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Grilled Lemon Herb Chicken : Grilled Lemon Herb Chicken Easy Healthy Recipe

Grilled Lemon Herb Chicken

Simple, juicy, and packed with bright lemon and herb flavors. Perfect for busy weeknights and backyard gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts about 6 oz each, pounded to even thickness
Lemon Herb Marinade
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice from about 2 lemons
  • 1 tablespoon lemon zest
  • 2 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Equipment

  • Grill
  • Meat thermometer
  • Mixing bowl
  • Zip-top Bag or Dish
  • Meat Mallet or Rolling Pin

Method
 

  1. Prepare the chicken: If your chicken breasts are thick, pound them to an even thickness (about 3/4 inch) using a meat mallet or rolling pin between two pieces of plastic wrap. This ensures even cooking.
  2. Make the lemon herb marinade: In a medium bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, and parsley. Add the salt and black pepper and whisk until everything is well combined.
  3. Marinate the chicken: Place the pounded chicken breasts in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes. For best results, marinate for 2 to 4 hours.
  4. Preheat the grill: About 15 minutes before you’re ready to cook, preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean the grates with a grill brush.
  5. Grill the chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the hot grill. Grill for about 5 to 7 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Resist the urge to move the chicken around too much to achieve those beautiful grill marks.
  6. Check for doneness: The most accurate way to know if your chicken is cooked is to use a meat thermometer. Insert into the thickest part of the chicken; it should read 165°F (74°C). Alternatively, cut into the thickest part—juices should run clear and the meat should be opaque all the way through.
  7. Rest the chicken: Transfer the cooked chicken to a clean cutting board or plate. Tent loosely with foil and let it rest for at least 5 to 10 minutes before slicing. This allows the juices to redistribute, ensuring juicy and tender meat.

Nutrition

Calories: 280kcalCarbohydrates: 3gProtein: 35gFat: 15gSaturated Fat: 2gCholesterol: 95mgSodium: 180mgPotassium: 360mgFiber: 1gSugar: 1gVitamin A: 250IUVitamin C: 12mgCalcium: 20mgIron: 1.4mg

Notes

For a more Mediterranean twist, try adding 1 tablespoon of dried oregano to the marinade for Greek grilled lemon herb chicken. You can also make a skillet grilled lemon herb chicken on the stovetop if a grill isn't available.
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