Garlic Parmesan Grilled Chicken

Garlic Parmesan Grilled Chicken is my go-to recipe for easy but impressive summer dinners. The savory garlic marinade comes together in minutes and infuses the chicken with bright herby flavor while the quick finish of Parmesan makes this dish extra special. Whether you are grilling outdoors or indoors, this recipe shines at any cookout or weeknight dinner.

I first tried this as a last-minute solution when unexpected guests showed up for a barbecue. It was such a hit that my friends still ask for the recipe every summer.

Ingredients

• Olive oil: This creates a flavorful base for the marinade and helps the chicken stay moist. Choose extra virgin for the best taste
• Lemon juice: Brightens up the chicken and balances the richness. Use freshly squeezed for best flavor
• Honey: Adds a touch of sweetness and balances the acid from lemon. If you prefer it less sweet you can skip it
• Garlic cloves: Freshly minced garlic gives powerful savory aroma. Look for firm bulbs with no green sprouts
• Italian seasoning: Mix of classic dried herbs that bring complexity. Check the date on your jar for freshness
• Smoked paprika: Brings a subtle smoky note to boost that grilled flavor. Opt for Spanish smoked paprika if you can
• Salt: Makes all the other flavors pop and helps tenderize the chicken. Use kosher salt for best absorption
• Black pepper: Gives just enough heat and aroma. Freshly cracked always tastes best
• Parmesan cheese: Brings salty nutty notes and helps form the golden exterior. Use real Parmigiano Reggiano if possible or a high quality aged Parmesan
• Boneless skinless chicken breasts or thighs: Breasts are lighter and lean while thighs give you more juicy richness. Always select chicken that looks plump and moist without any odor
• Chopped fresh parsley: Adds color and a bright flavor at the end. Flat leaf parsley has more flavor than curly

Step-by-Step Instructions

Marinate the Chicken:

In a large bowl whisk together olive oil lemon juice honey garlic Italian seasoning smoked paprika salt black pepper and grated Parmesan until well combined. Add the chicken to the bowl making sure every piece is coated. Cover the bowl and refrigerate for at least thirty minutes or up to four hours if you want maximum flavor. Giving the chicken time to marinate is key for juicy results

Preheat the Grill:

Before cooking set your grill to medium high heat. If you are using an outdoor grill oil the grates by rubbing them with a paper towel dipped in oil using tongs. This prevents the chicken from sticking and gives it beautiful grill marks

Grill the Chicken:

Take the chicken out of the marinade letting extra liquid drip back into the bowl so it does not flame up on the grill. Arrange the chicken pieces on the hot grill. Cook for five to seven minutes on the first side until you see good grill marks. Flip the chicken and cook another five to seven minutes on the other side. You know it is done when the internal temperature reaches one hundred sixty five degrees Fahrenheit and the juices run clear

Finish with Cheese:

In the last one or two minutes of grilling sprinkle more Parmesan cheese over each piece of chicken. Close the grill lid for a moment to let the cheese melt slightly into the chicken

Serve:

Transfer the cooked chicken to a plate and let it rest for five minutes before slicing or serving. Scatter chopped fresh parsley and more Parmesan over the top for a burst of color and flavor

Pin it

My favorite ingredient here is the smoked paprika because it gives that campfire hit even when I am stuck using a grill pan inside. Watching my family gather around the table for this dish reminds me of the easygoing summers we spent grilling in the backyard together. Even the pickiest eaters do not leave leftovers behind

Storage Tips

Store any leftover grilled chicken in an airtight container in the refrigerator for up to three days. To reheat slice the chicken first and warm it gently in a skillet or in the microwave covered with a damp paper towel to keep it moist. You can also freeze cooked pieces for up to two months which makes it a great option for future busy nights

Ingredient Substitutions

If you do not have smoked paprika regular sweet paprika works in a pinch though you will miss the smoky undertone. You can swap Italian seasoning for a mix of dried basil thyme and oregano. If parsley is hard to find try fresh basil for garnish. Thighs and breasts are both great but you can also use turkey cutlets for a leaner alternative

Serving Suggestions

Serve Garlic Parmesan Grilled Chicken over a fresh green salad or with grilled summer vegetables. It is perfect sliced up in wraps or layered in a sandwich with fresh tomato and greens. For heartier meals try it alongside pasta tossed with olive oil and lemon or on a grain bowl with farro and roasted veggies

A Little History

Grilled chicken with herby marinades is a tradition in many Mediterranean cuisines but what makes this version American is the generous use of Parmesan and smoky notes. The bright flavors and quick cooking make it popular in backyard cookouts—every family seems to add their twist

Frequently Asked Questions

→ How long should I marinate the chicken?

Let the chicken sit in the marinade for at least 30 minutes, or up to 4 hours for maximum flavor.

→ Can I use chicken thighs instead of breasts?

Yes, thighs make for a juicier result while breasts offer a leaner option. Both work well with this method.

→ What if I don't have a grill?

You can cook the chicken in a skillet on the stovetop or bake at 400°F (200°C) for 20–25 minutes until cooked through.

→ Can I prepare this ahead for meal prep?

Absolutely. The chicken can be marinated in advance, cooked up to two days ahead, and stored in the fridge for quick meals.

→ What sides pair well with this dish?

Grilled vegetables, pasta, or a fresh salad complement the flavors. You can also use it in wraps or sandwiches.