Hairy Bikers Grilled Chicken

Right — let’s talk grilled chicken. Not the dry, bland kind you force down in the name of “eating clean,” but the juicy, golden, actually exciting sort. This Hairy Bikers grilled chicken hits all the right notes: smoky from the grill, sharp with lemon, and garlicky in all the best ways.

I made this last summer on a whim, halfway through mowing the lawn when I suddenly decided I’d rather be cooking (classic). Quick rummage through the fridge, found some chicken breasts and a lemon, and the rest was improv. And listen — the results were mad good. I didn’t even finish the lawn.

The marinade’s got just enough zing to make your tongue dance, and the grill gives that charred, slightly crisp edge you only get from real flames (or a very good grill pan, if you’re indoors). It’s simple food, done proper.

Why You’ll Love It

• No fuss ingredients — stuff you’ve probably already got in the cupboard.
• The marinade actually does something — it’s bright, bold, and full of flavour.
• Pounding the chicken keeps it juicy and helps it cook evenly (a game-changer).
• Quick cooking time, perfect for weeknights or lazy BBQs.
• Makes great leftovers for salads, wraps, or sandwiches.
• Just really flipping tasty — like, eat-off-the-board-before-it-hits-the-plate tasty.

Ingredients

• ¼ cup olive oil
• ¼ cup fresh lemon juice
• 3 cloves garlic, minced
• 1 tsp dried oregano
• ¼ tsp chili powder
• ½ tsp salt
• ½ tsp black pepper
• 4 boneless, skinless chicken breasts (about 2 pounds)

How to Make It

Whisk up your marinade:

Grab a small bowl and whisk together the olive oil, lemon juice, garlic, oregano, chili powder, salt, and pepper. It should smell zingy and herby — that’s your chicken’s new best mate.

Bash your chicken flat:

Place the chicken breasts in a zip-top bag and use a rolling pin or meat mallet to gently pound them to about ½ inch thick. Not paper-thin, just even. (It also helps get out any lingering frustration.)

Get marinating:

Pour the marinade into the bag, seal it, and massage it around a bit. Pop the whole bag in a dish (just in case of leaks) and refrigerate for 1–2 hours. Flip it once if you remember. Don’t leave it too long or the lemon will start “cooking” the chicken.

Preheat like you mean it:

Heat your grill to medium-high — around 375–450°F (or a grill pan on the hob if it’s raining, which it probably is). Oil the grates well so your chicken doesn’t stick and cry out for help.

Sear then shift:

Place the chicken on the hot part of the grill for 2–3 minutes per side to get those lovely grill marks. Then scoot it to a cooler spot to finish cooking gently — another 3–5 minutes should do it.

Let it rest (yes, really):

Once off the heat, let the chicken rest for about 5 minutes. It helps the juices settle so your first bite isn’t a dry disappointment.

Common Mistakes and How to Dodge Them

Why’s my chicken dry?
It either overcooked or you skipped the resting step. Use a thermometer if you’re unsure — 165°F is the sweet spot.

Chicken stuck to the grill!
Your grates probably weren’t hot or oiled enough. Next time, let the grill preheat properly and oil both the grates and the chicken.

Too lemony/sharp?
Did you marinate too long? Acid starts “cooking” the chicken if left too long. Stick to 1–2 hours max.

Uneven cooking?
That’s why we pound it out first — even thickness means even cooking. Otherwise you get dry ends and raw middles (no thanks).

Storage and Reheating

Fridge:
Store any leftovers in an airtight container for up to 4 days. Sliced up cold in a wrap is chef’s kiss.

Freezer:
Wrap tightly in foil or freezer bags, and freeze for up to 3 months. Defrost overnight in the fridge.

Reheating — Oven:
Wrap in foil, bake at 350°F for 15–20 mins. Keeps it moist.

Reheating — Microwave:
Place on a plate with a damp paper towel over top. Microwave in short bursts — about 5–7 minutes total depending on the slice.

Frequently Asked Questions

Can I marinate overnight?
Nope, too long. The lemon juice will mess with the texture — keep it to 1–2 hours.

Can I use thighs instead of breasts?
Absolutely. Thighs are more forgiving and packed with flavour — just adjust grill time a little.

Can I cook this indoors?
Totally. Use a grill pan or even a regular skillet. Just get it hot and don’t overcrowd.

What if I don’t have oregano?
Swap for thyme, rosemary, or Italian seasoning. It’s a flexible dish.

Nutrition Facts (Per Serving):

Calories: 413
Fat: 25g
Carbs: 2g
Protein: 42g
Sodium: 958mg
Sugar: 0g

More Hairy Bikers Recipe:

• Hairy Bikers Chicken Ham Leek Pie
• Hairy Bikers Chicken Chasseur
• Hairy Bikers Chicken Casserole Slow Cooker