Equipment Needed
- A medium-sized mixing bowl
- A whisk or fork
- A gallon-sized zip-top bag or a shallow baking dish
- Tongs
- A grill, grill pan, or large skillet
- An instant-read meat thermometer (my #1 tool for perfect chicken)
Step-by-Step Instructions
First, we make the magic potion. In your mixing bowl, whisk together the olive oil and fresh lemon juice until it starts to look a little creamy and emulsified. This is the base that will carry all the flavor into the chicken. Then, stir in the minced garlic, oregano, salt, pepper, and that glorious smoked paprika. The smell right now is incredible—tangy, herby, and pungent. I like to give the garlic a little crush with the side of my knife before mincing; it really helps the flavor burst out.
Now, for the chicken. Pat your chicken pieces completely dry with paper towels. This might seem like a small step, but trust me, it’s critical. A dry surface allows the marinade to cling properly instead of sliding off a wet chicken. Place the chicken in your zip-top bag or shallow dish and pour the marinade all over it. Seal the bag, removing as much air as possible, or cover the dish. Massage everything together so every single piece is lovingly coated. I’ve found that 30 minutes at room temperature works in a pinch, but for truly transformative chicken, let it marinate in the refrigerator for at least 2 hours, or better yet, overnight. The longer it sits, the happier you’ll be.
When you’re ready to cook, take the chicken out of the fridge about 20-30 minutes before it hits the heat. This helps it cook more evenly. Preheat your grill, grill pan, or skillet over medium-high heat. You want it nice and hot so you get a beautiful sear. Remove the chicken from the marinade, letting the excess drip off, and discard the used marinade—do not reuse it. Place the chicken on the hot grill. You should hear that confident, immediate sizzle. Resist the urge to move it around! Let it cook undisturbed for 5-7 minutes to develop those perfect, crave-worthy grill marks.
After one side is beautifully seared, flip the chicken with your tongs. The underside should be caramelized and release easily. Cook for another 5-7 minutes, or until the chicken is cooked through. The only way to know for sure is with an instant-read thermometer. I aim for 165°F in the thickest part for breasts, but for thighs, I sometimes take them to 170-175°F—they remain so juicy and the fat renders perfectly. Once done, transfer the chicken to a clean plate or cutting board and let it rest for 5-10 minutes. This rest period is non-negotiable; it lets the juices redistribute so they stay in the meat, not on your cutting board.(See the next page below to continue…)