Name: Grilled Garlic Chicken (with Red Pepper Aioli)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 boneless skinless chicken breasts; 2 T fresh-squeezed lemon juice; 1 T garlic puree or minced fresh garlic; 1 tsp dried poultry seasoning; 4 T olive oil; Roasted Red Pepper Aioli Sauce (prepared separately and chilled)

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There’s something deeply satisfying about a simple, well-seasoned chicken breast kissed by the grill and finished with a smoky, creamy sauce. This recipe for Grilled Garlic Chicken (with Red Pepper Aioli) is intentionally straightforward: four boneless, skinless chicken breasts marinated in lemon, garlic, poultry seasoning, and olive oil, then grilled to juicy perfection and served with a vibrant roasted red pepper aioli. It’s weeknight-friendly, crowd-pleasing, and easy to customize with sides you already love.

Why this recipe works

Start with quality chicken breasts and a short but flavorful marinade. The lemon brightens, the garlic anchors the savory profile, and the dried poultry seasoning adds classic herbal notes without fuss. Olive oil helps carry the flavors into the meat and also creates those nicely charred grill marks. The roasted red pepper aioli brings a cool, tangy contrast to the warm, garlicky chicken, lifting each bite with creaminess and a gentle smokiness.

Ingredients

4 boneless, skinless chicken breasts
2 T fresh-squeezed lemon juice
1 T garlic puree (or minced fresh garlic)
1 tsp. dried poultry seasoning
4 T olive oil
Roasted Red Pepper Aioli Sauce

Note: The recipe above lists the full set of components used for the dish. The roasted red pepper aioli is referenced as the sauce to pair with the grilled chicken. You can use a store-bought version or make your own — a homemade aioli will tie everything together beautifully.

Equipment

Mixing bowl or shallow dish for marinating
Whisk or fork
Grill or grill pan
Tongs or spatula
Meat thermometer (optional but helpful)
Small bowl and spoon for the aioli

Prep and timing

Active time: about 20 minutes. Marinating time: 15–30 minutes minimum, up to a few hours if convenient. Grill time: 10–14 minutes total depending on thickness. Total time: around 45 minutes if you marinate briefly, longer if you give the chicken more time to rest in the marinade.

Taste and texture notes

This Grilled Garlic Chicken (with Red Pepper Aioli) delivers a bright, garlicky first impression from the lemon and garlic, followed by herbaceous warmth from the poultry seasoning. The olive oil keeps the meat tender and encourages caramelization. The aioli adds a silky mouthfeel and a sweet-smoky counterpoint, making each forkful balanced and memorable.

Step-by-step instructions

Follow these clear, stepwise directions written to keep the cooking process simple and intuitive. The order follows the original source but the wording has been revised for clarity and ease of use.

Prepare the marinade. In a medium mixing bowl or a shallow dish, combine 2 tablespoons of fresh-squeezed lemon juice, 1 tablespoon garlic puree (or 1 tablespoon minced fresh garlic), 1 teaspoon dried poultry seasoning, and 4 tablespoons olive oil. Whisk or stir until the ingredients are evenly blended and form a cohesive marinade.
Marinate the chicken. Place the 4 boneless, skinless chicken breasts into the bowl or dish and pour the marinade over them. Turn each breast so it is evenly coated on all sides. Cover the bowl or seal the dish and let the chicken marinate for at least 15–30 minutes at room temperature, or up to a few hours in the refrigerator if you have the time. The lemon and garlic will begin to flavor the meat during this period.
Preheat the grill. About 10 minutes before you plan to cook, preheat your grill to medium-high heat. If you’re using a grill pan, heat it over medium-high on the stovetop. Make sure the grates or surface are clean and lightly oiled so the chicken does not stick and so you get attractive grill marks.
Remove excess marinade and season lightly if desired. Take the chicken out of the marinade and let any excess drip off. You can lightly season the breasts with a pinch of salt and pepper at this stage if your taste prefers, but the marinade already provides strong flavor.
Grill the chicken. Place the chicken breasts on the preheated grill. Cook for about 5–7 minutes per side, depending on thickness, flipping once. Use tongs to turn the breasts gently so they hold their juices. You’re aiming for a golden-browned exterior with clear grill marks. If you have a meat thermometer, the internal temperature should reach 165°F (74°C).
Rest the chicken. Transfer the cooked breasts to a plate and let them rest for about 5 minutes. Resting allows the juices to redistribute through the meat, keeping each slice moist and tender when you cut into it.
Plate and finish with aioli. Serve the grilled chicken breasts whole or sliced. Spoon or spread the roasted red pepper aioli alongside or on top of each breast. The aioli’s creaminess and smoky-sweet notes complement the garlicky, lemony chicken.
Optional garnishes and serving ideas. Garnish with a sprinkle of fresh parsley, a wedge of lemon, or a few extra crumbled roasted red peppers. This dish pairs beautifully with a simple green salad, grilled vegetables, rice pilaf, or warm flatbread.

Homemade Roasted Red Pepper Aioli (quick version)

If you’d like to make a homemade roasted red pepper aioli to match the chicken, here’s a straightforward approach that keeps the sauce bright and creamy. Use a jar of roasted red peppers you trust or roast your own over a gas flame or under the broiler until charred, then skin and seed them.

1 cup mayonnaise (or a plant-based mayo if you prefer)
1/2 cup roasted red peppers, finely chopped or blended
1 tsp. lemon juice (optional, to taste)
Pepper to taste

Combine the mayonnaise and roasted red peppers in a small bowl. Add the lemon juice if you want a touch more acidity, then stir until smooth. Taste and adjust seasoning with a crack of black pepper. Refrigerate until ready to serve. The aioli can be made a day ahead to allow flavors to meld.

Notes and variations

Make it spicy: Stir a little harissa, smoked paprika, or hot sauce into the aioli for a kick.
Herb-forward: Add chopped fresh parsley, thyme, or oregano to the marinade for extra green flavor.
Oven method: If you don’t have a grill, roast the marinated chicken at 400°F (200°C) on a rimmed baking sheet for 18–22 minutes, flipping halfway, until the internal temperature reaches 165°F (74°C).
Meal prep: Cooked chicken can be refrigerated for up to 3–4 days. Slice cold for salads or wraps, or gently reheat and serve with freshly made aioli.

Tips for juicy grilled chicken

Start with chicken breasts that are similar thickness so they cook evenly. If needed, gently pound thicker pieces to match the others.
Don’t overcook. Pull the chicken off the heat when it reaches 160–162°F (71–72°C) and let carryover heat finish it to 165°F (74°C) during resting.
Let the chicken rest after grilling; that pause is essential for a juicy result.
Use a light hand with heat. Medium-high grill heat gives you caramelization without drying the interior.

Serving suggestions

There are endless ways to enjoy this Grilled Garlic Chicken (with Red Pepper Aioli). Here are a few simple bowls and plates to inspire your next meal:

Serve sliced chicken over a bed of mixed greens with cherry tomatoes, cucumbers, and a drizzle of extra aioli for a creamy, satisfying salad.
Build a Mediterranean plate with grilled vegetables, couscous or quinoa, lemon wedges, and a dollop of the red pepper aioli.
Make handheld chicken sandwiches using warm flatbread or toasted buns, lettuce, sliced red onion, and a generous smear of aioli.
Pair with roasted potatoes or a simple rice pilaf to round out the meal for a family-style dinner.

Storage and reheating

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3–4 days. The aioli should be kept separate and refrigerated as well. To reheat, warm gently in a low oven (about 300°F / 150°C) until heated through, or reheat slices briefly in a skillet with a splash of olive oil to revive the exterior. Avoid microwaving for long periods, which can dry the meat.

Final thoughts

This Grilled Garlic Chicken (with Red Pepper Aioli) is a great weeknight meal that feels special without requiring complicated steps or exotic ingredients. The lemon and garlic marinade is bright and direct, poultry seasoning gives it a comforting herb profile, and olive oil keeps the chicken tender. Finish everything with the roasted red pepper aioli for richness and a touch of sweetness that contrasts beautifully with the grilled meat. Whether served simply with a green salad or plated alongside grain and veggies for a full dinner, this recipe is built to please.

Enjoy the sizzle, the simple prep, and the reward of juicy, flavorful chicken on your plate. Happy grilling!

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Grilled Garlic Chicken (with Red Pepper Aioli)

Juicy marinated grilled chicken served with a chilled roasted red pepper aioli for bold, savory flavor.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

Ingredients

4 boneless skinless chicken breasts
2 T fresh-squeezed lemon juice
1 T garlic puree or minced fresh garlic
1 tsp dried poultry seasoning
4 T olive oil
Roasted Red Pepper Aioli Sauce prepared separately and chilled

Instructions

Trim visible fat and tendons from the chicken breasts and make small slits down the length of each breast to help the marinade penetrate.
In a bowl, whisk together the lemon juice, garlic puree, dried poultry seasoning, and 4 tablespoons olive oil until combined.
Place the chicken in a large resealable plastic bag or a lidded container in a single layer, pour in the marinade, seal, and turn to coat all pieces.
Refrigerate the chicken to marinate for 6–8 hours, or up to 24 hours if preparing ahead.
While the chicken marinates, prepare the Roasted Red Pepper Aioli Sauce and chill it in the refrigerator.
When ready to cook, remove the chicken from the fridge and let it come to room temperature while you preheat the grill to medium-high.
Oil the grill grates or brush the grill pan with olive oil or use nonstick spray to prevent sticking.
Grill the chicken breasts 4–5 minutes on the first side; optionally rotate once for grill marks.
Flip the chicken and grill 4–5 minutes more on the second side, or until the chicken is firm, lightly browned, and cooked through.
Serve the grilled chicken hot with the chilled Roasted Red Pepper Aioli Sauce spooned over or served alongside.