Grilled Chicken with Lemon Herb Marinade Made Easy
Bright citrus, fresh herbs, and a quick grill transform basic chicken breasts into juicy, lightly charred grilled chicken that works for weeknight dinners, cookouts, or slicing over salads.
Equipment
- Grill (gas or charcoal) or grill pan
- Medium Bowl
- Whisk
- Meat mallet or rolling pin
- Parchment paper or zip-top bag
- Tongs
- Grill brush
- Instant-read thermometer
Ingredients
- 680 g boneless, skinless chicken breasts about 1 1/2 lb; about 3–4 small or 2 large
- 60 ml extra-virgin olive oil
- 1 large lemon zested and juiced (about 3 tbsp / 45 ml juice)
- 3 cloves garlic minced
- 1 tbsp fresh parsley finely chopped, plus more for serving (optional)
- 1 tbsp fresh thyme leaves finely chopped (or 1 tsp dried thyme)
- 1 tsp dried oregano
- 1 tsp fine sea salt or table salt
- 1/2 tsp freshly ground black pepper
- 1 tsp honey or 1 tsp sugar, or omit
- 1–2 tbsp neutral oil such as canola or grapeseed, for oiling grill grates as needed
- lemon wedges optional, for serving
Instructions
- Flatten the chicken for even cooking. Place the chicken breasts between two sheets of baking parchment or in a large zip-top bag. Use a meat mallet or rolling pin to gently pound the thicker end until each piece is an even 1.5–2 cm / 1/2–3/4 inch thick.
- Mix the lemon herb marinade. In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, parsley, thyme, oregano, salt, pepper, and honey until slightly thick and emulsified.
- Marinate the chicken. Add the chicken to a shallow dish or a zip-top bag. Pour the marinade over and turn to coat. Marinate in the refrigerator for at least 30 minutes and up to 4 hours.
- Bring the chicken closer to room temperature. About 15–20 minutes before grilling, remove the chicken from the refrigerator and let it sit in the marinade.
- Preheat and oil the grill. Heat a gas or charcoal grill to medium-high (about 200–230°C / 400–450°F). Clean the grates, then lightly oil them with a paper towel dipped in neutral oil, using tongs.
- Shake off excess marinade. Remove chicken, letting extra marinade drip back. Gently scrape off large clumps of garlic or herbs so they don’t scorch.
- Grill the first side. Place chicken on the grill and cook with the lid closed for 3–4 minutes without moving, until it releases easily and has clear grill marks.
- Turn and finish grilling. Flip and grill 3–5 minutes more, until an instant-read thermometer reads 72°C / 165°F at the thickest point (or pull at 71–72°C / 160–162°F and let carryover heat finish).
- Rest the chicken. Transfer to a plate or cutting board and tent loosely with foil. Rest 5 minutes to redistribute juices.
- Slice and serve. Slice across the grain or serve whole. Finish with a squeeze of lemon and a sprinkle of chopped parsley, if desired.
Nutrition
Calories: 320kcalCarbohydrates: 3gProtein: 41gFat: 15gSaturated Fat: 2.5gCholesterol: 120mgSodium: 650mgPotassium: 780mgFiber: 0.3gSugar: 2gVitamin A: 120IUVitamin C: 18mgCalcium: 30mgIron: 1.5mg
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