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Grilled Lemon Chicken with Herbs Recipe

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4.2 from 3 reviews

Enjoy a juicy and flavorful grilled lemon chicken infused with fresh herbs, garlic, and zesty lemon. Perfect for pairing with salads, grilled veggies, or meal prepping for the week.

Ingredients

Chicken

  • 1 1/2 lbs boneless, skinless chicken breasts (4-5 small-ish breasts) or boneless, skinless chicken thighs (6-8 pieces)

Grilled Chicken Marinade

  • 2 tablespoons fresh oregano, rosemary, thyme, or sage, finely chopped (or a combination)
  • Zest from one medium lemon (about 2 tablespoons), plus the lemon for grilling/juicing
  • 1 tablespoon granulated garlic or 4 garlic cloves, finely minced
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon chili flakes (optional, Aleppo or Urfa Biber recommended)
  • 1/4 cup olive oil

Instructions

  1. Prep the chicken: Pound the thickest part of the chicken breasts to an even thickness of about 3/4 inch. If breasts are large, cut into uniform pieces of roughly 5-6 ounces each for even cooking.
  2. Make the marinade: In a small bowl, mix together the fresh herbs, lemon zest, garlic, kosher salt, cracked pepper, chili flakes (if using), and olive oil. Set aside 2 tablespoons of this marinade for garnish later.
  3. Marinate the chicken: Place the chicken and remaining marinade in a bowl, baking dish, or large zip-top bag. Massage to coat all pieces thoroughly. Marinate for at least 30 minutes, but preferably a few hours or up to a few days for the best flavor.
  4. Preheat grill: Heat your grill to medium-high. (For thighs, refer to notes below.)
  5. Grill the chicken: Remove chicken from marinade, letting excess oil drip off. Place chicken on the grill along with lemon halves cut side down and optional veggies like halved tomatoes. Close the grill lid and cook for 5-6 minutes until deep golden grill marks form, then flip. Cook for another 5-7 minutes, reducing heat or moving to a cooler spot if needed, until the thickest part reaches 160°F and the meat is opaque with no pink remaining.
  6. Rest the chicken: Remove chicken from the grill and let it rest for 5-10 minutes to allow juices to redistribute.
  7. Serve: Arrange grilled chicken on a platter, squeeze the grilled lemon over it, garnish with fresh herbs, and spoon the reserved 2 tablespoons of marinade on top (do not use marinade that was in contact with raw chicken).

Notes

  • If using chicken thighs, follow the same marinade process. When grilling, have a spray bottle of water handy for flare-ups and use tongs to place chicken on the grill after letting excess marinade drip off. Grill thighs 5-7 minutes per side until deep grill marks appear, then lower heat and cook low and slow until internal temperature reaches 170°F. Alternatively, finish in a warm oven to avoid drying out.
  • Store grilled chicken refrigerated for up to 4 days for convenient meal prep.
  • For large batches, consider blending marinade ingredients for easy mixing.
  • Raw chicken can be marinated in the refrigerator for up to 3 days or frozen in marinade for meal prep.
  • Avoid using skin-on chicken breasts as the olive oil in the marinade will cause flare-ups and burning on the grill.

Find it online: https://recipesbyliza.com/grilled-lemon-chicken-with-herbs-recipe/