Coated by crispy, charred sizzling marks with a slight caramel hue, grilled chicken breasts boast very juiciness and tenderness among dry dishes of summer. However, it is so easy to master the prowess of making a perfect grilled chicken breast. If you are not sure whether you are able to make a successful dish at the first time, let’s try it together and share the results with each other!




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3 skinless chicken breast halves
3/4 cup lemon juice (1/4 cup and 2/4 cup separated)
1/2 cup olive oil
2 tsp onion powder
1/4 cup finely chopped parsley
freshly ground black pepper, to taste
kosher salt, to taste




Preheat the grill to a high heat.


During the preheating time, put the chicken into a gallon zip-top bag and pound it flat, making it easier to grill. You can use a meat mallet or rolling pin. Then move them into a bowl.


Pour the 2/4 cup lemon juice an 1/2 cup olive oil all over the chicken breasts in a bowl, and turn over to ensure they get finely coated. Take the chicken out, and sprinkle both sides with mixed salt, black pepper and onion powder.


When the heating temperature is reached, lightly oil the grate before putting the chicken on.


Get breasts grilled on the direct fire for 3 minutes, during which time you are not recommended to press, probe and poke it, for the sake of producing great sear marks. When the time reaches, turn over for another 3 minutes on direct fire. Then move the meat to indirect fire zone for continuous cooking. You can test the doneness with a digital probe thermometer marking sure the inner get 160- 165°F.


Take the breasts out on a plate side by side, drip with remaining 1/4 cup lemon juice and top with parsley. You can also slice the meat and get it combined with salads. Serve warm.





To get beautiful sear marks, please make sure your grill grate is clean and residue-free from the last cooking experience.

You can also replace the parsley with other flavorful sauce at your like. Combination is infinite!