There’s something magical about the sizzle of chicken hitting a hot grill, especially when it’s been bathing in a marinade that fills your whole kitchen with the bright, herby scent of lemon and garlic. I remember the first time I threw this particular chicken together on a weeknight, desperate for something that felt special without the fuss. As it cooked, the aroma pulled my family from every corner of the house, asking, “When’s dinner?” That’s the power of a great marinade—it turns simple ingredients into a centerpiece that feels like a celebration. This recipe is my go-to for creating those moments of effortless joy.
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 1 tablespoon dried oregano (or 2 tbsp fresh, chopped)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon smoked paprika (optional, but recommended)
- 2 tablespoons fresh parsley, chopped (for garnish)
Let’s talk about these ingredients for a second, because choosing them wisely makes all the difference. I firmly believe boneless, skinless chicken thighs are the secret hero here—they stay impossibly juicy and forgive a few extra minutes on the grill. But if you prefer breasts, that’s okay! Just watch them closely. Please, for the love of flavorful chicken, use fresh lemon juice. The bottled stuff just can’t replicate that bright, clean acidity. And that smoked paprika? It’s my “optional” powerhouse. I tried it once on a whim and never looked back; it adds a subtle, smoky depth that rounds out the entire profile. Don’t skip it; it makes a huge difference.(See the next page below to continue…)