Name: Grilled Lemon Herb Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 pieces Boneless Skinless Chicken Breasts; 0.25 cup Extra Virgin Olive Oil; 0.25 cup Fresh Lemon Juice; 1 tbsp Lemon Zest; 3 cloves Garlic, minced; 1 tbsp Fresh Rosemary, finely chopped; 1 tbsp Fresh Thyme, finely chopped; 1 tsp Kosher Salt; 0.5 tsp Black Pepper

"This Grilled Lemon Herb Chicken is the ultimate summer staple, featuring tender poultry marinated in a vibrant blend of fresh herbs, zesty lemon juice, and aromatic garlic. It is a healthy, protein-packed meal that delivers a burst of Mediterranean sunshine in every bite."

1 Ingredients

Qty	Item
4 pieces 680 g	Boneless Skinless Chicken Breasts
0.25 cup 60 ml	Extra Virgin Olive Oil
0.25 cup 60 ml	Fresh Lemon Juice
1 tbsp 6 g	Lemon Zest
3 cloves 15 g	Garlic, minced
1 tbsp 2 g	Fresh Rosemary, finely chopped
1 tbsp 2 g	Fresh Thyme, finely chopped
1 tsp 6 g	Kosher Salt
0.5 tsp 1 g	Black Pepper

2 Instructions

In a large bowl or heavy-duty resealable plastic bag, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, salt, and pepper to create the marinade.

Add the chicken breasts to the marinade, ensuring each piece is thoroughly coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, though 2 hours is ideal for deeper flavor penetration.

Preheat your outdoor grill or indoor grill pan to medium-high heat (approximately 400°F / 200°C) and lightly oil the grates to prevent sticking.

Remove the chicken from the marinade, allowing any excess liquid to drip off, and discard the leftover marinade. Place the chicken on the hot grill.

Grill the chicken for 6 to 8 minutes per side. Use a meat thermometer to ensure the internal temperature reaches exactly 165°F (74°C).

Transfer the grilled chicken to a clean plate or cutting board. Tent loosely with foil and let the meat rest for 5 minutes before serving to allow the juices to redistribute.

·
For the most tender results, use a meat mallet to pound the chicken breasts to an even 3/4-inch thickness before marinating.
·
Don't exceed a 4-hour marinating time; the high acidity of the lemon juice can begin to 'cook' the chicken and make the texture mushy.
·
Always clean and oil your grill grates before cooking to achieve those perfect, professional-looking char marks.
·
If using dried herbs instead of fresh, reduce the quantity to 1 teaspoon each as dried herbs are more concentrated.

? Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs are an excellent alternative. They are more forgiving and stay very juicy, though they may require an extra 2-3 minutes of grilling time.

How do I know when the chicken is done without a thermometer?

The chicken should feel firm to the touch and the juices should run clear when pierced. However, a digital thermometer is the only way to guarantee safety and perfect juiciness.

Can I make this recipe in a skillet?

Certainly! Use a cast-iron skillet or grill pan over medium-high heat with a tablespoon of oil, and cook for the same amount of time as the grill instructions.

Is this recipe suitable for meal prep?

Absolutely. This chicken stays delicious when cold and is perfect for slicing over salads or adding to wraps for lunches throughout the week.

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