Grilled Lemon Herb Chicken – Juicy and Flavorful
Grilled Lemon Herb Chicken combines chicken with lemon, garlic, herbs, and olive oil.Marinate the chicken, then grill until juicy and golden.Serve with grilled lemon, fresh herbs, vegetables, salad, or rice.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or boneless, skinless chicken thighs
For the Grilled Chicken Marinade
- 2 tablespoons fresh oregano rosemary, thyme, or sage, finely chopped
- Zest of 1 medium lemon
- 1 tablespoon granulated garlic or 4 garlic cloves finely minced
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon chili flakes optional
- 1/4 cup olive oil
- 1 zested lemon reserved for grilling and serving
Instructions
- Place the chicken breasts on a sturdy cutting board. Gently pound the thickest portions until the chicken is an even thickness of approximately 3/4 inch. If the breasts are particularly large, cut them into evenly sized portions.
- In a small bowl, combine the chopped fresh herbs, lemon zest, garlic, kosher salt, black pepper, optional chili flakes, and olive oil.
- Before adding the marinade to raw chicken, transfer 2 tablespoons to a clean separate container. Cover and refrigerate this reserved portion for serving.
- Place the chicken in a bowl, shallow dish, or food-safe resealable bag. Pour the remaining marinade over the chicken and turn the pieces until thoroughly coated. Refrigerate for at least 30 minutes or up to overnight.
- Preheat an outdoor grill to medium-high heat. Remove the chicken from the marinade, allowing excess oil to drip away. Discard all marinade that has been in contact with raw chicken.
- Cut the zested lemon in half and place it cut-side down on the grill. Arrange the chicken on the hot grill and close the lid.
- Grill chicken breasts for approximately 5–6 minutes on the first side, or until distinct golden grill marks develop. Flip and cook for another 5–7 minutes, adjusting the heat if necessary.
- Continue cooking until the thickest part reaches 165°F (74°C). Transfer the Grilled Lemon Herb Chicken to a clean platter and rest for 5–10 minutes.
- Squeeze the warm grilled lemon over the chicken. Spoon the clean reserved marinade over the cooked chicken and garnish with additional fresh herbs before serving.
Notes
Chicken thighs can be substituted for chicken breasts. Because thickness varies, use internal temperature rather than cooking time alone to determine when the chicken is ready.
Dried herbs can work when fresh herbs are unavailable. Since dried herbs have a more concentrated flavor, use a smaller quantity.
For a mild family-friendly version, leave out the chili flakes entirely.