Grilled Lemon Chicken with Herbs

A delightful dish that combines zesty lemon and fragrant herbs to create succulent, juicy chicken perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mediterranean

Calories: 280

Chicken and Marinade

1.5 lbs boneless, skinless chicken breasts (4-5 small-ish breasts) or boneless, skinless chicken thighs (6-8 pieces) Ensure even thickness for uniform cooking.
2 tablespoons fresh herbs (oregano, rosemary, thyme, or sage), finely chopped Or a combination of herbs.
1 medium lemon, zest only (approximately 2 tablespoons) Save lemon for grilling or juicing.
1 tablespoon granulated garlic or 4 garlic cloves, finely minced
1.25 teaspoons kosher salt
0.5 teaspoon cracked pepper
0.25 teaspoon chili flakes (optional; Aleppo or Urfa Biber recommended) Adds warmth to the dish.
0.25 cup olive oil

Preparation

Ensure the chicken breasts are of uniform thickness. If using thick breasts, slice them to about 3/4 inch thick.

Marination

Mix together marinade ingredients: chopped herbs, lemon zest, granulated garlic, kosher salt, cracked pepper, chili flakes (if using), and olive oil in a small bowl.
Set aside 2 tablespoons of this mixture for garnish.
Place chicken in a bowl or zip lock bag, and pour marinade over. Massage until coated and marinate for at least 30 minutes.

Cooking

Preheat grill to medium-high.
Lift the chicken from marinade, allowing excess to drip off, and place on the grill along with the cut lemon.
Grill chicken for 5-6 minutes until marks appear.
Flip and grill the other side for 5-7 minutes, ensuring the thickest part reaches 160°F.

Serving

Allow grilled chicken to rest for 5-10 minutes before serving.
Squeeze grilled lemon over the chicken and garnish with reserved marinade (not the one used with raw chicken).

Marinate chicken overnight for deeper flavor. Use a thermometer for accurate cooking.