Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
Lemon Herb Grilled Chicken
This lemon herb grilled chicken starts with boneless breasts marinated in olive oil, lemon, garlic, and fresh oregano, parsley, and thyme, then grilled to perfection. It's juicy, tender, and packed with fresh flavor! Perfect for busy weeknights or meal prep any time of year.
Servings: 4
Calories: 388kcal
Equipment
Ingredients
- 1/3 cup olive oil
- 1 lemon juice and zest
- 2 garlic cloves minced
- 1.5 tablespoons fresh chopped oregano
- 1.5 tablespoons fresh chopped parsley
- 1.5 tablespoons fresh thyme
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1.5 pounds boneless skinless chicken breast
- Olive oil spray for grilling
Instructions
- Add the olive oil, lemon zest and juice, garlic, fresh herbs, salt, and pepper to a small bowl. Whisk until combined.1/3 cup olive oil, 1 lemon, 2 garlic cloves, 1.5 tablespoons fresh chopped oregano, 1.5 tablespoons fresh chopped parsley, 1.5 tablespoons fresh thyme, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper
- Place the chicken in a large zip lock bag or shallow dish and pour the marinade over top. Toss or massage to coat the chicken evenly. Cover or seal and refrigerate for 20-30 minutes.1.5 pounds boneless
- Remove the chicken from the refrigerator about 20 minutes before grilling. Preheat the grill to medium-high heat (400-450°F). Clean the grill grates and lightly coat them with oil to prevent sticking.Olive oil spray for grilling
- Remove from the chicken from the marinade, letting any excess drip off. Discard the remaining marinade. Place the chicken on the hot grill and cook for 4-6 minutes on the first side. Flip and cook for another 5-6 minutes, or until the thickest part reaches an internal temperature of 165°F. Cooking time will vary depending on the thickness of the chicken breasts.
- Transfer the chicken to a clean plate or cutting board and let it rest for 5 minutes before slicing and serving.
Notes
- Pound thick or uneven breasts to an even thickness before marinating so they cook at the same rate.
- Doneness: Check the thickest part with an instant-read thermometer. It should read 165°F.
- Too much char: Move the chicken to indirect heat to finish cooking.
- Sticking: Fully preheat the grill, clean and oil the grates, and leave the chicken alone for a few minutes before flipping.
- Grill pan: Heat a cast-iron grill pan over medium-high for about 5 minutes, then lightly oil it. Cook the chicken 5 to 7 minutes per side, until the thickest part reads 165°F. Turn on the vent fan, since it can get smoky.
- Chicken thighs: Boneless, skinless thighs can be swapped in. Grill them 5 to 7 minutes per side, until the thickest part reads at least 165°F.
- Storage: Keep leftovers in the fridge for up to 4 days.
Nutrition
Calories: 388kcal | Carbohydrates: 3g | Protein: 39g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 102mg | Sodium: 239mg | Potassium: 706mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 284IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 3mg
