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When summer hits and cravings for something smoky start up, juicy chicken soaked in zesty lemon and herbs then hit with melty cheese and bright parsley always hits the spot. Whether you’re grilling in the yard or whipping up easy lunches, you likely have everything you need in your kitchen for this flavorful meal.
This became a go-to in my house after a last minute cookout with the family. One bite and it was gone, now everyone asks for it all the time.
Delicious Ingredients
- Fresh parsley for topping: brings a blast of green and livens everything up find a perky bunch
- Boneless skinless chicken breasts or thighs: hearty and filling thighs come out extra juicy breasts keep things lighter
- Grated Parmesan cheese: creamy and salty shred your own for best flavor
- Black pepper: adds a little kick grind it fresh if you can
- Salt: boosts every taste try kosher or sea salt to easily control seasoning
- Smoked paprika: sneaks in some smokiness Spanish ones have great punch
- Italian seasoning: classic herby taste stocked with oregano, thyme, basil
- Fresh garlic: gives a bold, spicy flavor chop up a couple cloves yourself
- Honey: smooths out tang and saltiness you can skip it if you want things less sweet
- Lemon juice: pops with tartness squeeze a nice lemon for best zing
- Olive oil: keeps things moist and helps spread all the flavors go for extra virgin
Easy-to-Follow Steps
- Rest and Plate Up:
- Move your chicken to a plate loosely cover and let it hang out for five minutes. Top with parsley and a shower of extra cheese for major flavor points.
- Sprinkle with Parmesan:
- During the last couple minutes on the grill, throw some more Parmesan onto each piece. Shut the grill and let it ooze and turn golden.
- Grill:
- Take chicken out of the marinade, let the extra drip off, and set on the hot grill. Grill five to seven minutes per side depending on thickness. You want the juices to run clear and it should hit 165 Fahrenheit inside.
- Get the Grill Set:
- Oil the grates with a paper towel dipped in oil, then fire your grill up to medium-high. This stops sticking and means nice grill lines.
- Soak the Chicken:
- Drop your chicken pieces into the bowl, then use tongs to make sure they’re slicked all over. Toss the bowl in the fridge for at least 30 minutes, up to four hours if you’ve got time.
- Whip Up the Marinade:
- Mix olive oil, lemon juice, honey, chopped garlic, Italian herbs, smoked paprika, salt, pepper, and Parmesan until it’s smooth and shiny.
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Handy Info
Nothing beats catching that rich scent of cheese melting over charred chicken. Parmesan just puts the whole dish over the edge. Makes me think of my dad flipping chicken by the grill, handing out bites to whoever wandered past.
Keeping Leftovers Fresh
Once cooled off, stack leftover chicken in a sealed container and pop it in the fridge for four days. Awesome cold in salads, tucked in sandwiches, or tossed into lunchboxes—it holds up great both ways.
Ingredient Swaps
No Parmesan? Swap in Pecorino Romano or Asiago for a similar feel. If you’re low on herbs, some chopped basil or thyme gets the job done too. No lemon? Splash in apple cider vinegar! Chicken thighs stay nice and juicy, but turkey breast works for a fun change.
What to Pair It With
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These cheesy chicken bits go awesome with grilled veggies, a handful of greens, or a mound of fluffy rice. Want something richer? Slice and mix with your favorite pasta or pile on garlic bread. Cut up leftovers? Top a Caesar salad—it’s a win every way.
Story and Tradition
Nothing says Mediterranean like zippy lemon, garlic, olive oil, and punchy cheese. Grilling outdoors makes it feel like a perfect sunset meal, American-style. Every summer, my whole crew hangs out by the grill, sharing bites while the day fades away.
Common Questions
- → How much time should the chicken sit in marinade?
Let the chicken hang out in the marinade for a good half hour, but you can go up to four hours if you want the flavors even stronger.
- → Is it okay to use chicken thighs in place of chicken breasts?
Definitely! Thighs turn out super juicy and honestly might be tastier than the usual chicken breasts.
- → How do I stop the chicken from sticking on the grill?
Give your grill grates a swipe of oil and let the grill get nice and hot before putting the chicken on.
- → Do I need a grill or can I cook this another way?
No grill? No problem. Just cook the chicken in a skillet or pop it in a 400°F oven for about 20 to 25 minutes.
- → What sides go well with this chicken?
Goes great with a bowl of pasta, a fresh salad, or even some grilled veggies if you’re feeling fancy.
- → When's the best moment to throw on extra Parmesan?
Add another shower of Parmesan during the last minute or two on the grill. Let it get melty and a little golden over the top.