A flavorful and juicy grilled chicken infused with a garlic Parmesan marinade, perfect for summer barbecues or weeknight dinners.

Chicken (4 boneless, skinless breasts or 8 thighs)

Parmesan Cheese (1 cup freshly grated from a block)

Olive Oil (1/3 cup extra virgin)

Greek Yogurt (2 tablespoons plain, full-fat)

Fresh Garlic (6 cloves, minced)

Fresh Lemon Juice (3 tablespoons)

Italian Seasoning (2 teaspoons)

Salt (1 teaspoon kosher)

Black Pepper (1/2 teaspoon freshly ground)

Red Pepper Flakes (1/4 teaspoon, optional)

Fresh Parsley (1/4 cup chopped)

Additional Parmesan Cheese (1/4 cup grated)

Lemon Wedges

Cook Mode Prevent your screen from going dark

In a large bowl, whisk together olive oil, Greek yogurt, minced garlic, lemon juice, Italian seasoning, salt, pepper, and red pepper flakes. Add half of the grated Parmesan cheese and mix until well combined.
Place chicken in the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, ideally 2-4 hours for maximum flavor.
Preheat your grill to medium-high heat (400-425°F). Clean and lightly oil the grates.
Remove chicken from the marinade, allowing excess to drip off. Grill the chicken for 5-7 minutes per side for breasts (6-8 minutes for thighs).
Check the internal temperature to ensure it reaches 165°F (74°C).
Let the chicken rest for 5 minutes, then sprinkle with remaining Parmesan cheese and fresh parsley before serving.

For a spicier version, increase the amount of red pepper flakes or add cayenne pepper.
Use chicken thighs for a juicier option.
Try adding fresh herbs like rosemary, thyme, or basil to the marinade.
If Parmesan is unavailable, Pecorino Romano is a good alternative.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10-15 minutes.