Go Back
- 4 boneless, skinless chicken breasts - 1/4 cup extra virgin olive oil - 2 fresh lemons (juice and zest) - 3 cloves garlic, finely minced - 2 teaspoons dried oregano - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme) - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - Fresh parsley, chopped, for garnish - Lemon wedges, for serving The main star here is chicken. It’s a great source of protein and keeps you full. Olive oil adds healthy fats and flavor. Fresh lemons bring a bright taste and vitamin C. Garlic not only adds zest but also boosts your immune health. Herbs like oregano and thyme give the dish depth and aroma. Smoked paprika adds a lovely smoky flavor, making every bite exciting. Fresh herbs taste vibrant and aromatic. They can brighten any dish. I suggest using fresh thyme if you can find it. Dried herbs are more convenient and still pack flavor. If you use dried, just remember to use less. A good rule is to use one-third of the amount. This way, you keep the taste right without overpowering the dish. This recipe is simple and rewarding. First, you make a tasty marinade. Next, you coat the chicken in that marinade. After letting it sit, you grill the chicken to perfection. This method gives you juicy, flavorful chicken every time. To make the marinade, gather the following items: - 1/4 cup extra virgin olive oil - 2 fresh lemons (juice and zest) - 3 cloves garlic, finely minced - 2 teaspoons dried oregano - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme) - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste In a large bowl, add the olive oil, lemon juice, and zest. Then, mix in the minced garlic, oregano, thyme, smoked paprika, salt, and pepper. Use a whisk to blend everything well. This mix will soak into the chicken and make it burst with flavor. Once your chicken has marinaded, it’s time to grill. Here’s how: 1. Preheat your grill to medium-high, aiming for 375°F to 400°F. This heat is best for a tasty char. 2. Take the chicken out of the marinade and let any extra drip off. 3. Place the chicken on the grill. Cook for 6-7 minutes on each side. You want it to reach 165°F inside. Check the thickest part to avoid any pink. 4. After grilling, move the chicken to a plate. Cover it loosely with foil and let it rest for 5-10 minutes. This helps the juices stay in the chicken, making it extra juicy. Now, slice and enjoy! For a beautiful touch, sprinkle fresh parsley on top. Serve with lemon wedges for a zesty kick. If you want more details, check out the Full Recipe for Lemon Herb Grilled Chicken. To get the best taste, marinate your chicken right. I recommend marinating it for at least 30 minutes. If you can, marinate for up to 4 hours. This time lets the flavors soak in deeply. Use a bowl with a lid or cover it with plastic wrap. Make sure the chicken is coated well in the marinade. Flip it halfway through to ensure all sides are flavorful. Grill temperature matters a lot for perfect chicken. Aim for medium-high heat, which is about 375°F to 400°F. This range helps the chicken cook through without drying it out. Grill each side for about 6-7 minutes. Timing may differ based on your grill, so keep an eye on it. Checking if your chicken is done is simple. Use a meat thermometer to check the thickest part. It should read 165°F. If you don’t have a thermometer, cut into the chicken. There should be no pink inside. Once done, let it rest for 5-10 minutes before slicing. This makes it juicy and keeps the flavors locked in. For the complete cooking method, check the Full Recipe link. {{image_4}} You can switch up the flavors in your Lemon Herb Grilled Chicken. Try using different herbs like rosemary or basil. These herbs can bring a unique taste. You can also add a spoonful of honey for a touch of sweetness. For a spicy kick, mix in some red pepper flakes. If you want a different acid, swap lemon for lime. Each change can make the dish new and exciting. You don’t have to grill to enjoy this dish. You can cook it in the oven. Preheat your oven to 400°F. Place the marinated chicken on a baking sheet. Bake for about 20-25 minutes, or until cooked through. You can also use a skillet on the stove. Heat some olive oil over medium heat in the pan. Cook each side for about 6-7 minutes. Both methods keep the chicken juicy and full of flavor. Pair Lemon Herb Grilled Chicken with fresh sides. A garden salad brightens up the meal. Roasted vegetables like zucchini and bell peppers add color. You can also serve it with rice or quinoa for a filling option. For a refreshing touch, add a yogurt sauce or tzatziki on the side. This will bring coolness against the chicken's warm spices. Explore different combinations to find your favorite! To keep leftover grilled chicken fresh, place it in an airtight container. This helps prevent drying. You can store it in the fridge for up to 3 days. Always let the chicken cool to room temperature before sealing it. This way, it stays juicy and tasty. When reheating, the goal is to keep the chicken moist. You can use a microwave, oven, or stovetop. In the microwave, cover the chicken with a damp paper towel. Heat in short bursts of 30 seconds. If using the oven, set it to 350°F. Bake for about 10-15 minutes, covered with foil. This method keeps it from drying out. The stovetop is great too; just add a splash of water and cover the pan. Freezing is a fantastic way to keep grilled chicken longer. Wrap each piece tightly in plastic wrap. Then place them in a freezer-safe bag or container. You can freeze it for up to 3 months. When ready to eat, thaw in the fridge overnight. For quick meals, you can take out pieces and use them in salads or wraps. Just remember to reheat thoroughly! You should marinate chicken for at least 30 minutes. This helps the chicken soak up all the flavors. For the best taste, marinate it for up to 4 hours. Longer marinating times can make the chicken even juicier and more tasty. Yes, you can use bone-in chicken for this recipe. Bone-in chicken adds more flavor and keeps the meat moist. Just remember to adjust the cooking time. Bone-in pieces usually take longer to cook than boneless ones. Lemon Herb Grilled Chicken is a healthy choice. Each serving has about 220 calories. You get around 30 grams of protein. It also has healthy fats from olive oil. The herbs add vitamins and minerals, making it a well-rounded meal. Yes, you can make this recipe in advance. You can marinate the chicken the night before. Just store it in the fridge until you're ready to grill. Grilled chicken also keeps well in the fridge for up to 3 days. Enjoy it in salads or sandwiches! For the complete guide, check the Full Recipe. Lemon Herb Grilled Chicken is a simple and tasty dish. We covered the key ingredients and their benefits. Fresh herbs can add zest, while dried herbs work too. I shared step-by-step instructions for marinating and grilling. Tips helped you master flavors and cooking times. You can customize this dish and choose your cooking method. Storing leftovers is easy and can extend your meals. I hope you feel ready to try this recipe. Enjoy grilling and adding your twist!

Lemon Herb Grilled Chicken

Elevate your dinner with this delicious Lemon Herb Grilled Chicken recipe! Discover how to create juicy, flavorful chicken marinated in a zesty mix of lemons, garlic, and fresh herbs. Perfect for both seasoned chefs and beginners, this recipe is simple and rewarding. Click through to explore the full instructions, tips for juicy results, and serving suggestions that will impress your family and friends. Don’t miss out on creating this tasty meal!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

1/4 cup extra virgin olive oil

2 fresh lemons (juice and zest)

3 cloves garlic, finely minced

2 teaspoons dried oregano

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish

Lemon wedges, for serving

Instructions
 

Prepare the Marinade: In a sizable mixing bowl, combine the olive oil, juice and zest of the lemons, minced garlic, dried oregano, fresh thyme leaves (or dried thyme if you prefer), smoked paprika, along with a generous pinch of salt and pepper. Whisk the mixture thoroughly until well blended.

    Marinate the Chicken: Add the chicken breasts to the bowl of marinade. Use your hands or a spatula to ensure that each piece is evenly coated with the marinade. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the chicken to marinate for at least 30 minutes, or for up to 4 hours if you have the time, to maximize flavor.

      Preheat the Grill: Set your grill to medium-high heat, aiming for a temperature between 375°F and 400°F. This ensures a nicely charred exterior while keeping the chicken juicy inside.

        Grill the Chicken: Remove the chicken breasts from the marinade, letting any excess drip off. Place the chicken directly onto the preheated grill. Grill for approximately 6-7 minutes per side, or until the internal temperature of the chicken reaches 165°F, and no pink remains when cut into the thickest part.

          Rest the Chicken: Once grilled, transfer the chicken breasts to a plate and cover them loosely with aluminum foil. Allow them to rest for 5-10 minutes. This step is crucial as it helps the juices settle, resulting in a more succulent final dish.

            Garnish and Serve: Slice the rested chicken breasts into thick pieces, sprinkle with freshly chopped parsley for a pop of color, and serve with lemon wedges for an extra burst of flavor. The citrus adds brightness that complements the herbs beautifully.

              Prep Time: 10 min | Total Time: 50 min | Servings: 4

                - Presentation Tips: For an appealing presentation, serve the grilled chicken on a rustic wooden cutting board or a colorful serving platter. Pair it with a fresh garden salad and seasonal grilled vegetables for a vibrant and inviting meal. Drizzle any reserved marinade that was heated through over the chicken for an additional layer of flavor!