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Grilled Lemon Chicken with Herbs Recipe

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4.1 from 15 reviews

This Grilled Lemon Chicken with Herbs recipe features juicy, flavorful chicken breasts or thighs marinated in fresh herbs, garlic, lemon zest, and olive oil, then grilled to perfection with vibrant grill marks. The dish is finished with a squeeze of grilled lemon juice and a sprinkle of fresh herbs for a bright, summery meal that’s perfect for outdoor dining or a quick weeknight dinner.

Ingredients

Chicken

  • 1 1/2 lbs boneless, skinless chicken breasts (4–5 small-ish breasts) or boneless, skinless chicken thighs (6–8 pieces)

Marinade and Seasoning

  • 2 tablespoons fresh oregano, rosemary, thyme, or sage, finely chopped (or a combination)
  • Zest from one medium lemon (about 2 tablespoons)
  • 1 tablespoon granulated garlic or 4 garlic cloves, finely minced
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon chili flakes (optional; Aleppo or Urfa Biber recommended)
  • 1/4 cup olive oil
  • 1 medium lemon, cut in halves for grilling and juicing
  • Optional: vegetables for grilling such as halved tomatoes

Instructions

  1. Pound: Pound the thickest part of the chicken breasts into a uniform thickness aiming for about 3/4 inch thick. If the breasts are very large, cut them into uniform pieces weighing roughly 5-6 ounces each to ensure even cooking.
  2. Make the marinade: In a small bowl, mix together the fresh herbs, lemon zest, granulated garlic (or minced garlic), kosher salt, cracked pepper, chili flakes (if using), and olive oil. Set aside 2 tablespoons of this marinade for garnishing after grilling.
  3. Marinate the chicken: Place the chicken breasts or thighs in a bowl, baking dish, or large zip-lock bag. Pour the remaining marinade over the chicken and massage it into all sides ensuring each piece is well coated. Cover and marinate in the refrigerator for at least 30 minutes. For best flavor, marinate a few hours, overnight, or even up to a few days.
  4. Preheat the grill: Heat the grill to medium-high. For chicken thighs, ensure even cooking throughout by adjusting the heat as needed and consider indirect grilling for thicker pieces.
  5. Grill the chicken and lemon: Remove chicken pieces from marinade allowing excess oil to drip off before carefully placing them on the grill grates. Place the lemon halves, cut side down, on the grill as well. Optionally, add other vegetables like halved tomatoes to the grill. Close the lid and cook chicken for 5-6 minutes until deep golden grill marks appear. Flip the chicken and grill for another 5-7 minutes. If needed, reduce the heat or move chicken to a cooler section of the grill to avoid burning. Cook until the internal temperature reaches 160°F and the meat is no longer pink, appearing opaque.
  6. Rest: Remove the chicken from the grill and let it rest for 5-10 minutes. Resting allows juices to redistribute for moist and tender results.
  7. Serve: Arrange the grilled chicken on a serving platter. Squeeze the juice from the grilled lemon halves generously over the chicken. Garnish with fresh herbs and drizzle the reserved 2 tablespoons of marinade over the top (do not use marinade that the raw chicken was in). Serve immediately and enjoy your flavorful grilled lemon herb chicken!

Notes

  • You can use either chicken breasts or thighs. Thighs may require slightly different grilling times to ensure they cook through.
  • Marinating for several hours or overnight intensifies the herb and lemon flavors.
  • Do not use the marinade that has been in contact with raw chicken for basting after cooking due to food safety concerns.
  • Adjust chili flakes amount based on your heat preference or omit if desired.
  • Adding vegetables such as halved tomatoes to the grill provides a tasty side and complements the chicken.

Find it online: https://bitezly.com/grilled-lemon-chicken-with-herbs-recipe/