Grilled Lemon-Herbed Chicken
When Lemon Chicken Becomes a Production
Lemon-herb chicken is not exactly breaking culinary news. We have all made some version of it, and there are a thousand recipes online that look suspiciously like the one before them. It is good, dependable and—if we are being fair—a little predictable. Johnny B has never been especially excited about it.
But give the man a new grilling tool, an instant-read thermometer and a pair of gloves large enough to suggest he is welding a skyscraper, and suddenly lemon chicken becomes a production. There is equipment to arrange, temperatures to monitor and a grill that apparently requires his complete attention.
The result is juicy, deeply seasoned chicken with plenty of lemon, garlic and herbs—and a dinner Johnny B is considerably more interested in now that it involves protective gear.
Want the recipe? No judgment—jump straight there:
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Why You’ll Love It
The lemon, garlic and fresh herbs give the chicken plenty of bright, savory flavor.
A few hours in the marinade helps keep the chicken juicy on the grill.
Most of the preparation happens ahead of time, leaving only the grilling before dinner.
The recipe is simple, even if the person at the grill chooses to turn it into a major production.
Prep time: 15 minutes | Marinate time: 1–2 hours | Cook time: 10–14 minutes | Rest time: 5 minutes | Total time: About 1½–2½ hours | Serves: 6 | Course: Main Dish
Ingredients
2 pounds boneless, skinless chicken breasts, pounded to an even thickness
6 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
3 garlic cloves, minced
1 tablespoon finely chopped fresh rosemary
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Lemon wedges and fresh herbs, for serving
How to Make It
Whisk together the olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt and pepper.
Place the chicken in a shallow dish or resealable bag. Pour the marinade over the chicken and turn to coat. Refrigerate for 1–2 hours.
Preheat the grill to medium-high heat, about 400–425°F. Clean and lightly oil the grates.
Remove the chicken from the marinade and let the excess drip off. Discard the remaining marinade.
Grill the chicken for 5–7 minutes per side, depending on thickness, until the center reaches 165°F.
Transfer the chicken to a platter and let it rest for 5 minutes before serving.
Garnish with lemon wedges and a casual scattering of fresh herbs.
Pro Tips & Notes
Pound the chicken breasts to an even thickness so they cook at the same rate.
Marinate the chicken for 1–2 hours. The lemon juice adds flavor quickly, but leaving it too long can affect the texture.
Let the excess marinade drip off before grilling. Too much oil on the grates creates flare-ups.
Check the thickest part of the chicken with an instant-read thermometer. It is ready when the center reaches 165°F.
Let the chicken rest for 5 minutes before slicing so the juices stay in the chicken instead of decorating the platter.
Welding gloves are optional. According to Johnny B, they may improve overall grilling performance.
What to Serve with It
Serve the grilled chicken with Linda’s Watermelon Salad and grilled corn with lemon-garlic butter. The cool, crisp salad balances the smoky chicken, while the corn can share the grill and Johnny B’s full attention.
Add a pitcher of Little Italy Spritz, and dinner is handled.
This post may contain affiliate links, which means I may earn a small commission at no additional cost to you.
A Few Helpful Extras
You do not need much equipment to grill chicken, but the right tools make the production run more smoothly—particularly when the grill master takes his responsibilities very seriously.
Instant-read meat thermometer →
Heat-resistant grilling gloves →
Want a Printable Version?
Prefer the printable version? Here you go.
Download the Printable Recipe →
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