Lemon-Herb Grilled Chicken

This summer chicken recipe transforms ordinary poultry into a juicy, aromatic masterpiece that captures the essence of outdoor cooking. With bright citrus notes and fragrant herbs, this dish promises to elevate your weeknight dinners and weekend gatherings alike.

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Course: Main Course

Cuisine: Mediterranean

Keyword: Grilled Chicken, Lemon Herb, Summer Recipe, Healthy Chicken

Prep Time: 15

Cook Time: 15

Marination Time: 4

Total Time: 1

Servings: servings

Calories: 275kcal

Equipment

Grill
Mixing Bowl
Whisk
Meat Thermometer

Ingredients

For the Marinade

4 boneless, skinless chicken breasts about 2 pounds total
1/4 cup extra virgin olive oil substitute: avocado oil for a higher smoke point
3 tablespoons fresh lemon juice approximately 2 medium lemons
2 tablespoons lemon zest
4 garlic cloves minced (substitute: 1 teaspoon garlic powder)
2 tablespoons fresh rosemary finely chopped (substitute: 2 teaspoons dried)
2 tablespoons fresh thyme leaves substitute: 2 teaspoons dried
1 tablespoon fresh oregano substitute: 1 teaspoon dried
1 tablespoon honey substitute: maple syrup for less refined option
1 teaspoon Dijon mustard
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes optional, for heat

For Garnish

lemon slices for garnish
fresh herbs for garnish

Instructions

In a medium bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, chopped herbs, honey, Dijon mustard, salt, pepper, and red pepper flakes if using.
If the chicken breasts are particularly thick, consider butterflying or pounding them to an even thickness of about ¾ inch.
Place chicken in a glass dish or resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Massage the marinade into the chicken if using a bag.
Refrigerate for at least 30 minutes, though 4-8 hours will yield significantly more flavorful results.
Preheat your grill to medium-high heat (approximately 375-425°F). For gas grills, preheat with the lid closed for 10-15 minutes. For charcoal grills, allow coals to burn until they have a light ash coating.
Remove chicken from marinade and let excess drip off. Place chicken on the preheated grill and cook for 5-7 minutes per side until the internal temperature reaches 165°F.
For perfect crosshatch grill marks, rotate the chicken 90 degrees halfway through cooking each side.
Transfer the grilled chicken to a clean plate and tent loosely with foil. Allow to rest for 5 minutes.
Garnish with fresh lemon slices and additional herbs before serving.

Notes

For best results, marinate the chicken for at least 4 hours or overnight. If you don't have a grill, you can use a grill pan, cast-iron skillet, or broil the chicken in the oven. The chicken can be stored in an airtight container in the refrigerator for 3-4 days, making it perfect for meal prep.

Nutrition

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