Grilled Lemon Herb Chicken
Juicy, golden chicken breasts marinated in a bright blend of fresh lemon juice, lemon zest, garlic, and garden herbs, then grilled over high heat for beautiful char marks and bold, crowd-pleasing flavor.
Equipment
- Outdoor grill or stovetop grill pan - Gas, charcoal, or cast iron grill pan all work
- Instant-read meat thermometer - For checking internal temperature of 165°F / 74°C
- Zip-lock bags or airtight container - For marinating the chicken
- Tongs - For flipping chicken without piercing the meat
- Cutting board - Dedicated to raw chicken
- Sharp chef's knife - For trimming and slicing the chicken
- Meat mallet or rolling pin - For pounding chicken to an even thickness
- Mixing bowl - Medium-sized, for whisking the marinade
- Whisk or fork - For combining marinade ingredients
- Microplane or zester - For getting fine lemon zest
- Plate or tray - For resting the cooked chicken before slicing
Ingredients
For the Marinade
- 4 boneless skinless chicken breasts - about 6-8 oz / 170-225g each
- 3 tbsp extra virgin olive oil - 45ml
- 3 tbsp fresh lemon juice - 45ml; from about 1-2 lemons
- 1 tsp lemon zest - from about 1 lemon
- 4 garlic cloves - minced
- 1 tbsp fresh rosemary - finely chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp fresh flat-leaf parsley - chopped
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes - optional, for a little heat
For Serving
- lemon wedges - for serving
- fresh parsley - chopped, for garnish
Instructions
- Place each chicken breast inside a zip-lock bag and pound with a meat mallet until an even 3/4-inch (2cm) thickness throughout. Set the pounded breasts aside on a plate.
- In a mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, parsley, oregano, salt, pepper, and red pepper flakes until fully combined.
- Place the chicken in a large zip-lock bag or airtight container, pour the marinade over, seal, and refrigerate for at least 30 minutes and up to 2 hours. Do not exceed 4 hours.
- Preheat your grill to medium-high heat, 400-450°F (200-230°C), for at least 10 minutes, then oil the grates using tongs and a paper towel dipped in vegetable oil.
- Remove the chicken from the marinade, letting excess drip off, then grill smooth-side down for 6-7 minutes without moving, flip, and cook for another 5-7 minutes until the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a clean plate, tent loosely with foil, and rest for 5 minutes before slicing. Garnish with fresh parsley and lemon wedges and serve immediately.
Notes
- Always pound chicken to an even 3/4-inch (2cm) thickness before marinating to ensure it cooks evenly all the way through.
- Do not marinate for longer than 4 hours. The lemon acid will begin to break down the surface proteins, resulting in a mushy texture.
- Use both lemon juice and lemon zest in the marinade. The zest adds concentrated citrus oil flavor that juice alone cannot replicate.
- Fresh herbs give the best flavor. If substituting dried, use one-third of the quantity called for (e.g., 1 tsp dried rosemary instead of 1 tbsp fresh).
- Let the grill fully preheat before adding the chicken. A properly hot grate sears the surface immediately, locking in juices and creating clean grill marks.
- If the chicken sticks when you try to flip it, it is not ready. Properly seared chicken releases from a hot, oiled grate on its own.
- Always verify doneness with an instant-read thermometer at the thickest part of the breast. The target is 165°F (74°C).
- Rest the chicken for 5 minutes after grilling before slicing. Cutting too soon releases the juices onto the cutting board instead of keeping them in the meat.
- No outdoor grill? Cook in a preheated cast iron grill pan over medium-high heat for the same time, or bake at 400°F (200°C) for 20-25 minutes.
- Leftovers keep in an airtight container in the refrigerator for up to 4 days and freeze well for up to 3 months. Reheat in a covered dish at 325°F (160°C) with a splash of broth to keep the chicken moist.
Nutrition
Serving: 1ServingCalories: 290kcalCarbohydrates: 3gProtein: 38gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 520mgPotassium: 480mgFiber: 0.5gSugar: 0.5gVitamin A: 6IUVitamin C: 12mgCalcium: 3mgIron: 8mg
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