Lemon-Herb Grilled Chicken
Lemon-Herb Grilled Chicken
Ingredients
For the Lemon-Herb Marinade
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
Instructions
- 1
In a medium bowl, whisk together the olive oil, fresh lemon juice, minced garlic, chopped parsley, chopped oregano, chopped thyme, Dijon mustard, kosher salt, and black pepper to create the marinade.
⏱️ 5 min
- 2
Place the chicken breasts in a 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 for best flavor. (If marinating longer than 2 hours, reduce the lemon juice slightly to prevent the chicken from becoming too acidic).
⏱️ 5 min
- 3
Preheat your grill to medium-high heat (around 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 425
- 4
Remove the chicken from the marinade, discarding any excess marinade.
⏱️ 1 min
- 5
Place the chicken breasts on the preheated grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 165°F when measured with a meat thermometer.
⏱️ 15 min•🌡️ 165
- 6
Once cooked, remove the chicken from the grill and let it rest on a cutting board for 5 minutes before slicing or serving. This allows the juices to redistribute, keeping the chicken moist.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon-Herb Grilled Chicken
Ingredients
For the Lemon-Herb Marinade
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
Instructions
- 1
In a medium bowl, whisk together the olive oil, fresh lemon juice, minced garlic, chopped parsley, chopped oregano, chopped thyme, Dijon mustard, kosher salt, and black pepper to create the marinade.
⏱️ 5 min - 2
Place the chicken breasts in a 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 for best flavor. (If marinating longer than 2 hours, reduce the lemon juice slightly to prevent the chicken from becoming too acidic).
⏱️ 5 min - 3
Preheat your grill to medium-high heat (around 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 425 - 4
Remove the chicken from the marinade, discarding any excess marinade.
⏱️ 1 min - 5
Place the chicken breasts on the preheated grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 165°F when measured with a meat thermometer.
⏱️ 15 min•🌡️ 165 - 6
Once cooked, remove the chicken from the grill and let it rest on a cutting board for 5 minutes before slicing or serving. This allows the juices to redistribute, keeping the chicken moist.
⏱️ 5 min