Juicy Lemon Herb Grilled Chicken Breast
A flavorful and healthy recipe perfect for summer grilling, featuring juicy chicken breasts marinated in lemon and fresh herbs.
Equipment
- 1 grill preheated to medium-high heat
- 1 resealable bag
- 1 Meat thermometer
Ingredients
Marinade
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh thyme leaves
- 1 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh parsley
Chicken
- 4 boneless skinless chicken breasts
Instructions
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- In a mixing bowl, combine lemon juice, olive oil, minced garlic, salt, pepper, thyme, rosemary, and parsley. Stir well to combine all ingredients.
- Place the chicken breasts in a resealable plastic bag. Pour the marinade over the chicken. Seal the bag and refrigerate for at least 30 minutes, turning occasionally to ensure even marination.
- Preheat the grill to medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking.
- Remove the chicken from the marinade and place on the hot grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Use a meat thermometer for accuracy.
- Transfer the grilled chicken to a plate and allow it to rest for 5 minutes before slicing. This helps retain the juices.
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- Slice the chicken breasts and serve with your choice of side dishes like a fresh salad or grilled vegetables.
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- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently to retain moisture.
Notes
{{WPRM_NOTES_TIPS}}: For a deeper flavor, allow the chicken to marinate overnight in the refrigerator.
{{WPRM_NOTES_SUBSTITUTIONS}}: If fresh herbs are unavailable, substitute with half the amount of dried herbs.
{{WPRM_NOTES_SERVING}}: Serve with a side of quinoa or a light pasta salad for a complete meal.
{{WPRM_NOTES_STORAGE}}: To reheat, cover with foil and warm in a 300°F oven until heated through.
{{WPRM_NOTES_MAKEAHEAD}}: Chicken can be marinated up to 24 hours in advance to save time on the day of grilling.
{{WPRM_NOTES_SUBSTITUTIONS}}: If fresh herbs are unavailable, substitute with half the amount of dried herbs.
{{WPRM_NOTES_SERVING}}: Serve with a side of quinoa or a light pasta salad for a complete meal.
{{WPRM_NOTES_STORAGE}}: To reheat, cover with foil and warm in a 300°F oven until heated through.
{{WPRM_NOTES_MAKEAHEAD}}: Chicken can be marinated up to 24 hours in advance to save time on the day of grilling.