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Grilled Lemon Herb Chicken

Juicy, flavorful grilled chicken with a bright lemon and herb marinade. A reliable weeknight dinner that works on breasts or thighs.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 6 oz each)
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice from about 1 lemon
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lemon sliced into rounds (for serving)

Equipment

  • grill (gas or charcoal)
  • mixing bowl
  • whisk
  • tongs
  • instant-read thermometer
  • measuring cups and spoons
  • shallow dish or zip-top bag

Method
 

  1. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper until combined.
  2. Place chicken breasts in a shallow dish or zip-top bag. Pour marinade over chicken, turning to coat. Seal and refrigerate for at least 30 minutes, or up to 4 hours. Do not exceed 4 hours or the acid will start to break down the meat's texture.
  3. Preheat your grill to medium-high heat, about 400-450°F (204-232°C). Clean and oil the grates.
  4. Remove chicken from marinade, letting excess drip off. Discard remaining marinade.
  5. Place chicken on the grill. Cook for 5-6 minutes per side, without moving, until grill marks form and the chicken releases easily from the grates.
  6. Check internal temperature with an instant-read thermometer inserted into the thickest part. Chicken is safe at 165°F (74°C). For juicier meat, pull it at 160°F (71°C) and let rest; carryover cooking will finish it.
  7. Transfer chicken to a cutting board. Let rest for 5 minutes before slicing or serving. This lets juices redistribute.
  8. Serve with fresh lemon slices on the side.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or microwave. To freeze, wrap cooled chicken tightly and freeze for up to 2 months; thaw in the fridge overnight. For food safety, never leave cooked chicken at room temperature for more than 2 hours. If using chicken thighs, cook to the same internal temperature; they may take slightly longer. Common allergens: none in this recipe, but if serving with sides, check those for allergens. For specific dietary concerns, consult a qualified professional.