“Delicious Grilled chicken cutout” That Breaks the Internet: Juicy, Charred, and Ridiculously Easy
You want a chicken recipe you can brag about? This is it. No gimmicks, no complicated chef-y jargon—just explosive flavor, tender bites, and that smoky char you crave.
The “delicious Grilled chicken cutout” is everything your weeknight dinner needed but didn’t know how to ask for. It cooks fast, looks impressive, and tastes like you hacked a five-star grill joint. And the best part?
You probably have most of the ingredients right now.
What Makes This Recipe Awesome
- Fast flavor payoff: A punchy marinade does the heavy lifting in under an hour, but gets even better overnight.
- Ultra-juicy texture: Butterflied “cutout” thin pieces cook quickly without drying out. Science meets sizzle.
- Charred, smoky edge: High-heat grilling gives crispy bits that make you think, “Yep, that’s restaurant-level.”
- Flexible format: Serve it over salad, in tacos, with rice, or as a meal-prep hero.
- Minimal mess, maximum results: One bowl marinade, one grill, big flavors. Weeknights just got an upgrade.
Ingredients Breakdown
- Chicken: 2 pounds boneless, skinless chicken thighs or breasts, cut into large cutouts (butterflied or pounded to 1/2-inch thick).
Thighs = juicier, breasts = leaner.
- Olive oil: 3 tablespoons, for richness and even browning.
- Lemon juice: 2 tablespoons fresh—acidity tenderizes and brightens.
- Garlic: 4 cloves, minced. Don’t be shy.
- Smoked paprika: 2 teaspoons for color and smoky depth.
- Cumin: 1 teaspoon for warm, earthy flavor.
- Dried oregano: 1 teaspoon for herbiness.
- Honey: 1 tablespoon to balance acidity and help caramelization.
- Soy sauce: 1 tablespoon for umami and seasoning. Sub tamari if gluten-free.
- Kosher salt: 1.5 teaspoons, plus more to finish.
- Black pepper: 1 teaspoon, freshly ground.
- Red pepper flakes: 1/2 teaspoon for a little heat (optional but recommended).
- Fresh herbs to finish: Chopped parsley or cilantro, about 2 tablespoons.
- Lemon wedges: For serving—squeeze right before eating.
The Method – Instructions
- Butterfly or pound the chicken: If using breasts, slice horizontally to create thin “cutouts,” or place between plastic and pound to 1/2-inch.
Thighs can be opened and flattened. Even thickness = even cooking.
- Whisk the marinade: In a large bowl, combine olive oil, lemon juice, garlic, smoked paprika, cumin, oregano, honey, soy sauce, salt, pepper, and red pepper flakes.
- Marinate smart: Add chicken and toss to coat. Rest 30–60 minutes at room temp or up to 24 hours in the fridge.
If chilling, bring back to room temp for 20 minutes before grilling.
- Preheat the grill: Heat to medium-high (450–500°F). Clean grates and oil lightly to prevent sticking. Charcoal fans: bank coals to create a hot zone and a cooler zone.
- Shake off excess: Let extra marinade drip off.
Too much liquid = steaming, not searing.
- Grill like a pro: Place chicken on the hot zone. Cook 4–6 minutes per side, depending on thickness, until internal temp hits 165°F. Look for deep grill marks and slight caramelization.
- Rest and finish: Transfer to a plate, tent loosely with foil, and rest 5 minutes.
Sprinkle with a pinch of salt, herbs, and a squeeze of lemon.
- Serve it up: Slice against the grain for maximum tenderness. Pile onto rice bowls, salads, pita wraps, or serve with grilled veggies.
Keeping It Fresh
- Fridge: Store cooled chicken in an airtight container for up to 4 days. Keep lemon wedges separate so it doesn’t turn mushy.
- Freezer: Freeze cooked slices in a single layer, then bag for up to 2 months.
Thaw overnight in the fridge.
- Reheat without drying: Splash with a teaspoon of water or stock, cover, and warm gently on low heat or in the microwave. Or re-sear quickly in a hot pan for 60 seconds.
- Make-ahead marinade: Mix and refrigerate up to 3 days. Add chicken the day you plan to grill.
Easy win, IMO.
Why This is Good for You
- High-quality protein: Supports muscle repair and keeps you full longer. Great for training days or long meetings
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
