Description
A delicious and easy recipe for juicy grilled chicken, marinated in a zesty lemon and herb mixture, perfect for summer barbecues.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh lemon juice (about 2 large lemons)
- 2 tablespoons lemon zest
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes (optional)
- Fresh lemon slices (for garnish)
- Additional fresh herbs (for garnish)
- Coarse sea salt (for garnish)
Instructions
- Begin by pounding the chicken breasts to an even thickness of about ¾ inch.
- In a small bowl, whisk together lemon juice, lemon zest, minced garlic, olive oil, rosemary, thyme, oregano, Dijon mustard, salt, and red pepper flakes.
- Place the pounded chicken breasts in a large resealable bag or shallow dish, pour the marinade over, and refrigerate for at least 30 minutes.
- Preheat your grill to medium-high heat (about 400-425°F) and oil the grates.
- Remove the chicken from the marinade, pat dry, brush with olive oil, and season with salt and pepper.
- Grill the chicken for 6-7 minutes on the first side, then flip and grill for another 5-8 minutes, until the internal temperature reaches 165°F.
- Remove from the grill and let the chicken rest for 5 minutes before slicing.
Notes
Let chicken come to room temperature for 15-20 minutes before grilling for more even cooking. Save some marinade separately for use as a finishing sauce after boiling it for food safety.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 1g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 120mg