Easy Grilled Chicken with Alonso Arbequina: One Dinner, Three Ways

A good family dinner does not need a long ingredient list or a complicated technique. This simple grilled chicken starts with familiar pantry staples and finishes with a drizzle of Alonso Arbequina extra virgin olive oil. The result feels special without making a weeknight harder.

Arbequina is an easy olive oil for home cooks to love. Its approachable character works naturally with chicken, lemon, greens, and bread. Here, we use extra virgin olive oil in two ways: first to help season and cook the chicken, then again off the heat as a finishing drizzle. That final spoonful brings fresh olive aroma and flavor to the plate.

Best of all, this recipe gives you three meals in one. Serve the chicken warm for dinner, toss the leftovers into a salad for lunch, or layer them into a simple sandwich.

Simple Grilled Chicken with an Arbequina Finish

Serves 4
Prep time: 10 minutes, plus optional marinating
Cook time: 12–16 minutes

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 2 tablespoons extra virgin olive oil, plus more for finishing
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1 garlic clove, finely grated or minced
• Zest and juice of 1 lemon
• Alonso Arbequina extra virgin olive oil, for drizzling

Method

1. Season the chicken. Pat the chicken dry. In a bowl, combine 2 tablespoons of olive oil with the salt, pepper, oregano, garlic, lemon zest, and half the lemon juice. Coat the chicken evenly. Cook right away, or cover and refrigerate for up to 4 hours.
2. Heat the grill or pan. Preheat an outdoor grill or a grill pan over medium-high heat. A regular skillet works, too.
3. Cook until done. Grill the chicken for about 5–8 minutes per side, depending on thickness, until browned and the center reaches 165°F. Avoid moving it constantly; giving it time against the hot surface helps build color.
4. Rest and finish. Transfer the chicken to a plate and let it rest for 5 minutes. Slice, add the remaining lemon juice, and finish with a generous drizzle of Alonso Arbequina. Taste and add a pinch of salt if needed.

For a complete dinner, serve the chicken with roasted potatoes, rice, grilled vegetables, or simply good bread and a bowl of dressed greens. Put the bottle of Arbequina on the table so everyone can add another drizzle.

Turn It Into a Chicken Salad

Slice the leftover chicken and place it over romaine, arugula, or whatever greens you have. Add cucumber, tomatoes, red onion, avocado, or olives. There is no need to make a separate complicated dressing.

For each large salad, whisk 1 tablespoon Alonso Arbequina with 1 to 2 teaspoons lemon juice or wine vinegar, a pinch of salt, and black pepper. Toss with the greens, add the chicken, and finish with one last light drizzle of oil. Feta, shaved Parmesan, toasted nuts, or croutons are all welcome but optional.

Turn It Into a Chicken Sandwich

Spread mayonnaise, hummus, or soft goat cheese on toasted bread or a crusty roll. Add sliced chicken, greens, tomato, and a little red onion. Drizzle the chicken with Alonso Arbequina before closing the sandwich. That small finishing step keeps the leftovers lively and brings the flavors back together.

For a warm version, add mozzarella or provolone and toast the assembled sandwich in a skillet until the bread is crisp and the cheese melts.

Why Finish With Extra Virgin Olive Oil?

Cooking with extra virgin olive oil brings flavor into the meal. Finishing with it preserves more of the oil’s fresh aroma and personality. You do not need chef-level technique or a special occasion. A drizzle over hot chicken, vegetables, soup, or bread is one of the simplest ways to make everyday food taste more complete.

This is exactly where Alonso Arbequina fits into a home kitchen: not tucked away for a complicated recipe, but within reach for dinner tonight, tomorrow’s salad, and the sandwich after that.

Shop Alonso Arbequina extra virgin olive oil and make a simple dinner feel finished.