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Lemon Herb Grilled Chicken

Lemon Herb Grilled Chicken
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Lemon Herb Grilled Chicken is a flavorful and juicy dish that combines the brightness of fresh lemon with the aromatic depth of herbs like rosemary, thyme, and parsley. Perfect for summer cookouts or easy weeknight dinners, this recipe teaches you how to marinate, grill, and serve chicken that’s tender, crisp, and bursting with zesty freshness. It’s simple to make, healthy, and guaranteed to impress guests or family alike.

Ingredients

For the Lemon Herb Marinade:

  • ¼ cup olive oil

  • 3 tbsp fresh lemon juice (from about 1½ lemons)

  • 2 cloves garlic, minced

  • 1 tbsp fresh rosemary, chopped

  • 1 tbsp fresh thyme leaves

  • 1 tbsp chopped fresh parsley

  • 1 tsp salt

  • ½ tsp black pepper

  • Optional: ½ tsp chili flakes or 1 tsp Dijon mustard for extra flavor

For the Chicken:

  • 4 boneless, skinless chicken breasts (or thighs, if preferred)

  • Lemon slices, for garnish

  • Fresh herbs, for garnish

Instructions

  1. Prepare the Marinade:
    In a mixing bowl, whisk together olive oil, fresh lemon juice, minced garlic, herbs, salt, and pepper until well combined.

  2. Marinate the Chicken:
    Place chicken in a glass or ceramic dish (avoid metal). Pour the marinade over the chicken, ensuring each piece is coated. Cover and refrigerate for at least 2 hours, or up to 12 hours for deeper flavor.

  3. Preheat the Grill:
    Heat your grill to medium-high (around 400°F / 200°C). Lightly oil the grates to prevent sticking.

  4. Grill the Chicken:
    Remove chicken from the marinade, letting excess drip off. Grill for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Flip only once to retain juices.

  5. Rest the Chicken:
    Transfer grilled chicken to a plate and tent loosely with foil. Let rest for 5–10 minutes before slicing — this helps the juices redistribute and keeps it moist.

  6. Serve:
    Arrange chicken on a platter. Garnish with fresh herbs and lemon slices. Serve warm with your favorite sides.

Notes

  • Fresh lemon juice is always best for marinades — bottled lemon juice tends to be too acidic and dull.

  • Don’t over-marinate; over 24 hours may make the chicken mushy.

  • For crispy skin, pat chicken dry before grilling and brush with oil just before cooking.

  • Use a two-zone grill setup (direct + indirect heat) for even cooking and to avoid burning.

  • Dry brining before marinating adds extra juiciness — sprinkle chicken with salt and refrigerate uncovered for 2–4 hours.

  • Pairs beautifully with grilled vegetables, roasted potatoes, or a fresh herb salad.

Find it online: https://bon-recipe.com/lemon-herb-grilled-chicken/