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lemon herb grilled chicken breast recipe - Lemon Herb Grilled Chicken Breast served in a white bowl overhead view
Chloe

Lemon Herb Grilled Chicken Breast

lemon herb grilled chicken breast recipe made easy at home. Juicy, tender chicken breasts marinated in a bright lemon herb mixture and grilled to perfection.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 230
Ingredients Method

Ingredients
  

Chicken & Marinade
  • 4 (about 1.5 lbs total) boneless skinless chicken breasts pounded to even thickness
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed lemon juice from about 1 large lemon
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary leaves finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh oregano leaves finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
For Serving
  • 1 lemon halved, for grilling and garnish
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

  1. Place chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until they are about 3/4 inch thick evenly. This ensures even cooking.
  2. In a medium bowl, whisk together olive oil, lemon juice, garlic, rosemary, thyme, oregano, salt, and pepper until well combined.
  3. Place the pounded chicken in a large zip-top bag or shallow dish. Pour the marinade over, seal, and turn to coat. Refrigerate for at least 30 minutes, or up to 2 hours. Avoid over-marinating as the acid can break down the texture.
  4. Preheat a gas or charcoal grill to medium-high heat (about 400-450°F). Clean and oil the grates thoroughly.
  5. Remove chicken from marinade, letting excess drip off. Place on the hot grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F on an instant-read thermometer. Place lemon halves cut-side down on the grill for the last 3 minutes to char.
  6. Transfer chicken to a plate, tent loosely with foil, and let rest for 5 minutes. Slice against the grain and serve with the grilled lemon halves and a sprinkle of parsley.