or brown sugar
2 tablespoons sesame oil
1 tablespoon rice vinegar or lime juice
1 tablespoon grated fresh ginger
2 cloves garlic, minced

MARINADE #3: Bold Balsamic Dijon

Flavor Profile

Tangy, slightly sweet, and deeply savory—ideal for roasted vegetables or pasta dishes.

Ingredients

½ cup balsamic vinegar
¼ cup olive oil
1 tablespoon Dijon mustard
2 tablespoons honey
3 cloves garlic, minced
½ teaspoon black pepper

How to Marinate the Chicken (Same for All 3)

Place 4 boneless, skinless chicken breasts in a zip-top bag or shallow dish
Pour marinade over chicken and coat evenly
Cover and refrigerate:
- 30 minutes minimum
- 2–4 hours best for breasts
- Up to 8 hours max

Tip: Pound chicken breasts to even thickness for consistent cooking.

Cooking Methods (Choose One)

Oven-Baked

Bake at 400°F (205°C) for 20–25 minutes
Internal temp: 165°F (74°C)

Grilled

Medium-high heat (375–425°F / 190–220°C)
Grill 5–7 minutes per side

Broiled

Broil on HIGH, rack 5–6 inches from heat
6–7 minutes per side

Pan-Seared

Medium-high heat with a little oil
6–7 minutes per side

Pro Tips for Juicy Chicken Breasts

Never skip resting—wait 5 minutes before slicing
Use a meat thermometer for perfect doneness
Avoid over-marinating acidic marinades

What to Serve With Marinated Chicken

Rice, quinoa, or couscous
Roasted or grilled vegetables
Fresh salads or wraps
Pasta, grain bowls, or meal-prep containers

Storage & Meal Prep

Refrigerator (cooked): Up to 4 days
Freezer (cooked): Up to 3 months
Great for weekly meal planning

Final Thoughts

These 3 marinated chicken breast recipes give you everything you need—classic comfort, bold global flavor, and elegant tang—all with minimal effort. Master these marinades once, and you’ll never serve boring chicken again.

OTHER RECIPES

Marinated Chicken Breast Recipe INGREDIENTS

1 c. Kraft Barbecue Sauce or Kraft Thick 'N Spicy Barbecue Sauce
1/2 c. Kraft Italian dressing (House or Zesty)
4 chicken breasts, split, boned, and skinned

Pour combine barbecue sauce and dressing over chicken. Cover, marinate 1 hour.

Drain, reserving marinade.

Place chicken on greased rack of broiler pan or greased grill.

Broil or grill, uncovered, over low coals, 10 minutes on each side or until tender, brushing occasionally with reserved marinade.

The marinated chicken breast is ready for ...enjoy MARINATED CHICKEN BREASTS-3 recipes !!!

marinated-grilled-chicken recipe

MARINATED CHICKEN BREASTS VIDEO :

Marinated Baked Chicken Breasts

If you want tender, juicy chicken breasts without standing over a grill or stove, this marinated baked chicken breasts recipe is your answer. A simple, flavor-packed marinade infuses the chicken while baking seals in moisture, giving you perfectly cooked chicken every time.

Why This Recipe Works

Prevents dry chicken with a balanced marinade
Oven-baked for easy, hands-off cooking
Uses simple pantry ingredients
Perfect for meal prep and weeknight dinners
Adaptable to many flavor styles

Ingredients

Chicken

4 boneless, skinless chicken breasts (6–8 oz each)

Marinade

¼ cup olive oil
3 tablespoons soy sauce (low sodium recommended)
3 tablespoons lemon juice or apple cider vinegar
2 tablespoons honey or brown sugar
3 cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon dried Italian seasoning
½ teaspoon black pepper
½ teaspoon salt

How to Make Marinated Baked Chicken Breasts

1. Prepare the Marinade

In a bowl or zip-top bag, whisk together olive oil, soy sauce, lemon juice, honey, garlic, Dijon mustard, smoked paprika, Italian seasoning, pepper, and salt.

2. Marinate the Chicken

Add chicken breasts and coat evenly.
Cover and refrigerate for 30 minutes to 8 hours (2–4 hours is ideal).

Tip: Pound chicken breasts to even thickness for uniform baking.

3. Preheat the Oven

Preheat oven to 400°F (205°C).
Lightly grease a baking dish or line with parchment paper.

4. Bake the Chicken

Remove chicken from marinade and place in baking dish
Bake uncovered for 20–25 minutes
Chicken is done when internal temperature reaches 165°F (74°C)

Optional: Broil for 2–3 minutes at the end for lightly browned edges.

5. Rest & Serve

Let chicken rest for 5 minutes before slicing to retain juices.

Pro Tips for Juicy Baked Chicken

Do not over-bake—use a thermometer
Let chicken rest before cutting
Bake at a higher temperature to seal in moisture

Flavor Variations

Herb Lemon: Add fresh rosemary, thyme, and lemon zest
Balsamic: Substitute balsamic vinegar for lemon juice
Asian-Inspired: Add ginger and sesame oil
Spicy: Add cayenne or chili garlic sauce

What to Serve With Baked Chicken

Roasted vegetables or potatoes
Rice, quinoa, or couscous
Fresh green salad
Pasta or grain bowls

Storage & Meal Prep

Refrigerator: Up to 4 days
Freezer (cooked): Up to 3 months
Reheat gently to maintain moisture

Final Thoughts

This marinated baked chicken breasts recipe delivers everything home cooks want: ease, flavor, and consistently juicy results. It’s an essential recipe you’ll use again and again.

OTHER RECIPES

Marinated Chicken Breast Recipe Ingredients

1 cup sour cream
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons celery salt, divided
2 teaspoons paprika, divided
1 1/2 teaspoons salt
1 teaspoon pepper, divided
3/4 teaspoon garlic powder, divided
6 chicken breast halves
3/4 cup crushed butter-flavored crackers
1/2 cup butter or margarine, melted, divided

Marinated Chicken Breast Recipe Instructions

In a large shallow bowl, combine sour cream, lemon juice, Worcestershire sauce, half of the celery salt and paprika, salt, and half of the pepper and garlic powder.

Add chicken; turn to coat well. Cover and refrigerate at least 4 hours.

Meanwhile, in a large bag or another bowl, combine crackers and remaining seasonings.

Drain chicken, discarding marinade.

Shake or dredge chicken in crumb mixture.

Place in an ungreased jelly roll or broiler pan; drizzle with 1/4 cup butter.

Bake, uncovered, at 325 degrees F for 45 minutes.

Drizzle with remaining butter; bake 45 minutes longer or until juices run clear...

The marinated baked chicken breast is ready to serve..enjoy it !

marinated-chicken-breasts-recipe 3.

Marinated Baked Chicken Breasts Video :

Marinated Chicken Breasts-1

If dry, bland chicken is not your thing, this marinated chicken breasts recipe will become your go-to. A perfectly balanced marinade infuses the chicken with savory, slightly sweet, and tangy flavors while keeping it tender and juicy—no matter how you cook it.

Why This Recipe Works

Delivers juicy, tender chicken breasts
Uses simple pantry ingredients
Works with grilling, baking, broiling, or pan-searing
Ideal for meal prep and leftovers
Easy to customize for any flavor profile

Ingredients

Chicken

4 boneless, skinless chicken breasts (6–8 oz each)

Marinade

¼ cup olive oil
3 tablespoons soy sauce (low sodium recommended)
3 tablespoons lemon juice or apple cider vinegar
2 tablespoons honey or brown sugar
3 cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon dried Italian seasoning
½ teaspoon black pepper
½ teaspoon salt

How to Make Marinated Chicken Breasts

1. Make the Marinade

In a bowl or zip-top bag, whisk together olive oil, soy sauce, lemon juice, honey, garlic, Dijon mustard, smoked paprika, Italian seasoning, pepper, and salt.

2. Marinate the Chicken

Add chicken breasts and turn to coat evenly.
Cover and refrigerate for 30 minutes to 8 hours (2–4 hours is ideal).

Pro Tip: Pound chicken breasts to even thickness for uniform cooking.

3. Cook the Chicken

Grilling

Preheat grill to medium-high (375–425°F / 190–220°C)
Grill 5–7 minutes per side
Internal temperature: 165°F (74°C)

Oven-Baked

Preheat oven to 400°F (205°C)
Bake 20–25 minutes
Optional: Broil 2–3 minutes for golden edges

Broiled

Set broiler to HIGH, rack 5–6 inches from heat
Broil 6–7 minutes per side, watching closely

Pan-Seared

Heat skillet over medium-high with a little oil
Cook 6–7 minutes per side until golden

4. Rest & Serve

Let chicken rest for 5 minutes before slicing to lock in juices.

Tips for Juicy Chicken Every Time

Don’t over-marinate—acid can toughen chicken
Always rest before slicing
Use a thermometer for perfect doneness

Easy Flavor Variations

Herb Garlic: Add rosemary, thyme, and parsley
Asian-Style: Add ginger, sesame oil, and honey
Balsamic: Swap lemon juice for balsamic vinegar
Spicy: Add cayenne or chili garlic sauce

What to Serve With Marinated Chicken

Storage & Meal Prep

Refrigerator: Up to 4 days
Freezer (cooked): Up to 3 months
Reheat gently to avoid drying out

Final Thoughts

This marinated chicken breasts recipe proves that great flavor doesn’t require complicated steps. Simple ingredients, smart technique, and flexible cooking methods make it a recipe you’ll return to again and again.

OTHER RECIPES

Marinated Chicken Ingredients

* 1 to 2 tablespoons vinegar, like cider, balsamic, or red wine

* 2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf

* 1 to 2 tablespoons mustard, whole grain or Dijon

* 1 to 2 teaspoon garlic or onion powder, optional

* 1/4 cup extra-virgin olive oil

* Kosher salt and freshly ground black pepper

* 4 boneless, skinless chicken breast, each about 6 ounces

Marinated Chicken INSTRUCTIONS

Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag.

Close the bag and shake to combine all the ingredients.

Open the bag, drop in the chicken breast in the bag.

Close and shake the bag to coat evenly.

Freeze for up to 2 weeks.

Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time. Heat a grill or grill pan.

When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through.

You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through. The Marinated chicken breast recipe is ready to serve....enjoy it !

marinated-grilled-chicken.

Marinated Chicken Breasts Video:

Amazing Chicken Marinade

Amazing Chicken Marinade

If you’re looking for a go-to chicken marinade that delivers big flavor, tender meat, and foolproof results every time, this is it. This amazing chicken marinade works with any cut of chicken and any cooking method—grill, bake, broil, pan-sear, or air fry.

Why This Marinade Is So Amazing

Creates juicy, tender chicken every time
Perfect balance of savory, sweet, and tangy
Works for breasts, thighs, wings, and drumsticks
Made with simple pantry ingredients
Easy to customize for any cuisine

Ingredients

Amazing Chicken Marinade

½ cup olive oil
¼ cup soy sauce (low sodium recommended)
¼ cup lemon juice or apple cider vinegar
3 tablespoons honey or brown sugar
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon dried Italian seasoning
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon red pepper flakes (optional)

How to Make the Amazing Chicken Marinade

1. Mix the Marinade

In a bowl or large zip-top bag, whisk together olive oil, soy sauce, lemon juice, honey, garlic, Dijon mustard, smoked paprika, Italian seasoning, pepper, salt, and red pepper flakes.

2. Marinate the Chicken

Add 1½–2 pounds of chicken (any cut).
Coat well, cover, and refrigerate:

30 minutes minimum
2–8 hours for best flavor
Up to 24 hours for dark meat

Tip: For chicken breasts, 2–4 hours is perfect.

3. Cook the Chicken

Grilling

Medium-high heat (375–425°F / 190–220°C)
Breasts: 5–7 minutes per side
Thighs: 6–8 minutes per side

Baking

400°F (205°C)
Breasts: 20–25 minutes
Thighs: 30–35 minutes

Broiling

High broil, rack 5–6 inches from heat
6–7 minutes per side

Chicken is done at 165°F (74°C) internal temperature.

Pro Tips for Maximum Flavor

Pound chicken breasts to even thickness
Don’t reuse raw marinade without boiling it first
Let chicken rest 5 minutes before slicing

Flavor Variations (Use the Same Base!)

Asian: Add ginger, sesame oil, and rice vinegar
Mediterranean: Add lemon zest, oregano, and rosemary
Spicy: Add cayenne or chili garlic sauce
Honey Garlic: Increase honey and garlic

What to Serve With Marinated Chicken

Storage & Meal Prep

Refrigerate (cooked): Up to 4 days
Freeze (cooked): Up to 3 months
Marinade can be mixed and refrigerated for 3 days

Final Thoughts

This amazing chicken marinade is the ultimate kitchen staple—reliable, adaptable, and packed with flavor. Once you try it, you’ll never cook plain chicken again.

OTHER RECIPES

INGREDIENTS

1⁄4 cup cider vinegar
3 tablespoons whole grain mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1⁄2lemon, juiced
1⁄2 cup brown sugar
1 1⁄2 teaspoons salt
6 tablespoons olive oil
ground black pepper
6 boneless skinless chicken breast halves

DIRECTIONS

In a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.
Then whisk in olive oil and pepper.
Place chicken in the mixture.
Cover and marinate chicken in the fridge 8 hours or overnight.
Remove chicken from marinade just before you turn on your grill or broiler to let come up a few degrees.
Discard marinade.
Lightly oil your grill or broiler pan.
Grill or broil about 10 minutes per side. Enjoy !

VIDEO:

Balsamic Marinated Chicken Breasts

Tender, juicy, and infused with bold flavor, balsamic marinated chicken breasts are a simple yet elegant dish that works just as well for busy weeknights as it does for entertaining. The sweet acidity of balsamic vinegar caramelizes beautifully, creating a savory glaze that elevates ordinary chicken into something special.

Why You’ll Love This Recipe

Deep, rich flavor with sweet-tangy balance
Keeps chicken moist and tender
Perfect for grilling, baking, or broiling
Uses simple pantry ingredients
Great for meal prep and leftovers

Ingredients

Chicken

4 boneless, skinless chicken breasts (6–8 oz each)

Balsamic Marinade

½ cup balsamic vinegar
¼ cup olive oil
3 tablespoons honey or brown sugar
3 cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon dried Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)

How to Make Balsamic Marinated Chicken Breasts

1. Make the Marinade

In a bowl or zip-top bag, whisk together balsamic vinegar, olive oil, honey, garlic, Dijon mustard, Italian seasoning, salt, pepper, and red pepper flakes.

2. Marinate the Chicken

Add chicken breasts, turning to coat evenly.
Cover and refrigerate for 30 minutes to 8 hours (2–4 hours is ideal).

Tip: Pound chicken breasts to even thickness for uniform cooking.

3. Cook the Chicken

Grilling (Best Flavor)

Preheat grill to medium-high (375–425°F / 190–220°C)
Grill chicken 5–7 minutes per side
Internal temperature: 165°F (74°C)

Oven-Baked

Preheat oven to 400°F (205°C)
Bake chicken for 20–25 minutes
Optional: Broil 2–3 minutes for caramelized edges

Broiled

Set broiler to HIGH, rack 5–6 inches from heat
Broil 6–7 minutes per side, watching closely

4. Rest & Glaze

Rest chicken 5 minutes before slicing.
Optional: Simmer leftover marinade for 3–5 minutes and spoon over chicken as a glossy balsamic glaze.

Pro Tips for Juicy Chicken

Use good-quality balsamic vinegar for better depth
Don’t over-marinate—acid can toughen meat
Let chicken rest before cutting to retain juices

Flavor Variations

Balsamic Herb: Add fresh rosemary and thyme
Honey Garlic: Increase honey and garlic
Mediterranean: Add sun-dried tomatoes and oregano
Caprese Style: Top with mozzarella and fresh basil

What to Serve With Balsamic Chicken

Roasted vegetables or grilled asparagus
Garlic mashed potatoes or creamy polenta
Fresh salad or quinoa
Pasta or crusty bread to soak up the glaze

Storage & Meal Prep

Refrigerator: Up to 4 days
Freezer (cooked): Up to 3 months
Reheat gently to preserve moisture

Final Thoughts

Balsamic marinated chicken breasts deliver restaurant-quality flavor with minimal effort. The marinade does all the work, creating a tender, caramelized finish that’s both comforting and elegant—perfect for any occasion.

OTHER RECIPES

Marinated Chicken Breast Recipe Ingredients

3/4 cup balsamic vinegar
1/2 cup water
1 teaspoon dried minced onion
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried minced garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon crushed dried rosemary
1/4 teaspoon dried parsley flakes
1/4 teaspoon chili powder
1/8 teaspoon dried oregano
4 (6 ounce) skinless, boneless chicken breast halves

Marinated Chicken Breast Recipe Instructions

Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable plastic bag.

Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag.

Marinate in the refrigerator 30 minutes to overnight.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, or lightly grease a broiler pan.

Remove the chicken breasts from the marinade, and shake off excess.

Discard the remaining marinade, and place the chicken breasts onto the baking sheet.
Bake in the preheated oven until the chicken breasts are golden brown, and no longer pink in the center, about 40 minutes.

Enjoy the marinated chicken !

VIDEO:

marinated-baked-chicken-breasts

BROILED MARINATED CHICKEN BREASTS

Juicy on the inside, beautifully caramelized on the outside, broiled marinated chicken breasts are the perfect solution when you want big flavor fast—no grill required. This recipe delivers tender chicken with a savory, slightly sweet marinade that broils to perfection in minutes.

Why You’ll Love This Recipe

Fast cooking – ready in under 30 minutes
Juicy, never dry chicken breasts
Perfect for weeknight dinners or meal prep
No grill needed—oven broiler only
Easily customizable with different marinades

Ingredients

Chicken

4 boneless, skinless chicken breasts (6–8 oz each)

Marinade

¼ cup olive oil
3 tablespoons soy sauce (low sodium preferred)
2 tablespoons lemon juice or apple cider vinegar
2 tablespoons honey or brown sugar
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried oregano or Italian seasoning
½ teaspoon black pepper
¾ teaspoon salt
½ teaspoon chili flakes (optional)

How to Make Broiled Marinated Chicken Breasts

1. Prepare the Marinade

In a bowl or zip-top bag, whisk together olive oil, soy sauce, lemon juice, honey, garlic, paprika, oregano, salt, pepper, and chili flakes.

2. Marinate the Chicken

Add chicken breasts and turn to coat evenly.
Cover and refrigerate for 30 minutes to 8 hours (2–4 hours is ideal).

Tip: Pound chicken breasts to even thickness for uniform broiling.

3. Preheat the Broiler

Set oven broiler to HIGH
Position oven rack 5–6 inches from the heat source
Line a broiler pan or baking sheet with foil and lightly oil it

4. Broil the Chicken

Remove chicken from marinade, letting excess drip off
Arrange in a single layer on the prepared pan
Broil for 6–7 minutes, flip, then broil another 5–7 minutes

Chicken is done when it reaches 165°F (74°C) internally and has golden, lightly charred edges.

5. Rest & Serve

Let chicken rest for 5 minutes before slicing to lock in juices.
Optional: Brush with a little olive oil or fresh lemon juice before serving.

Pro Tips for Perfect Broiled Chicken

Don’t overcrowd the pan—broiling needs airflow
Watch closely—broilers cook fast
Use a thermometer for guaranteed juiciness
For extra caramelization, brush lightly with honey during the last minute

Marinade Variations

Asian-Style: Soy sauce, ginger, sesame oil, honey
Herb Garlic: Lemon, rosemary, thyme, parsley
Spicy: Add cayenne or chili garlic sauce
Mediterranean: Olive oil, lemon, oregano, garlic

What to Serve With Broiled Chicken

Garlic butter rice or quinoa
Roasted vegetables or steamed broccoli
Fresh green salad or couscous
Sliced for wraps, bowls, or sandwiches

Storage & Meal Prep

Refrigerator: Up to 4 days
Freezer (cooked): Up to 3 months
Reheat gently to avoid drying out

Final Thoughts

Broiled marinated chicken breasts are proof that simple ingredients and smart technique can deliver restaurant-quality results at home. This recipe is fast, flexible, and packed with flavor—perfect for busy cooks who refuse to compromise on taste.

OTHER RECIPES

:
MARINADE:

4 tsp. minced garlic
2 tbsp. minced fresh ginger
1 (6 oz.) can unsweetened pineapple juice
1/4 c. orange juice
1/3 c. soy sauce
1/4 c. cider vinegar
1/4 c. honey

Also will need:

12 whole chicken breasts, split, skinned and boned
1/4 c. Chinese duck sauce

Marinated Chicken Breast Recipe Instructions:
In a blender or food processor fitted with a steel knife. combine the garlic, ginger, pineapple juice, orange juice, soy sauce, vinegar and honey. Whirl until well blended.

Place the chicken breasts in a large glass or enamel covered baking dish and pour the marinade over them.

Cover the plastic wrap and refrigerate for at least 24 hours, turning the breasts occasionally to redistribute the marinade.

Time allowance for final preparation: 20 minutes.

Preheat the broiler, positioning the rack 4 inches from the heat.

Transfer the chicken breasts from the marinade to jelly roll pans or cookie sheets. (The marinade may be saved, refrigerated for up to one month, and used again).

Brush the surface of the breasts with the duck sauce, broil for 5 to 10 minutes, without turning until the breasts are firm to the touch.

Time depends on thickness of breasts and heat of the broiler. Serve immediately.

(The breasts may also be grilled over charcoal, but allow additional time to prepare the coals, which should be red hot but not flaming.

Depending upon the fire's heat, turn the breasts after 5 minutes, brushing again with duck sauce.

VIDEO: