Name: Lemon Herb Grilled Chicken
Ingredients: Chicken Breasts (Boneless, Skinless): 6-8, approximately 6-8 ounces each. These are the star of the show, providing a lean protein canvas for all the wonderful flavors. Opt for boneless, skinless breasts for faster cooking and easier marinating.; Fresh Lemon Juice: ½ cup. The cornerstone of the marinade, lemon juice adds a vibrant citrusy tang and acidity that tenderizes the chicken and brightens the overall flavor profile. Freshly squeezed juice is always preferred for the best taste.; Olive Oil (Extra Virgin): ¼ cup. Olive oil acts as a carrier for the flavors, helps distribute the marinade evenly, and contributes to the chicken’s moistness and prevents it from sticking to the grill. Extra virgin olive oil offers a richer flavor.; Garlic Cloves: 4-5 cloves, minced. Garlic provides a pungent, savory base note that complements the lemon and herbs beautifully. Mincing ensures the garlic flavor is released throughout the marinade.; Fresh Rosemary: 2 tablespoons, chopped. Rosemary lends a distinct piney, aromatic flavor that is classic with chicken and lemon. Fresh rosemary offers a more pronounced and fragrant taste compared to dried.; Fresh Thyme: 2 tablespoons, chopped. Thyme brings an earthy, slightly minty, and lemony flavor that harmonizes perfectly with the rosemary and lemon, adding depth and complexity to the marinade. Fresh thyme is recommended for its brighter flavor.; Dried Oregano: 1 tablespoon. Oregano adds a slightly peppery and robust Mediterranean note that complements the other herbs and enhances the overall savory character of the chicken. Dried oregano works well here to provide a more concentrated flavor.; Salt: 1 ½ teaspoons. Salt is crucial for seasoning the chicken and enhancing all the other flavors in the marinade. It also helps with moisture retention during grilling.; Black Pepper (Freshly Ground): 1 teaspoon. Freshly ground black pepper adds a pungent spice and enhances the overall flavor profile of the chicken, providing a subtle kick and complexity.

Ingredients

Chicken Breasts (Boneless, Skinless): 6-8, approximately 6-8 ounces each. These are the star of the show, providing a lean protein canvas for all the wonderful flavors. Opt for boneless, skinless breasts for faster cooking and easier marinating.
Fresh Lemon Juice: ½ cup. The cornerstone of the marinade, lemon juice adds a vibrant citrusy tang and acidity that tenderizes the chicken and brightens the overall flavor profile. Freshly squeezed juice is always preferred for the best taste.
Olive Oil (Extra Virgin): ¼ cup. Olive oil acts as a carrier for the flavors, helps distribute the marinade evenly, and contributes to the chicken’s moistness and prevents it from sticking to the grill. Extra virgin olive oil offers a richer flavor.
Garlic Cloves: 4-5 cloves, minced. Garlic provides a pungent, savory base note that complements the lemon and herbs beautifully. Mincing ensures the garlic flavor is released throughout the marinade.
Fresh Rosemary: 2 tablespoons, chopped. Rosemary lends a distinct piney, aromatic flavor that is classic with chicken and lemon. Fresh rosemary offers a more pronounced and fragrant taste compared to dried.
Fresh Thyme: 2 tablespoons, chopped. Thyme brings an earthy, slightly minty, and lemony flavor that harmonizes perfectly with the rosemary and lemon, adding depth and complexity to the marinade. Fresh thyme is recommended for its brighter flavor.
Dried Oregano: 1 tablespoon. Oregano adds a slightly peppery and robust Mediterranean note that complements the other herbs and enhances the overall savory character of the chicken. Dried oregano works well here to provide a more concentrated flavor.
Salt: 1 ½ teaspoons. Salt is crucial for seasoning the chicken and enhancing all the other flavors in the marinade. It also helps with moisture retention during grilling.
Black Pepper (Freshly Ground): 1 teaspoon. Freshly ground black pepper adds a pungent spice and enhances the overall flavor profile of the chicken, providing a subtle kick and complexity.

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Instructions

Prepare the Marinade: In a large bowl or a resealable plastic bag, whisk together the fresh lemon juice, olive oil, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, salt, and freshly ground black pepper. Ensure all ingredients are well combined to create a homogenous and flavorful marinade. The combination of lemon juice, oil, herbs, and spices will work together to tenderize and infuse the chicken with deliciousness.
Marinate the Chicken: Place the chicken breasts into the bowl or bag with the marinade. Make sure each chicken breast is thoroughly coated in the marinade. If using a bowl, turn the chicken breasts several times to ensure even coverage. If using a bag, seal the bag and gently massage the marinade into the chicken. For optimal flavor infusion and tenderization, marinate the chicken in the refrigerator for at least 30 minutes. However, for a more intense flavor and even more tender chicken, marinating for 2-4 hours is highly recommended. Avoid marinating for longer than 4 hours, as the lemon juice can start to break down the chicken protein too much, potentially leading to a slightly mushy texture.
Preheat the Grill: Preheat your grill to medium-high heat. For a gas grill, this usually means setting the burners to medium-high and allowing the grill to heat for about 10-15 minutes until it reaches a temperature of around 375-450°F (190-230°C). For a charcoal grill, light the charcoal and let it burn until it is covered with white ash, indicating it’s at the right temperature. Ensure the grill grates are clean and lightly oiled to prevent the chicken from sticking. A clean and well-oiled grill is essential for achieving beautiful grill marks and preventing frustration when flipping the chicken.
Grill the Chicken: Remove the chicken breasts from the marinade, letting any excess marinade drip off. Place the chicken breasts on the preheated grill. It’s important not to overcrowd the grill; if necessary, grill in batches to ensure even cooking and proper searing. Grill for approximately 6-8 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Use a meat thermometer inserted into the thickest part of the chicken breast to accurately check for doneness. Avoid overcooking, as this can result in dry and tough chicken.
Rest the Chicken: Once the chicken is cooked through, remove it from the grill and place it on a clean plate or cutting board. Tent loosely with aluminum foil and let the chicken rest for 5-10 minutes before slicing or serving. Resting allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful final product. Skipping this step can lead to drier chicken as the juices will run out when you cut into it immediately.
Serve and Enjoy: After resting, the Lemon Herb Grilled Chicken is ready to be served. You can serve it whole, sliced, or shredded, depending on your preference and how you plan to use it. Garnish with fresh lemon wedges and extra fresh herbs, if desired, to enhance the presentation and flavor. This grilled chicken is incredibly versatile and can be enjoyed in countless ways – with side dishes, in salads, sandwiches, wraps, and more.

Nutrition

Serving Size: one normal portion
Calories: 300
Protein: 40 grams