Garlic Parmesan Grilled Chicken (Print-Friendly Version)
Tender chicken infused with garlic, herbs, and Parmesan offers flavor-packed, effortless summertime grilling.
# Ingredients:
→ Marinade
01 -
60 ml olive oil
02 -
30 ml freshly squeezed lemon juice
03 -
15 ml honey (optional, for balance)
04 -
4 garlic cloves, finely minced
05 -
1 teaspoon Italian seasoning
06 -
0.5 teaspoon smoked paprika
07 -
0.5 teaspoon fine sea salt
08 -
0.25 teaspoon freshly ground black pepper
09 -
25 g Parmesan cheese, finely grated
→ Chicken and Toppings
10 -
700–900 g boneless, skinless chicken breasts or thighs
11 -
Additional Parmesan cheese, for topping
12 -
Fresh parsley, finely chopped, for garnish
# Steps:
01 -
In a mixing bowl, whisk olive oil, lemon juice, honey, minced garlic, Italian seasoning, smoked paprika, salt, black pepper, and grated Parmesan until thoroughly combined.
02 -
Add chicken breasts or thighs to the marinade, turning to ensure even coating. Cover and refrigerate for a minimum of 30 minutes or up to 4 hours for maximum flavor infusion.
03 -
Heat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
04 -
Remove chicken from the marinade, allowing excess marinade to drip off. Place chicken on the preheated grill and cook for 5–7 minutes per side, or until the internal temperature reaches 75°C and juices run clear.
05 -
Sprinkle additional grated Parmesan over the chicken during the last 1–2 minutes of grilling to allow it to melt slightly.
06 -
Transfer chicken to a platter and let rest for 5 minutes. Garnish with extra Parmesan and chopped fresh parsley before serving.
# Notes & Tips:
01 -
Marinate the chicken for up to 4 hours for deeper flavor.
02 -
Chicken can also be cooked in a skillet or baked at 200°C for 20–25 minutes if a grill is unavailable.
03 -
Serve with grilled vegetables, pasta, or a fresh green salad.
04 -
Thighs provide a juicier result; breasts are a leaner option.