GRILLED MARINATED CHICKEN BREASTS

GRILLED MARINATED CHICKEN BREASTS RECIPES

GRILLED MARINATED CHICKEN BREASTS

Moist, tender, full of smoky flavor—using a simple but powerful marinade.

⭐ Ingredients (Serves 4)

For the Marinade

¼ cup olive oil
3 tbsp soy sauce
2 tbsp lemon juice or lime juice
2 tbsp honey or brown sugar
1 tbsp Worcestershire sauce
4 garlic cloves, minced
1 tsp paprika
1 tsp dried oregano
½ tsp black pepper
½ tsp chili flakes (optional for heat)
1 tbsp chopped parsley or basil

For the Chicken

4 boneless skinless chicken breasts
Salt (to add just before grilling)
Extra oil for the grill

INSTRUCTIONS

1. Prep the Chicken

Place chicken breasts between two sheets of plastic and pound them lightly to even thickness (about ¾–1 inch).
- This ensures even cooking and prevents dry edges.
Pat them dry with paper towels.

2. Make the Marinade

In a bowl, whisk together olive oil, soy sauce, lemon juice, honey, Worcestershire, garlic, paprika, oregano, black pepper, chili flakes, and herbs.
Taste and adjust: more lemon for brightness, more honey for sweetness.

3. Marinate

Place chicken in a zip-top bag or shallow dish.
Pour marinade over the chicken and coat well.
Seal and refrigerate:

Marinating Time

Minimum: 1 hour
Ideal: 4 hours
Maximum: 12 hours

Do NOT exceed 12 hours—too much acid can toughen the chicken.

4. Grill the Chicken

Preheat grill to medium-high heat (around 200–220°C / 400–425°F).
Lightly oil the grill grates to prevent sticking.
Remove chicken from marinade and shake off excess (but don’t rinse).
Season lightly with salt right before placing on the grill.
Grill chicken:
- 6–8 minutes per side, depending on thickness
- Flip only once for best grill marks
- Avoid pressing down—this squeezes out juices
Internal temperature should reach 74°C / 165°F.

5. Rest the Chicken

Let chicken rest 5 minutes before slicing.
This helps it absorb juices and stay moist.

🍋 Optional Brush-On Glaze (Extra Flavor)

Mix:

1 tbsp melted butter
1 tbsp leftover marinade (boiled 1 minute to make safe)

Brush chicken during the last 2 minutes on the grill for shine and flavor.

SERVING IDEAS

Grilled veggies (zucchini, peppers, onions)
Rice pilaf or garlic butter rice
Baked or mashed potatoes
A fresh salad with lemon vinaigrette
Corn on the cob
Herb butter melted on top

OTHER RECIPES

Skin and debone 8-12 chicken breasts. Mix together:
MARINATED CHICKEN BREAST RECIPE INGREDIENTS

1 bottle soy sauce
1/2 c. brown sugar
1/2 c. white cooking wine
1/4 c. lemon juice
2 cloves crushed garlic, or more if desired
1/4 c. oil
Pepper to taste

MARINATED CHICKEN BREAST RECIPE INSTRUCTIONS
Put chicken in marinade for at least 3-4 hours, turning occasionally. If more chicken is used, add water to cover.
Grill on each side and until done. Doesn't take too long. Don't overcook or chicken will dry out. This is one of my family's favorites when served with .

Leftovers make excellent and taste great in . The marinated chicken breast recipe is ready to serve....nice one ! Enjoy your marinated chicken breast !
balsamic-marinated-chicken-breasts

VIDEO:

MARINATED FISH STEAKS - CHICKEN BREASTS

MARINATED FISH STEAKS & CHICKEN BREASTS

(2 separate recipes + a universal marinade)

⭐ UNIVERSAL MARINADE (for both fish or chicken)

This works beautifully for salmon, tuna, snapper, halibut, swordfish, or chicken breasts.

Ingredients (enough for 4 fish steaks or 4 chicken breasts)

¼ cup olive oil
3 tbsp soy sauce
2 tbsp lemon juice or lime juice
2 tbsp Worcestershire sauce
2 tbsp honey or brown sugar
4 garlic cloves, minced
1 tsp paprika
½ tsp black pepper
½ tsp chili flakes (optional)
1 tbsp fresh herbs (parsley, thyme, dill, or basil)

Mix all ingredients together in a bowl.

🐟 MARINATED FISH STEAKS

Tender, juicy, lightly caramelized.

Best Fish Options

Salmon steaks
Tuna steaks
Snapper
Swordfish
Mahi-mahi
Halibut

Instructions

Place fish steaks in a shallow dish or zip bag.
Pour the Universal Marinade over them.
Marinating time:
- Light fish (snapper, mahi-mahi): 15–30 minutes
- Firm fish (salmon, tuna, swordfish): 30–45 minutes
  Do not exceed 1 hour; the acidity will start “cooking” the fish.
Heat grill, grill pan, or skillet to medium-high.
Lightly oil the surface.
Cook fish:
- 3–4 minutes per side for thinner fish
- 5–6 minutes per side for thick salmon or tuna steaks
Spoon leftover marinade (boiled for 1 minute to make it safe) on top as a glaze.
Serve with lemon wedges and herbs.

Optional Flavor Boost

Brush with melted butter during grilling for added richness.

🍗 MARINATED CHICKEN BREASTS

Moist, flavorful, and perfect for grilling or pan-searing.

Instructions

Pound chicken breasts lightly so they are an even thickness.
Place in a dish or bag and cover with the Universal Marinade.
Marinating time:
- Minimum: 1 hour
- Ideal: 4 hours
- Maximum: 12 hours (overnight)
Heat grill or skillet to medium-high.
Cook chicken:
- 6–8 minutes per side, depending on thickness
- Internal temperature: 74°C / 165°F
Let rest 5 minutes before slicing (very important for juiciness).

Optional Variation

For a sweeter glaze, mix 1 extra tbsp honey into a small amount of marinade and brush during the last 2 minutes of cooking.

🔥 SERVING IDEAS

Steamed rice or garlic butter rice
Grilled vegetables (zucchini, peppers, onions)
Fresh salad with lemon vinaigrette
Mashed potatoes or baked potatoes
Herb butter or lemon-butter sauce on top

OTHER RECIPES

A nice marinated chicken breast recipe to try !
Marinated Chicken Breast INGREDIENTS

1 1/2 lb. fish steaks or skinless chicken breasts (if fish, suggest swordfish, monkfish, halibut, etc.)
2 tbsp. ketchup
1 tbsp. fresh lemon juice or equivalent of concentrate
1 clove garlic, minced
1 tsp. oregano
1/2 tsp. salt
1 tbsp. olive oil
1/4 c. orange juice
1/4 c. dry vermouth
1/4 c. chopped parsley

Marinated Chicken Breast Recipe INSTRUCTIONS
Place meat (fish or chicken breasts) in shallow casserole. Combine ketchup, lemon juice, garlic, oregano, salt, olive oil, orange juice, vermouth and parsley; pour over meat. Marinate several hours or overnight in refrigerator.

Preheat broiler and grease broiler pan with oil. Broil fish for 5-15 minutes or until it flakes easily. For chicken, broil 25-30 minutes or until done. Heat marinade and spoon over fish. Serves 4. The chicken breasts option is great on the grill. May want to double marinade amounts and use extra as a sauce over potatoes or rice. The marinated chicken breast recipe is ready to serve..enjoy it !
grilled-marinated-chicken-breasts.recipe

VIDEO:

MARINATED DIJON CHICKEN BREASTS

RECIPE

Here's a simple recipe for Marinated Dijon Chicken Breasts that's sure to impress:

Ingredients:

1/4 cup

1 tablespoon honey

Salt and pepper, to taste

Instructions:

Whisk together Dijon mustard, garlic, olive oil, honey, and thyme.

Place chicken breasts in a ziplock bag or shallow dish.

Brush the Dijon mixture onto both sides of the chicken.

Seal the bag or cover the dish; refrigerate for at least 2 hours or overnight.

Grill or bake at 375°F (190°C) for 20-25 minutes, or until cooked through.

Tips:

Use whole-grain Dijon mustard for added texture.

Adjust honey to taste for sweetness level.

Pair with roasted veggies or a fresh salad!

ANOTHER nice marinated chicken breast recipe to try !

MARINATED CHICKEN BREAST RECIPE INGREDIENTS

1/2 c. Miracle Whip salad dressing or mayonnaise
2 tbsp. Dijon mustard
1-2 tbsp. soy sauce
1/2 tsp. garlic powder
4 chicken breast halves, boned and skinned

MARINATED CHICKEN BREAST INSTRUCTIONS
Stir together salad dressing or mayonnaise and seasonings in a small bowl. Pour over chicken and marinate for 20 minutes. Place chicken on greased grill or rack of broiler pan. Grill or broil until tender, 10 minutes each side, brushing frequently with marinate mixture. The marinated chicken breast recipe is ready to serves 4 persons...great one ! Nice !
marinated-grilled-chicken.

VIDEO:

MARINATED CHICKEN BREASTS RECIPE

Marinated Chicken Breasts Recipe

Ingredients:

4 boneless, skinless

1/2 cup olive oil

1/4 cup freshly squeezed lemon juice

4 cloves garlic, minced

1 tablespoon chopped fresh rosemary

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

Instructions:

In a large bowl, whisk together olive oil, lemon juice, garlic, rosemary, salt, black pepper, and paprika.

Add the chicken breasts to the marinade and turn to coat evenly.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

Preheat grill or oven to medium-high heat.

Remove the chicken from the marinade and cook for 5-7 minutes per side, or until cooked through.

Let the chicken rest for 5 minutes before slicing and serving.

Tips:

Use a to ensure the chicken is cooked to an internal temperature of 165°F (74°C).

If you don't have fresh rosemary, you can substitute with 1 teaspoon dried rosemary.

You can also add other ingredients to the marinade, such as honey, soy sauce, or Dijon mustard, to give it a different flavor profile.

OTHER INGREDIENTS

A nice marinated chicken breast recipe to try !

INGREDIENTS

1 c. sour cream
1 tsp. Worcestershire sauce
1 tsp. paprika
1 tsp. salt
2 tsp. lemon juice
1/4 tsp. pepper
1 sm. garlic clove, crushed
6 split chicken breasts
Bread crumbs
butter

INSTRUCTIONS
Mix sour cream and next 6 ingredients. Marinate chicken breasts 4 hours or preferably overnight. Before baking, roll each piece in fine bread crumbs.
Place in baking dish; dot with plenty of butter. Bake at 350 degrees for 1 to 1 1/2 hours. The marinated chicken breast recipe is ready to serve...nice !
marinated-sliced-chicken-breasts

MARINATED SLICED CHICKEN BREASTS

At times, the most straightforward dishes in cooking can be the most challenging to perfect, and grilled chicken exemplifies this. Due to the leanness of boneless chicken breasts, they frequently end up dry, rubbery, and lacking flavor. Contrary to common belief, merely marinating will not stop grilled chicken from becoming dry; in fact, the marinade can often exacerbate the issue!

My method and marinade guarantee tender, juicy, and flavorful grilled chicken consistently. You can serve the fillets on their own as a nutritious main dish (which children enjoy), topped with cheese on a toasted bun, or, as I frequently do, sliced over a Caesar salad. An added benefit: the recipe is quick and straightforward. All preparation can be done in advance, and you won’t even need to dirty a single bowl.

What You Will Require To Prepare THE BEST Grilled Chicken

Ingredients for grilled chicken breasts

STEP-BY-STEP Instructions

Step 1: Pound the Chicken

Place the chicken breasts in a 1-gallon freezer bag and pound them to an even thickness of ½ inch. This process tenderizes the meat and ensures uniform cooking. If left in their natural shape, the thinner side of the fillet will dry out while the thicker side continues to cook. If you lack a meat mallet, a rolling pin or a saucepan will suffice.

Step 2: Prepare the Marinade

Lemon is an essential component of this marinade, but I utilize only the zest. Contrary to popular belief, acidic components (like vinegar or lemon juice) do not tenderize lean boneless chicken breasts. On the contrary, they “cook” the outer layer of the meat, resulting in a leathery texture. The zest imparts a robust lemon flavor to the chicken without compromising its juicy texture.

The optimal tool for zesting citrus is a fine or microplane grater. Simply rub the lemon against the blades in one direction, rotating the lemon as you proceed. Ensure that you only remove the yellow part; the white pith beneath is bitter.

After zesting the lemon, combine all of the marinade ingredients, excluding the chicken, in a 1-gallon zip-lock bag (feel free to use the same one you used for pounding).

Add the chicken breasts to the bag and thoroughly massage the marinade into the meat until it is evenly coated.

Step 3: Marinate

Seal the bag and position it in a bowl within the refrigerator (the bowl serves to prevent leakage); allow the chicken to marinate for a minimum of 4 hours or overnight.

Step 4: Grill

When you are prepared to eat, preheat your grill to high heat and apply oil to the grates (clean, oiled grates will provide the best grill marks). Ensure that your grill is extremely hot prior to cooking the chicken; you desire nice grill marks and char in the brief time it takes to cook these. When pounded thin, chicken breasts require only 2 to 3 minutes per side…no longer! If you attempt to flip the chicken and it appears stuck, allow it an additional 30 seconds. It will release naturally when it is ready.

You will observe that the recipe instructs for the grill to be covered while the chicken is cooking. This generates convection heat which aids in providing the chicken with a nicely charred exterior and a tender, moist interior.

After taking the chicken off the grill, allow it to rest for 3 to 4 minutes before slicing into it. This will assist in retaining the juices and maintaining the meat’s moisture. (The timing is ideal as it is just sufficient to serve it onto plates, add sides, and set on the table).

While this chicken is best served immediately off the grill, it is also the type of dish you can prepare in a double batch and freeze for later use in salads, pastas, and sandwiches.

Freezer-Friendly Tips

Ensure the chicken is entirely cooled before freezing it.

Keep the chicken pieces whole (do not slice before freezing).

To prevent multiple pieces from sticking together (which prolongs defrosting time), wrap each piece individually in plastic wrap and then place them all in a ziploc bag. This also allows you to defrost one piece at a time if desired.

A great marinated chicken breast recipe to try !
INGREDIENTS:

4-6 skinless, boneless chicken breast halves
1 lemon
1/2 cup fresh bread crumbs
1 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon rosemary
1/4 teaspoon oregano
4 garlic cloves, minced
1/2 cup olive oil
1 egg
2 tablespoons chopped parsley
1/4 cup Parmesan or Romano cheese

INSTRUCTIONS
Peel the zest from the lemon (the zest is the yellow portion of the skin which does not contain any portion of white).
In a food processor, process bread, cheese, lemon zest, paprika, herbs and cheese until combined (except parsley). Empty contents to a bowl and set aside. Rinse food processor bowl.
Squeeze lemon juice into food processor bowl. Pour in olive oil and garlic; process until garlic is minced.
Pour liquid into a ziploc bag and marinate chicken breast for 45-90 minutes.
Beat one egg and add chopped parsley. (A dash of paprika can also be added for extra color, if desired).
Cut chicken breast into slices 2 inches long by 3/8" thick. Dip chicken pieces into egg mixture, then coat with bread crumb mixture.
Sauté chicken pieces in 1/4" of olive oil until browned, flipping once or twice, about 2-3 minutes. Note: Add extra flavor to olive oil by adding a few whole cloves garlic; remove from oil when they
brown.

Recipe may be doubled. Store remainder refrigerated until ready to use. Sprinkle with mozzarella, provolone or Parmesan cheese and heat briefly in toaster oven before serving topped with pasta sauce. The marinated chicken breast recipe is ready to serve...enjoy the feast !
marinated-grilled-chicken.

MARINATED GRILLED CHICKEN

The ultimate Chicken Marinade! This marinade imparts an abundance of flavor while ensuring the chicken remains exceptionally moist and incredibly tasty! This straightforward chicken marinade recipe is destined to become a fundamental part of your culinary repertoire. Ideal for both grilling and baking!

Best Chicken Marinade Recipe

For several years, I have been refining my chicken marinade recipe, and it has finally reached the perfection I desired. I appreciate this simple recipe because it swiftly elevates a standard chicken breast (or any other chicken cut) into something remarkably delectable – just in time for dinner.

It truly is the BEST chicken marinade I have ever experienced, and I am certain you will enjoy it as much as we do.

Easy Chicken Breast Marinade

I always keep chicken breasts available because there is an abundance of possibilities with a chicken breast…(Be sure to explore my book for ONE HUNDRED chicken recipes!)

Having a reliable grilled chicken breast marinade is crucial if you reside in a warm climate like I do. It serves as a quick, effortless dinner solution that we depend on multiple times each month.

Let me clarify, this is not to imply that this marinade is ineffective on other chicken cuts. It certainly works and is incredibly flavorful, so feel free to use whatever you have available.

One of our other preferred methods is to utilize this as a marinade for chicken thighs or even drumsticks. It genuinely works for any chicken part. (I have received numerous messages from readers stating it is also delightful with vegetables, pork, and beef!)

What To Serve With Grilled Chicken

Since we grill several times a week, I have become quite skilled at quickly preparing one or two side dishes that complement grilled chicken perfectly. Here are some of our favorites:

Fruit Salad
Grape Salad
Creamy Cucumber Salad
Twice Baked Potato Casserole
The Best Coleslaw Recipe
Grilled Potatoes

Easy Baked Sweet Potato (How To Bake Sweet Potatoes)

Grilled Chicken Marinade

This is truly my absolute favorite marinade for grilled chicken. I enjoy preparing a large batch of grilled chicken, and this recipe is perfect for that purpose. It yields enough marinade for approximately 6 large chicken breasts or 3 to 4 pounds of chicken pieces.

Chicken Marinade Ingredients

Although the list may appear lengthy, most, if not all, of these ingredients are likely already in your pantry. The goal here is to create layers of flavor in this simple marinade. Let’s quickly review what you will need:

extra virgin olive oil – this serves as the foundation of the marinade, ensuring the chicken remains juicy and moist.

balsamic vinegar – a balsamic chicken marinade is my absolute favorite. It is undoubtedly one of the essential ingredients in this recipe, contributing a wealth of flavor.

soy sauce – I prefer to use low sodium.

Worcestershire sauce – this ingredient adds a multitude of flavors, making it indispensable for this marinade.

lemon juice – fresh is preferable for flavor, but bottled can be used if necessary.

brown sugar – many of my readers choose to reduce or even omit the brown sugar, but I personally enjoy its presence in this recipe.

dried rosemary – a hint of herbaceous flavor is always pleasant to enhance a marinade.

Dijon mustard – or Spicy Brown mustard, or even plain yellow mustard can suffice in a pinch.

salt and ground black pepper – for seasoning purposes.

garlic powder – I favor garlic powder over fresh garlic, as fresh garlic tends to burn on the grill.

How To Make Chicken Marinade

This straightforward marinade can be prepared in just a few minutes!

Prepare marinade. Combine all ingredients in a large mixing bowl and whisk them together. For a quicker method, you can place them directly into a large ziploc bag that will also be used for marinating the chicken.

Reserve. Set aside half a cup of the marinade for basting the chicken later.

Marinate Chicken. Place the chicken in a large resealable plastic bag and pour the marinade over it. Seal the bag securely and gently massage the marinade into the chicken breasts. Allow the chicken to marinate for a minimum of 30 minutes and up to 24 hours.

Grilling: Begin by preheating the grill to a medium-high temperature and lightly oiling the grates. Take the chicken out of the marinade, allowing any excess to drip off. Grill the chicken for 5 to 6 minutes on each side or until it is fully cooked. The internal temperature of the chicken must reach 165°F. Occasionally baste the chicken with the reserved marinade. Once done, remove the chicken from the grill and cover it with foil. Allow the chicken to rest for a minimum of 5 minutes before serving.

Baking: Preheat the oven to 400°F. Arrange the marinated chicken on a shallow baking sheet or pan and bake for 18 to 22 minutes (or at 450°F for 15 to 18 minutes if you are short on time) until the chicken reaches an internal temperature of 165°F. Let the chicken rest for at least 5 minutes before serving. Baste frequently for optimal flavor.

Stovetop: Heat a skillet over medium-high heat and lightly grease it. Cook the chicken for 8 to 10 minutes on each side or until it attains an internal temperature of 165°F. Allow the chicken to rest for at least 5 minutes before serving. For attractive sear marks, use a stovetop grill pan!

FAQs

What type of chicken can I use?

You can use any type of chicken you prefer. Breasts, thighs, drumsticks, tenders, with skin or without, bone-in or boneless. Keep in mind that different cuts will require varying cooking times. Always monitor the internal temperature to ensure doneness. The chicken must reach an internal temperature of 165°F.

How long should I marinate the chicken?

A minimum of 30 minutes is recommended, but it can be marinated overnight. I have noticed that marinating for more than 24 hours can make the chicken tough. If you are short on time, consider piercing the chicken with a fork to help the marinade soak in more quickly.

Can I freeze marinated chicken?

Yes, certainly. After placing the marinade on the chicken breast in a freezer-safe resealable bag, you can freeze the chicken for up to 6 months. Thaw it overnight in the refrigerator before use.

How should I cook the marinated chicken?

The chicken can be grilled, baked, or cooked on the stovetop. Refer to the previous section for additional details or consult the recipe card.

More Chicken Recipes

Homemade Chicken Nuggets
Chicken Enchilada Soup
Chicken Piccata – Ready In 20 Minutes!
The BEST Chicken Salad
Chicken Broccoli Rice Casserole
Air Fryer Teriyaki Chicken
Greek Chicken – A Sheet Pan Dinner

Notes

I have marinated my chicken for as little as 30 minutes, and it was still exceptional. Essentially, the longer you can marinate, the better the results, but do not be concerned if time is limited.

Grilling: Preheat the grill to medium-high heat and lightly oil the grates. Take the chicken out of the marinade, allowing the excess to drip off. Grill the chicken for 5 to 6 minutes on each side or until it is fully cooked. The chicken must achieve an internal temperature of 165°F. Occasionally baste the chicken with the reserved marinade. Once done, remove the chicken from the grill and cover it with foil. Allow the chicken to rest for a minimum of 5 minutes before serving.

Baking: Preheat the oven to 400°F. Arrange the marinated chicken on a shallow baking sheet or pan and bake for 18 to 22 minutes (or at 450°F for 15 to 18 minutes if you are pressed for time) or until the chicken reaches an internal temperature of 165°F. Let the chicken rest for at least 5 minutes before serving. Baste frequently for optimal flavor.

Stovetop: Heat a skillet over medium-high and lightly grease it. Cook the chicken for 8 to 10 minutes on each side or until it attains an internal temperature of 165°F. Allow the chicken to rest for at least 5 minutes before serving. For attractive sear marks, use a stovetop grill pan!

INGREDIENTS

1 1/2 cups chili sauce
3/4 cup red wine vinegar
1 1/2 teaspoons prepared horseradish
2 cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon liquid smoke
2 teaspoons brown sugar
2 teaspoons dried onion flakes
4 boneless skinless chicken breasts, thawed

INSTRUCTIONS
Combine all ingredients. Pour over chicken breasts. Cover and allow to marinate in refrigerator (1-2 hours). Cook chicken breasts on grill, using excess sauce to baste during first 10 minutes of cooking.
The marinated chicken breast recipe is ready..enjoy the feasts ! Nice !

Cooks Safety Tip: Don't use the chicken marinade after the first 10 minutes of cooking - it contains raw chicken juice. If marinade is left unrefrigerated for over 10 minutes, discard.
marinated-chicken-breasts-1.

Perfectly Grilled Chicken Breasts with Garlic, Lemon & Herbs

Perfectly Grilled Chicken Breasts with Garlic, Lemon & Herbs

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 :