Grilled Chicken Breasts with Lemon Herb Marinade
Grilled Chicken Breasts with Lemon Herb Marinade
Ingredients
For the Chicken Marinade
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Grilling and Garnish
- 1 lemon, cut into wedges for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 tablespoon olive oil, for brushing grill grates
Instructions
- 1
Prepare the chicken breasts by patting them dry with paper towels. If the chicken breasts are very thick, place them between two pieces of plastic wrap and pound them to an even 3/4-inch thickness using a meat mallet or rolling pin. This ensures even cooking.
⏱️ 5 min
- 2
In a medium bowl, whisk together the 1/4 cup olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper to create the marinade.
⏱️ 2 min
- 3
Add the prepared chicken breasts to the bowl with the marinade, tossing to ensure each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes, or up to 4 hours, to allow the flavors to meld. If marinating longer than 30 minutes, ensure it's refrigerated.
⏱️ 15 min
- 4
Preheat your outdoor grill to medium-high heat (approximately 400-450°F). Once hot, lightly brush the grill grates with the 1 tablespoon of olive oil to prevent sticking.
⏱️ 5 min•🌡️ 425
- 5
Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken breasts directly on the hot grill grates. Cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part of the breast.
⏱️ 14 min•🌡️ 165
- 6
Once cooked, transfer the grilled chicken breasts to a clean cutting board. Tent them loosely with aluminum foil and let them rest for 5 to 10 minutes. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
⏱️ 5 min
- 7
Slice the chicken breasts if desired, or serve them whole. Garnish generously with fresh chopped parsley and serve with fresh lemon wedges for squeezing over the chicken.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Chicken Breasts with Lemon Herb Marinade
Ingredients
For the Chicken Marinade
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Grilling and Garnish
- 1 lemon, cut into wedges for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 tablespoon olive oil, for brushing grill grates
Instructions
- 1
Prepare the chicken breasts by patting them dry with paper towels. If the chicken breasts are very thick, place them between two pieces of plastic wrap and pound them to an even 3/4-inch thickness using a meat mallet or rolling pin. This ensures even cooking.
⏱️ 5 min - 2
In a medium bowl, whisk together the 1/4 cup olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper to create the marinade.
⏱️ 2 min - 3
Add the prepared chicken breasts to the bowl with the marinade, tossing to ensure each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes, or up to 4 hours, to allow the flavors to meld. If marinating longer than 30 minutes, ensure it's refrigerated.
⏱️ 15 min - 4
Preheat your outdoor grill to medium-high heat (approximately 400-450°F). Once hot, lightly brush the grill grates with the 1 tablespoon of olive oil to prevent sticking.
⏱️ 5 min•🌡️ 425 - 5
Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken breasts directly on the hot grill grates. Cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part of the breast.
⏱️ 14 min•🌡️ 165 - 6
Once cooked, transfer the grilled chicken breasts to a clean cutting board. Tent them loosely with aluminum foil and let them rest for 5 to 10 minutes. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
⏱️ 5 min - 7
Slice the chicken breasts if desired, or serve them whole. Garnish generously with fresh chopped parsley and serve with fresh lemon wedges for squeezing over the chicken.
⏱️ 1 min