I marinated juicy boneless, skinless chicken breasts or thighs in a savory blend of garlic, Parmesan, herbs, lemon, and olive oil, then grilled them to perfection for a deliciously flavorful and colorful meal.
Why You’ll Love This Recipe
I love how the garlic-Parmesan marinade packs bold flavor while keeping the chicken tender and moist. It’s super versatile—great with salads, pasta, or veggies—and works with breasts, thighs, or tenders. Plus, it’s restaurant-quality with minimal effort.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Garlic, minced
- Grated Parmesan cheese
- Lemon juice
- Italian seasoning
- Salt and pepper
- Optional: fresh parsley or extra Parmesan for garnish
directions
- In a bowl or zip‑top bag, whisk together olive oil, garlic, Parmesan cheese, lemon juice, Italian seasoning, salt, and pepper.
- Add the chicken and coat it evenly. Cover and refrigerate for at least 30 minutes, up to 4 hours.
- Preheat the grill to medium-high heat and oil the grates to prevent sticking.
- Remove chicken from the marinade and grill for 5–7 minutes per side, or until fully cooked and nicely charred.
- Let the chicken rest a few minutes before slicing.
- Garnish with fresh parsley and extra Parmesan, if desired. Serve warm.
Servings and timing
This makes 4 servings.
Prep time: 10 minutes
Marinate time: 30 minutes to 4 hours
Cook time: 12–15 minutes
Total time: 45 minutes to 1 hour (including marinating)
Variations
- Spicy kick: Add red pepper flakes or pinch of cayenne to the marinade.
- Oven option: Bake at 400 °F (200 °C) for 20–25 minutes if not using a grill.
- Herb swap: Substitute rosemary, thyme, or fresh basil for Italian seasoning.
- Crispy finish: Top with garlic-Parmesan panko for extra crunch.
- Cheese twist: Mix mozzarella or Asiago with Parmesan for richer flavor.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. I reheat gently on the stovetop or in the microwave until warmed through. It’s also tasty cold in salads or wraps. You can freeze cooked chicken for up to 2 months—just thaw it in the fridge before reheating.
FAQs
Can I use bone-in chicken?
Yes—I use bone-in pieces, but I adjust cook time; they take longer on the grill.
What’s the best Parmesan to use?
I prefer freshly grated Parmesan for its flavor and texture, but pre-grated works in a pinch.
Can I marinate overnight?
Yes, though I don’t go past 12 hours since the lemon juice’s acid can start breaking down the chicken.
Is this recipe kid-friendly?
Definitely—it's flavorful without being spicy, so it’s great for all ages.
Can I make this without a grill?
Yes! I’ve done it in a grill pan or baked it in the oven—results are just as tasty.
Conclusion
I’m always impressed by how Garlic Parmesan Grilled Chicken delivers big flavor with such ease. It’s versatile, quick to prepare, and perfect for everything from summer cookouts to weeknight dinners. I hope this becomes one of your go-to recipes!
Print
Garlic Parmesan Grilled Chicken
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
Juicy chicken breasts or thighs marinated in a savory blend of garlic, Parmesan, herbs, lemon, and olive oil, then grilled to perfection for a flavorful, versatile meal.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- ¼ cup olive oil
- 3 cloves garlic, minced
- ⅓ cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
- Optional: fresh parsley or extra Parmesan for garnish
Instructions
- In a bowl or zip-top bag, whisk together olive oil, garlic, Parmesan cheese, lemon juice, Italian seasoning, salt, and pepper.
- Add the chicken and coat it evenly. Cover and refrigerate for at least 30 minutes, up to 4 hours.
- Preheat the grill to medium-high heat and oil the grates to prevent sticking.
- Remove chicken from the marinade and grill for 5–7 minutes per side, or until fully cooked and nicely charred.
- Let the chicken rest a few minutes before slicing.
- Garnish with fresh parsley and extra Parmesan, if desired. Serve warm.
Notes
- Marinate for up to 4 hours for best flavor, but not more than 12 hours.
- Substitute with bone-in chicken if desired, adjusting grill time accordingly.
- Bake at 400 °F (200 °C) for 20–25 minutes as an alternative to grilling.
- Add red pepper flakes or cayenne for a spicy kick.
- Use freshly grated Parmesan for the best taste and texture.
Nutrition
- Serving Size: 1 chicken breast or thigh
- Calories: 320
- Sugar: 0g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 95mg
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