Lemon Herb Grilled Chicken Breast
Lemon Herb Grilled Chicken Breast
Ingredients
For the Marinade
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice, from 1 to 2 lemons
- 2 garlic, cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, about 4 breasts, pounded to 3/4-inch thickness
- 1 teaspoon olive oil, for grilling, as needed
Instructions
- 1
In a medium bowl, whisk together the olive oil, fresh lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, kosher salt, and black pepper to create the marinade.
⏱️ 5 min
- 2
Place the pounded chicken breasts in a large, shallow dish or a resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 2 hours. Do not marinate for longer than 2 hours as the lemon juice can start to 'cook' the chicken.
⏱️ 10 min
- 3
Preheat your grill to medium-high heat (about 400°F to 450°F). Lightly oil the grill grates with 1 teaspoon of olive oil to prevent sticking.
⏱️ 10 min•🌡️ 425
- 4
Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade.
⏱️ 1 min
- 5
Place the chicken breasts on the preheated grill. Grill for 5 to 7 minutes per side, or until the internal temperature reaches 165°F when measured with a meat thermometer. The cooking time may vary based on the thickness of your chicken and the heat of your grill.
⏱️ 14 min•🌡️ 165
- 6
Once cooked, transfer the grilled chicken breasts to a clean cutting board. Tent loosely with aluminum foil and let rest for 5 minutes before slicing or serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Grilled Chicken Breast
Ingredients
For the Marinade
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice, from 1 to 2 lemons
- 2 garlic, cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, about 4 breasts, pounded to 3/4-inch thickness
- 1 teaspoon olive oil, for grilling, as needed
Instructions
- 1
In a medium bowl, whisk together the olive oil, fresh lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, kosher salt, and black pepper to create the marinade.
⏱️ 5 min - 2
Place the pounded chicken breasts in a large, shallow dish or a resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 2 hours. Do not marinate for longer than 2 hours as the lemon juice can start to 'cook' the chicken.
⏱️ 10 min - 3
Preheat your grill to medium-high heat (about 400°F to 450°F). Lightly oil the grill grates with 1 teaspoon of olive oil to prevent sticking.
⏱️ 10 min•🌡️ 425 - 4
Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade.
⏱️ 1 min - 5
Place the chicken breasts on the preheated grill. Grill for 5 to 7 minutes per side, or until the internal temperature reaches 165°F when measured with a meat thermometer. The cooking time may vary based on the thickness of your chicken and the heat of your grill.
⏱️ 14 min•🌡️ 165 - 6
Once cooked, transfer the grilled chicken breasts to a clean cutting board. Tent loosely with aluminum foil and let rest for 5 minutes before slicing or serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
⏱️ 5 min