Garlic Parmesan Grilled Chicken

This garlic Parmesan grilled chicken has become my summer go-to for everything from casual weeknight dinners to backyard gatherings with friends. The combination of savory garlic, herbs, and nutty Parmesan creates chicken that's anything but boring, with a gorgeous caramelized exterior and tender, juicy interior.

I first made this recipe when looking for something special yet easy for a summer cookout. My husband declared it the best grilled chicken he'd ever tasted, and now it's requested at least twice a month at our house.

Ingredients

• Olive oil: Forms the base of our marinade providing moisture and helping transfer flavors
• Lemon juice: Adds brightness and helps tenderize the chicken
• Honey: Balances acidity with subtle sweetness that promotes caramelization
• Fresh garlic cloves: Provide intense aromatic flavor that mellows beautifully when grilled
• Italian seasoning blend: Saves time while delivering complex herbal notes
• Smoked paprika: Contributes a subtle smokiness even if you're not using a charcoal grill
• Parmesan cheese: Both in the marinade and as a finishing touch creates amazing umami depth
• Boneless chicken breasts or thighs: Your choice depending on preference for lean or juicy results
• Fresh parsley: Brightens the final dish with color and a clean herbal finish

Step-by-Step Instructions

Create the Marinade:

Combine olive oil, lemon juice, and honey in a large bowl, whisking until emulsified. Add minced garlic, ensuring it's finely chopped for even distribution of flavor. Sprinkle in Italian seasoning, smoked paprika, salt and pepper, then mix thoroughly. Finally, fold in grated Parmesan which will partially dissolve into the marinade, infusing it with savory richness.

Marinate the Chicken:

Place chicken in the marinade, turning several times to ensure complete coverage. For chicken breasts, consider slicing very thick pieces horizontally to create even thickness for more consistent cooking. Cover and refrigerate for at least 30 minutes, though 2 hours gives optimal flavor penetration without making the texture too soft from the acid in the lemon juice.

Prepare the Grill:

Heat your grill to medium high around 375°F to 400°F. Clean the grates thoroughly and oil them using a folded paper towel dipped in vegetable oil held with tongs. This crucial step prevents sticking and ensures those beautiful grill marks.

Grill to Perfection:

Place chicken on the hottest part of the grill, allowing excess marinade to drip off first. Cook with the lid closed as much as possible to maintain even temperature. Flip only once when the chicken releases easily from the grates, typically after 5 to 7 minutes. Cook until the internal temperature reaches 165°F, being careful not to overcook especially with breast meat.

Add the Cheese Finish:

Just before the chicken is done, sprinkle additional Parmesan directly on top of each piece. Close the lid for 60 to 90 seconds, allowing the cheese to slightly melt without burning. This creates an incredible savory crust that seals in moisture.

Rest and Garnish:

Transfer the chicken to a clean platter and let it rest for 5 minutes to allow juices to redistribute. Sprinkle with freshly chopped parsley and perhaps a final touch of grated Parmesan for presentation.

Pin

The smoked paprika is truly my secret weapon in this recipe. I discovered its transformative power when I ran out of regular paprika one evening and made this substitution out of necessity. The subtle smokiness it adds makes people think you spent hours perfecting a complex spice blend.

Achieving Maximum Juiciness

The key to perfectly juicy chicken lies in not overcooking it. Invest in an instant read thermometer and remove chicken from the grill when it reaches 160°F. The temperature will continue climbing to the safe 165°F during resting. This is especially important with chicken breasts, which can dry out quickly if cooked past their target temperature.

For extra insurance against dryness, consider brining your chicken for 30 minutes before marinating. A simple solution of 4 cups water and 1/4 cup kosher salt will help the meat retain moisture during cooking.

Make Ahead Options

This recipe works beautifully for meal prepping and planning ahead. The marinade can be mixed up to 3 days before using and stored in the refrigerator. You can also fully marinate the chicken up to 24 hours ahead, though I wouldn't go longer than that as the acidity in the lemon juice can start to break down the meat too much.

Fully cooked chicken will stay delicious in the refrigerator for up to 4 days. Reheat gently in a 300°F oven covered with foil to prevent drying out, or slice it cold for perfect salad toppers.

Complementary Side Dishes

This chicken shines alongside summer produce. Try serving it with grilled asparagus or zucchini that can cook alongside your chicken on the grill. For a complete meal, consider Mediterranean orzo pasta salad, garlic roasted potatoes, or a simple arugula salad dressed with lemon and olive oil.

For an impressive presentation, slice the chicken and arrange it over creamy polenta or risotto, letting the juices mingle with the starchy base.

Pin

Recipe FAQs

→ How long should I marinate the chicken for best flavor?

For optimal flavor, marinate the chicken for at least 30 minutes, but you'll get maximum flavor development if you can marinate for 2-4 hours. Avoid marinating longer than 4 hours as the acidity from the lemon juice can start to break down the chicken's texture.

→ Can I use different cuts of chicken for this dish?

Absolutely! Both boneless, skinless chicken breasts and thighs work well in this preparation. Thighs will give you a juicier result with more flavor, while breasts offer a leaner option. Just adjust cooking time accordingly as thighs may take slightly longer to cook through.

→ What's the best way to know when the chicken is done?

The most reliable method is using an instant-read thermometer to check that the internal temperature has reached 165°F (75°C). If you don't have a thermometer, ensure the juices run clear when the thickest part is pierced, and the meat is opaque throughout.

→ Can I make this dish without a grill?

Yes! This chicken can be easily adapted for stovetop or oven cooking. For stovetop, cook in a skillet over medium-high heat for about 5-7 minutes per side. For oven preparation, bake at 400°F (200°C) for 20-25 minutes, adding the Parmesan in the last few minutes.

→ How can I prevent the chicken from sticking to the grill?

Make sure your grill grates are clean and properly oiled before cooking. Brush them lightly with vegetable oil using tongs and a paper towel. Also, allow the excess marinade to drip off the chicken before placing it on the grill, as too much oil can cause flare-ups.

→ What side dishes pair well with this chicken?

This versatile main dish pairs beautifully with grilled vegetables like zucchini, bell peppers, or asparagus. It's also excellent served over pasta tossed with olive oil and herbs, alongside a Mediterranean couscous salad, or with a simple garden salad and crusty bread.