There’s something magical about the combination of smoky grilled chicken, rich paprika butter, and a punch of garlic. This Garlicky Grilled Chicken with Paprika Butter is juicy, flavorful, and ridiculously easy to make. Whether you’re firing up the grill for a summer barbecue or cooking indoors on a grill pan, this dish will bring bold, mouthwatering flavors to the table.
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Picture this: golden-brown, perfectly grilled chicken infused with smoky, garlicky goodness, finished with a luxurious, melty paprika butter that seeps into every bite. Sounds amazing, right? Trust me, once you try it, you’ll want to make it again and again!
Why You’ll Love Garlicky Grilled Chicken with Paprika Butter
Versatile
Perfect for a quick weeknight meal or a weekend cookout. Serve it alongside roasted veggies, over a fresh salad, or even sliced in a sandwich.
Budget-Friendly
Uses simple, everyday ingredients, making it an affordable yet delicious dish.
Quick and Easy
Minimal prep, simple seasonings, and a fast cook time mean you can have this on the table in no time.
Customizable
Spice it up with chili flakes, add a squeeze of lemon for brightness, or swap chicken breasts for thighs—make it your own!
Crowd-Pleasing
Everyone loves juicy, flavorful grilled chicken, and the paprika butter takes it to the next level.
Ingredients in Garlicky Grilled Chicken with Paprika Butter
For the Chicken:
Chicken Breasts or Thighs: The perfect canvas for smoky, garlicky goodness.
Garlic: Freshly minced for bold, aromatic flavor.
Olive Oil: Helps lock in moisture while grilling.
Smoked Paprika: Adds a deep, smoky flavor that complements the grilled char.
Salt & Pepper: Essential for seasoning.
Lemon Juice: A touch of acidity brightens up the dish.
For the Paprika Butter:
Butter: Melted and infused with garlic and paprika for a rich, silky finish.
Smoked Paprika: Adds warmth and depth.
Garlic Powder: Enhances the garlicky goodness.
Fresh Herbs (Optional): Parsley or thyme for a fresh, vibrant touch.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Garlicky Grilled Chicken with Paprika Butter
Marinate the Chicken
In a bowl, mix olive oil, minced garlic, smoked paprika, salt, pepper, and lemon juice. Coat the chicken evenly and let it marinate for at least 30 minutes (or up to overnight for deeper flavor).
Preheat the Grill
Heat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the Chicken
Place the marinated chicken on the grill and cook for 5-7 minutes per side, depending on thickness. The internal temperature should reach 165°F (75°C) for safe consumption.
Make the Paprika Butter
While the chicken is grilling, melt the butter in a small pan. Stir in smoked paprika, garlic powder, and fresh herbs for a flavorful finishing touch.
Brush and Serve
Once the chicken is off the grill, brush it generously with the warm paprika butter. Let it rest for a couple of minutes, then serve and enjoy!
How to Serve Garlicky Grilled Chicken
- With Roasted Vegetables: A side of grilled zucchini, bell peppers, or asparagus pairs perfectly.
- Over a Salad: Slice and serve over a fresh green salad with a tangy vinaigrette.
- With Rice or Quinoa: A hearty grain side makes this meal more filling.
- In a Wrap or Sandwich: Layer it in a pita or sandwich with fresh veggies and a creamy sauce.
Additional Tips
Marinate for Maximum Flavor
The longer you let the chicken marinate, the more flavorful it becomes. Overnight is best!
Use a Meat Thermometer
This ensures perfectly cooked, juicy chicken without overcooking.
Add a Smoky Twist
For even more depth, try grilling over charcoal or adding a pinch of cayenne for a spicy kick.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave.
Make It Dairy-Free
Swap the butter for a plant-based alternative or a drizzle of olive oil.
FAQ
Q1: Can I use chicken thighs instead of breasts?
A1: Absolutely! Thighs tend to be juicier and more flavorful. Adjust the grilling time accordingly.
Q2: What’s the best way to reheat grilled chicken?
A2: Reheat in a skillet over low heat with a little butter or olive oil to keep it juicy.
Q3: Can I bake this instead of grilling?
A3: Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Q4: How can I make it spicier?
A4: Add cayenne pepper or red pepper flakes to the marinade for an extra kick.
Q5: What’s a good substitute for smoked paprika?
A5: Regular paprika works, but for a smoky touch, try adding a bit of chipotle powder.
Q6: Can I make the paprika butter ahead of time?
A6: Yes! Store it in the fridge and reheat gently before serving.
Q7: How do I get the best grill marks?
A7: Pat the chicken dry before grilling and don’t move it too much while cooking.
Q8: Can I make this dish ahead of time?
A8: Yes! Marinate the chicken overnight for the best flavor, then grill when ready.
Q9: What’s the best way to serve this for a crowd?
A9: Slice the grilled chicken and serve with a platter of sides for a build-your-own meal.
Q10: Can I use this marinade for other proteins?
A10: Absolutely! It works great with shrimp, tofu, or even pork chops.
Final Thoughts
This Garlicky Grilled Chicken with Paprika Butter is simple, bold, and packed with flavor. Whether you’re grilling for a summer cookout or a cozy dinner, this dish will quickly become a go-to favorite. So fire up that grill and get ready to enjoy a juicy, smoky, garlicky masterpiece!
Print
Garlicky Grilled Chicken with Paprika Butter
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilled
- Cuisine: American
Description
This juicy grilled chicken is packed with bold flavors from a garlic-dill marinade and finished with a whipped paprika butter for a rich, smoky finish. Perfect for summer BBQs, meal prep, or an easy weeknight dinner. Serve with grilled vegetables, rice, or a fresh salad for a complete meal!
Ingredients
- 1 1/2 lbs chicken (2 large breasts, 4 skin-on/bone-in thighs, or 6 drumsticks)
- 24 cloves garlic
- 2 tbsp kosher salt
- 4 sprigs fresh dill
- 3/4 cup vegetable oil
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 2 sticks butter, softened
- 1 tbsp smoked paprika
- 1/2 tsp cayenne pepper
- Flaky sea salt (optional, for garnish)
Instructions
-
Marinate the Chicken:
- Add garlic, salt, and dill to a food processor. Pulse until finely minced.
- With the processor running, slowly stream in vegetable and olive oil until emulsified.
- Add lemon juice (reserve the zest). Pour the marinade over the chicken in a large bowl and toss well.
- Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).
- Let chicken sit at room temperature for 30 minutes before grilling.
-
Prepare the Paprika Butter:
- In a food processor, blend softened butter, lemon zest, paprika, and cayenne pepper until smooth.
- Transfer to a small bowl and set aside.
-
Grill the Chicken:
- Heat one side of the grill to high and the other to medium-low.
- Sear chicken over high heat for 1-2 minutes per side until deeply charred.
- Move chicken to medium-low heat, cover the grill, and cook for 15-18 minutes, flipping halfway, until the internal temp reaches 165°F.
- Remove from the grill, cover loosely with foil, and let rest for 5 minutes.
-
Serve:
- Slice the chicken breasts thinly, arrange all pieces on a platter, and serve with paprika butter on the side.
- Garnish with fresh dill and flaky sea salt, if desired.
Notes
- Marinade can be made 1 day in advance for extra flavor.
- Serve with grilled vegetables, roasted potatoes, or a fresh salad.
- Leftovers store well for 3-4 days in the fridge.
Nutrition
- Serving Size: 1 portion
- Calories: 500 kcal
- Sugar: 0g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg