Grilled Lemon Herb Chicken
Grilled Lemon Herb Chicken
Ingredients
For the Lemon Herb Marinade
- 1 lemon, juiced and zested
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 3 garlic, cloves, minced
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each, pounded to even thickness
Instructions
- 1
In a medium bowl, whisk together the lemon juice and zest, finely chopped fresh rosemary, finely chopped fresh thyme, minced garlic, olive oil, Dijon mustard, salt, and freshly ground black pepper until well combined.
⏱️ 5 min
- 2
Place the pounded chicken breasts in a large resealable plastic bag or a shallow dish. Pour the prepared marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for best flavor. Do not marinate for more than 4 hours as the lemon juice can start to break down the chicken's texture.
⏱️ 5 min
- 3
Preheat an outdoor grill to medium-high heat. Aim for a temperature range of 400-450°F. Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 425
- 4
Remove chicken from the marinade, discarding any excess marinade. Place the chicken breasts directly on the preheated grill grates. Grill for 5-7 minutes per side, or until the internal temperature reaches 165°F using a meat thermometer and the chicken is cooked through with nice grill marks. Cooking time will vary based on the thickness of your chicken.
⏱️ 10 min•🌡️ 165
- 5
Transfer the grilled chicken to a clean cutting board. Tent loosely with aluminum foil and let rest for 5 minutes before slicing or serving whole. This allows the juices to redistribute, keeping the chicken moist and tender.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Lemon Herb Chicken
Ingredients
For the Lemon Herb Marinade
- 1 lemon, juiced and zested
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 3 garlic, cloves, minced
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each, pounded to even thickness
Instructions
- 1
In a medium bowl, whisk together the lemon juice and zest, finely chopped fresh rosemary, finely chopped fresh thyme, minced garlic, olive oil, Dijon mustard, salt, and freshly ground black pepper until well combined.
⏱️ 5 min - 2
Place the pounded chicken breasts in a large resealable plastic bag or a shallow dish. Pour the prepared marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for best flavor. Do not marinate for more than 4 hours as the lemon juice can start to break down the chicken's texture.
⏱️ 5 min - 3
Preheat an outdoor grill to medium-high heat. Aim for a temperature range of 400-450°F. Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 425 - 4
Remove chicken from the marinade, discarding any excess marinade. Place the chicken breasts directly on the preheated grill grates. Grill for 5-7 minutes per side, or until the internal temperature reaches 165°F using a meat thermometer and the chicken is cooked through with nice grill marks. Cooking time will vary based on the thickness of your chicken.
⏱️ 10 min•🌡️ 165 - 5
Transfer the grilled chicken to a clean cutting board. Tent loosely with aluminum foil and let rest for 5 minutes before slicing or serving whole. This allows the juices to redistribute, keeping the chicken moist and tender.
⏱️ 5 min