Description
Grilled Lemon Herb Chicken is juicy, flavorful, and easy to make with a simple marinade of fresh lemon, garlic, olive oil, and aromatic herbs. The chicken develops beautifully charred edges while staying tender and moist inside, making it perfect for summer grilling, meal prep, salads, wraps, or a simple weeknight dinner.
Ingredients
Chicken
- 1½ lbs boneless, skinless chicken breasts or thighs
Marinade
- ¼ cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
For Serving
- Lemon wedges, for serving
Instructions
- Prepare the chicken: If using chicken breasts, pound them to an even thickness for more consistent cooking and tender results.
- Make the marinade: In a large bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, thyme, rosemary, paprika, salt, black pepper, and chopped fresh parsley until combined.
- Marinate the chicken: Add the chicken pieces to the marinade and toss well to coat each piece evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to a maximum of 4 hours to avoid the lemon juice from affecting the texture.
- Preheat the grill: Heat your grill to medium-high heat, about 400 to 425°F, ensuring it’s hot before adding the chicken.
- Grill the chicken: Remove the chicken from the marinade and allow any excess to drip off. Place the chicken on the hot grill grates and cook for 5–7 minutes per side, depending on thickness, until the meat is nicely charred and the internal temperature reaches 165°F for safe consumption.
- Rest the chicken: Transfer the grilled chicken to a plate and let it rest for 5 minutes; this helps retain moisture and ensures a juicier bite.
- Serve: Garnish with additional fresh parsley and lemon wedges. Serve alongside grilled vegetables, rice, salad, or use in wraps and sandwiches.
Notes
- Chicken thighs tend to be especially juicy and forgiving on the grill compared to breasts.
- Do not marinate the chicken in lemon juice for longer than 4 hours as the acid can start to break down the meat excessively, affecting texture.
- Add a pinch of red pepper flakes to the marinade if you prefer a spicy kick.
- This chicken pairs wonderfully with grilled vegetables, Greek salad, rice, potatoes, or pita bread.
- Leftover grilled chicken is excellent in sandwiches, wraps, salads, and grain bowls for quick meals.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course, Dinner, Grilling, Summer Recipes
- Method: Grilling
- Cuisine: Mediterranean, American
