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Juicy chicken loaded with zesty lemon and lots of herbs then finished with gooey Parmesan and snipped parsley—that’s my favorite way to kick off summer on the grill. Got the grill fired up in your yard or just want to make meals ahead? This dish packs a punch of flavor with basics you'll find in your kitchen.
This one became a regular after I tried it out last-minute for my crew. One forkful had everyone grabbing seconds. Now they beg for it all the time.
Irresistible Ingredients
- Fresh parsley for garnish: brings sparkle and freshness grab a bunch that looks really green
- Boneless skinless chicken breasts or thighs: juicy if you go with thighs but chicken breasts are lean and sturdy
- Grated Parmesan cheese: makes it creamy and tasty buy a wedge and grate it as you need
- Black pepper: freshly ground gives mild heat and better taste
- Salt: boosts all the flavors use sea or kosher salt for best control
- Smoked paprika: adds gentle smoky flavor especially if it’s the Spanish kind
- Italian seasoning: brings herby goodness look for one with plenty of oregano thyme and basil
- Fresh garlic: packs a bold punch mince it yourself—it’s worth it
- Honey: keeps things balanced you can skip for a less sweet bite
- Lemon juice: wakes everything up squeeze a juicy lemon for max flavor
- Olive oil: carries the flavors and keeps it all moist opt for extra virgin if you can
Tasty Simple Steps
- Rest and Top:
- Move chicken to a plate. Loosely cover—let it chill for five minutes. Hit it with fresh parsley and shower with more cheese if you want extra wow.
- Sprinkle the Cheese:
- Near the end of grilling, dust each piece with a good bit of Parmesan. Let it melt and maybe brown a little.
- Time to Grill:
- Lift chicken out, let extra marinade drip away. Lay it on the grill. Give it five to seven minutes each side, tweaking for thickness. Look for clear juices and a center temp of one sixty five.
- Prep the Grill:
- Get your grill hot—medium high. Wipe the grates with an oil-soaked paper towel. This stops sticking and helps those grill marks.
- Marinate:
- Toss those chicken pieces right in. Make sure each is well coated. Seal and chill for at least a half hour or up to four if you want those flavors deep inside.
- Mix Your Marinade:
- In a bowl, combine olive oil, lemon juice, honey, minced garlic, Italian seasoning, smoked paprika, salt, black pepper, and a little Parmesan. Whisk till it looks smooth and glossy.
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Good to Know
The Parmesan totally makes this shine—I always get hit by that nutty smell as it bubbles on those crispy edges. Brings back memories of my dad flipping cheesy chicken and passing them around straight off the grill.
Keeping Leftovers Fresh
Let your cooked chicken cool all the way down before packing. Store in a snug container and pop in the fridge for up to four days. These pieces taste amazing cold, sliced up in salads, sandwiches, or tucked into lunchboxes.
Swap Ideas
No Parmesan? Pecorino Romano or Asiago will do the job. Out of Italian seasoning? Mix in fresh basil or thyme. No lemons? A little apple cider vinegar brings brightness. Chicken thighs will be the juiciest but turkey cutlets add a fun twist.
Serving Ideas
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Try these chicken pieces over a bed of greens, with roasted veggies, or next to fluffy rice. Want more? Go for garlic bread, or toss slices into your go-to pasta. Chopped up in a Caesar is always a hit, too.
Simple Story Behind the Dish
Classic Italian touches—olive oil, garlic, lemon, and amazing aged cheese. They never get old. Grilling makes it a little American summer party. My gang loves hanging out, grill going, cheesy chicken on our plates as the sun sets.
Common Questions
- → How long should I leave the chicken in the marinade?
Try letting the chicken chill in the marinade at least 30 minutes, but longer—like 4 hours—gives it even more punch.
- → Are chicken thighs just as good here, or do I need breasts?
Go for thighs if you want them extra juicy. They work really well and hold in more flavor than breasts.
- → What's an easy way to stop the chicken from sticking to my grill?
Brush a little oil on your grates before starting and make sure the grill is nice and hot first.
- → What if I don’t have a grill? How else can I make it?
No problem! Toss the chicken in a skillet or pop it in a 400°F oven for about 20 to 25 minutes.
- → Got any suggestions for tasty sides?
Try tossing on some grilled veggies, a simple green salad, or even some pasta for a hearty meal.
- → When's the best time to sprinkle the extra Parmesan?
Add a handful right at the end—about two minutes before pulling the chicken off so it starts melting just right.