Lemon Herb Grilled Chicken
Bright lemon, garlic, and fresh herbs make this grilled chicken simple, juicy, and full of flavor.
This versatile grilled chicken starts with a fresh lemon-herb marinade and cooks quickly over medium-high heat. Serve it hot from the grill or slice it for salads, wraps, and grain bowls.
Why You’ll Love This Recipe
- The simple marinade adds fresh flavor without overpowering the chicken.
- Quick, high-heat cooking keeps the chicken juicy.
- Leftovers are useful in salads, sandwiches, wraps, and meal-prep bowls.
The Recipe
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- ⅓ cup olive oil
- Zest and juice of 1 large lemon
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Place the chicken between sheets of parchment and pound to an even ¾-inch thickness.
- Whisk the olive oil, lemon zest and juice, garlic, parsley, oregano, salt, and pepper in a shallow dish.
- Add the chicken, turn to coat, and marinate in the refrigerator for 30 minutes.
- Heat a clean grill to medium-high and lightly oil the grates. Grill the chicken for 5–7 minutes per side, until well marked and the center reaches 165°F.
- Rest the chicken for 5 minutes before slicing so the juices redistribute.
Recipe Notes / Pro Tips
- Do not marinate longer than 2 hours; extended contact with lemon juice can change the chicken’s texture.
- Even thickness is the key to cooking the breasts at the same rate.
- Let the grill preheat fully before adding the chicken to reduce sticking.
Storage & Reheating
Refrigerate in an airtight container for up to 4 days. Reheat gently, covered, or enjoy chilled in salads and wraps.