Lemon-Garlic Grilled Chicken Breasts
Lemon-Garlic Grilled Chicken Breasts
Ingredients
For the Marinade
- 1 lemon, juiced and zested
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each, pounded to 3/4-inch thickness
For Serving (Optional)
- 4 lemon wedges
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
In a medium bowl, whisk together the lemon juice, lemon zest, minced garlic, olive oil, chopped parsley, dried oregano, salt, and black pepper to create the marinade.
⏱️ 5 min
- 2
Place the pounded chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours, for best flavor. If marinating longer than 1 hour, turn the chicken occasionally.
⏱️ 5 min
- 3
Preheat your grill to medium-high heat (about 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 10 min•🌡️ 425
- 4
Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade.
⏱️ 2 min
- 5
Place the chicken breasts on the preheated grill. Grill for 5-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through with nice grill marks.
⏱️ 14 min•🌡️ 425
- 6
Transfer the grilled chicken to a clean plate and tent loosely with foil. Let rest for 5 minutes before serving to allow the juices to redistribute.
⏱️ 5 min
- 7
Garnish with fresh chopped parsley and serve immediately with lemon wedges, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon-Garlic Grilled Chicken Breasts
For the Marinade
- 1 lemon, juiced and zested
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each, pounded to 3/4-inch thickness
For Serving (Optional)
- 4 lemon wedges
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
In a medium bowl, whisk together the lemon juice, lemon zest, minced garlic, olive oil, chopped parsley, dried oregano, salt, and black pepper to create the marinade.
⏱️ 5 min - 2
Place the pounded chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours, for best flavor. If marinating longer than 1 hour, turn the chicken occasionally.
⏱️ 5 min - 3
Preheat your grill to medium-high heat (about 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 10 min•🌡️ 425 - 4
Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade.
⏱️ 2 min - 5
Place the chicken breasts on the preheated grill. Grill for 5-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through with nice grill marks.
⏱️ 14 min•🌡️ 425 - 6
Transfer the grilled chicken to a clean plate and tent loosely with foil. Let rest for 5 minutes before serving to allow the juices to redistribute.
⏱️ 5 min - 7
Garnish with fresh chopped parsley and serve immediately with lemon wedges, if desired.
⏱️ 1 min