Description
A bright and flavorful Lemon Herb Grilled Chicken recipe featuring juicy boneless, skinless chicken breasts marinated in a zesty mixture of lemon juice, fresh herbs, garlic, and olive oil, then perfectly grilled to tender, smoky perfection. Ideal for a healthy, satisfying main course perfect for summer barbecues or quick weeknight dinners.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Marinade
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Zest of 1 lemon
Instructions
- Prepare the marinade: In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, thyme, salt, black pepper, and lemon zest until well combined and fragrant.
- Marinate the chicken: Place the chicken breasts into a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2 to 4 hours to enhance flavor and tenderness.
- Preheat the grill: Preheat your grill to medium-high heat to achieve a nice sear and char on the chicken breasts.
- Grill the chicken: Remove the chicken from the marinade, discarding the leftover marinade. Place the chicken on the preheated grill and cook for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken has developed a beautiful charred exterior.
- Rest before serving: Remove the chicken from the grill and let it rest for a few minutes. This allows the juices to redistribute within the meat, ensuring moist and flavorful chicken when served.
Notes
- For maximum flavor, marinate the chicken for at least 2 hours, but no longer than 8 hours to avoid texture changes.
- Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (75°C).
- Fresh herbs can be substituted with 1 teaspoon each of dried rosemary and thyme if fresh are unavailable.
- If you don’t have a grill, this recipe can also be cooked on a stovetop grill pan or baked in the oven at 400°F (200°C) for 20-25 minutes.
- Letting the chicken rest after grilling prevents juices from spilling out when cut, keeping it juicy.
