Grilled Chicken Recipe | Kosher Recipe | Yummy, Delicious & Flavorful

Servings: 4

Yield: 4 bone-in, skin-on chicken breasts (or 6–8 boneless pieces)

Prep Time: 15 minutes

Cook Time: 20–25 minutes

Difficulty: Easy

Cooking Vessel: Grill or grill pan

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Ingredients

For the chicken:

4 bone-in, skin-on chicken breasts (about 1–1.5 lbs) or 6–8 boneless breasts

3 tbsp olive oil

2 tbsp lemon juice

2 garlic cloves, minced

1 tsp kosher salt

1/2 tsp black pepper

1 tsp paprika

1/2 tsp dried oregano

1/2 tsp ground cumin (optional)

Optional garnish:

Fresh parsley or cilantro

Lemon wedges

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Instructions

1. Marinate the chicken:

In a bowl, combine olive oil, lemon juice, garlic, salt, pepper, paprika, oregano, and cumin.

Coat the chicken evenly with the marinade.

Cover and refrigerate 30 minutes to 2 hours for best flavor.

2. Preheat the grill:

Heat grill or grill pan to medium-high. Lightly oil the grates to prevent sticking.

3. Grill the chicken:

Place chicken on the grill, skin side down if using bone-in.

Grill 6–8 minutes per side for boneless breasts or 8–10 minutes per side for bone-in, until internal temperature reaches 165°F (74°C).

4. Rest the chicken:

Remove from grill and let rest 5 minutes before slicing to retain juices.

5. Garnish and serve:

Sprinkle with fresh parsley or cilantro and serve with lemon wedges.

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Nutritional Information (per serving, approx.)

Calories: 280

Protein: 35g

Fat: 14g

Carbohydrates: 1g

Fiber: 0g

Sodium: 550mg

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Dietary Adaptations

Pareve: Use pareve oil-based marinade (already dairy-free).

Low Sodium: Reduce salt to 1/2 tsp.

Gluten-Free: Naturally gluten-free; ensure all spices are certified gluten-free.

Spicy Version: Add 1/4 tsp cayenne pepper to marinade.

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Tips & Troubleshooting

Prevent sticking: Oil the grill grates or brush chicken with a little oil before grilling.

Even cooking: Pound boneless breasts to even thickness for uniform grilling.

Juicy chicken: Don’t overcook; use a meat thermometer.

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Serving Suggestions

Serve with grilled vegetables, roasted potatoes, or a fresh Israeli salad.

Can be sliced for sandwiches, wraps, or atop a grain bowl.

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Notes

Leftover grilled chicken can be refrigerated up to 3 days; reheat gently in oven or microwave.

For extra flavor, reserve some marinade (before adding raw chicken) to brush on while grilling.

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