Grilled Chicken Breast with Paprika & Lemon
Cook along on the interactive map
Ingredients 🧂🥕
- Chicken Breast Fillet200 g
Instructions 👩🍳
Step-by-step:
- Prepare the chicken breast: Pat the chicken breasts dry and season them evenly. Use the illustrated recipe for the exact quantities, timings and cooking settings.
- Prepare the grill: Set up a hot direct zone and a gentler finishing area.
- Sear the chicken: Grill the chicken breasts over direct heat until well marked and browned on both sides.
- Finish gently: Move to gentler heat and continue cooking until the meat is juicy and cooked through.
- Rest, slice and serve: Let the chicken rest, then slice and serve with the accompaniments shown in the illustrated recipe.
Grilled chicken breast with paprika and a squeeze of lemon
A little paprika, browned edges and lemon squeezed over the warm slices: grilled chicken breast can be wonderfully simple. Put a crisp salad alongside and pass the bread. The trick is to let each fillet leave the grill as soon as it is safely cooked.
A thin coating for mild chicken
Chicken breast fillets get a light coating of oil, salt, pepper and paprika. Mix the seasoning before spreading it over both sides. Lemon comes at the table, where a squeeze lifts the flavor without needing a separate sauce.
Brown both sides, then finish gently
Keep raw chicken refrigerated until preparation and do not rinse it. Pat dry with paper towels and discard them before seasoning. Wash hands and surfaces after handling raw chicken, keep it away from ready-to-eat salad and have clean utensils and a plate ready for the cooked fillets.
Prepare a clean grill with a hot direct zone and a gentler indirect zone. Brown the seasoned fillets on both sides over direct heat, then move them to the gentler area to finish with the lid closed. Watch the thick end: the narrow tip usually cooks faster.
Check each fillet in its thickest part with a food thermometer. It must reach at least 165°F (74°C) before you take it off the grill. Insert from the side on thinner pieces so the sensing area reaches the middle. Rest the cooked chicken briefly on a clean plate, then slice just before serving.
Lemon and a crunchy side
Serve lemon wedges with the chicken. Our Mixed Green Salad adds romaine, cucumber, tomatoes, bell pepper and corn with a tangy yogurt and white-balsamic dressing. Keep the salad beside the warm slices; bread completes the plate.
A little care with the fillets
- Lift and turn without pressing the chicken flat.
- Remove each fillet when ready instead of waiting for the largest.
- Use a sharp knife for clean slices through the browned edges.
Try herbs or smoked paprika
Dried oregano is an optional addition that goes well with lemon. Or choose smoked paprika for a smoky coating. Offer chili sauce separately if you want more heat.
Keep sandwich portions separate
Pack leftover chicken apart from dressed salad and bread. Reheat a portion covered with a little water to limit drying, or use properly chilled cooked slices cold in a freshly assembled sandwich.
Frequently asked questions
Can I judge doneness from grill marks?
No. They show browning at the surface. Check the thick center with a thermometer; fillet thickness and grill heat make fixed cooking times unreliable.
Does the chicken need an overnight marinade?
No. Oil, salt, pepper and paprika are enough for this method. Season ahead only if the chicken stays refrigerated.
How do I store and reheat leftovers?
Refrigerate in shallow containers within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within three to four days. Discard chicken left out longer. Reheat to 165°F (74°C) throughout, checked with a food thermometer.
Best Poultry for BBQ Recipes to Try at Home
Barbecued chicken
Grill a whole chicken with honey, soy sauce, lemon, two balsamic vinegars, and herbs. Learn indirect cooking, a late glaze, and where to check doneness.
Grilled chicken drumsticks
Grill chicken legs with salt, pepper, paprika, and a little oil. Use indirect heat for the meat, a brief direct finish for the skin, and a thermometer to check.
Grilled chicken pineapple skewers
Grill chicken and pineapple with peppers, red onion, and lemon-herb flavor. Find tips for even cooking, a tangy yogurt coating, and fresh sides.