Grilled Chicken with Bell Pepper and Garlic Herb Marinade
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is my go to recipe when I want something impressive but don't have much time. Grilled chicken with bell pepper and garlic herb marinade comes together in just 45 minutes from start to finish, making it perfect for weeknight dinners. The aromatic garlic and fresh herbs infuse the chicken with incredible flavor while keeping things simple and budget friendly. Bell peppers are packed with vitamin C, which supports your immune system, and they add a beautiful sweetness when grilled alongside the chicken. Everything comes together on one grill, which means minimal cleanup and maximum delicious results.
Ella x
Ingredients
- 4chicken breast(boneless, skinless, about 6 oz each)
- 3bell peppers(mixed colors, cut into 1-inch strips)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1½ teaspoonsdried oregano
- 1 teaspoondried thyme
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1red onion(sliced into rings)
- 3fresh rosemary sprigs
Detail level
Instructions
- 1
In a small bowl, whisk together olive oil, minced garlic, lemon juice, oregano, thyme, salt, and pepper to create the marinade.
Tip: Make the marinade while you prepare the chicken for more efficient cooking.
- 2
Place chicken breasts in a large zip-lock bag and pour the marinade over them. Seal and refrigerate for at least 15 minutes, or up to 4 hours.
Tip: Longer marinating times develop deeper flavor without drying out the chicken.
- 3
Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
Tip: Clean grates ensure beautiful grill marks on your chicken.
- 4
Remove chicken from marinade and pat dry with paper towels. Reserve the remaining marinade for basting.
Tip: Drying the surface helps create a better crust when grilling.
- 5
Place chicken breasts on the grill and cook for 6-7 minutes without moving them, allowing a golden crust to form.
Tip: Resist the urge to flip early; patience creates those desirable grill marks.
- 6
Flip the chicken, brush with reserved marinade, and cook for another 6-7 minutes until the internal temperature reaches 165°F.
Tip: Use a meat thermometer inserted into the thickest part for accuracy.
- 7
During the last 2 minutes of cooking, place bell pepper strips and red onion slices directly on the grill grates alongside the chicken.
Tip: Grill vegetables in the final minutes so they stay tender-crisp with light char marks.
- 8
Transfer cooked chicken and vegetables to a serving platter, garnish with fresh rosemary sprigs, and let rest for 3-4 minutes before serving.
Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness.
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