Grilled Lemon Herb Chicken Breast
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Grilled Lemon Herb Chicken Breast

Juicy, not dry. Bright lemon, fresh herbs, perfect grill marks. The summer staple done right.

Prep 10 minCook 14 minTotal 24 minServes 4Cost $2.50/serving★ 4.8(312)

Servings

Est. total: $10.00 · $2.50/serving

Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.

Ingredients

  • 4 pieces chicken breasts (boneless skinless, 6 oz each)
  • 3 tbsp olive oil
  • 3 tbsp lemon juice (fresh)
  • 1 tbsp lemon zest
  • 3 cloves garlic (minced)
  • 1 tbsp fresh oregano (chopped, or 1 tsp dried)
  • 1 tbsp fresh thyme (chopped, or 1 tsp dried)
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. 1

    Pound chicken breasts to even ¾-inch thickness using a meat mallet or rolling pin between plastic wrap. Even thickness = even cooking.

    4 pieces chicken breasts

    This is the single most important step. Uneven chicken = dry thin parts, raw thick parts.

  2. 2

    Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Pour over chicken in a dish or zip-lock bag. Marinate 30 minutes to 2 hours.

    3 tbsp olive oil3 tbsp lemon juice1 tbsp lemon zest3 cloves garlic1 tbsp fresh oregano1 tbsp fresh thyme1 tsp salt1/2 tsp black pepper

    Don't marinate longer than 2 hours — the lemon acid will start to break down the texture.

  3. 3

    Preheat grill to medium-high (400-450°F). Clean and oil the grates.

  4. 4

    Grill chicken 6-7 minutes per side until internal temperature reaches 165°F. Don't press down on it — you'll squeeze out the juices.

    165°F at the thickest point. Use an instant-read thermometer every time.

  5. 5

    Rest chicken 5 minutes before slicing. The temp will rise 3-5° while resting. Squeeze extra lemon over the top.

Pairs With

🍷Sauvignon Blanc$

Crisp New Zealand or Loire Valley Sauvignon Blanc

Herbaceous and citrusy — mirrors the lemon herb marinade perfectly

🍺Wheat Beer$

Blue Moon or any Belgian-style witbier

Citrus notes and light body — made for summer grilling

🍸Tom Collins$$

Gin, lemon juice, simple syrup, club soda

Lemon-forward and refreshing, echoes the marinade

Nutrition

70

Calories

10

Proteing

1

Carbsg

3

Fatg

Per serving. Estimated values. Not a substitute for professional dietary advice.

Tips

  • •Let chicken come to room temp for 15 minutes before grilling for more even cooking.
  • •Save the marinade that dripped off? Don't baste with it raw — boil it 5 minutes first to kill bacteria, then use as a sauce.

Substitutions

  • chicken breasts → chicken thighs (bone-in will need longer, about 8-9 min per side)
  • fresh herbs → 2 tsp Italian seasoning blend if you don't have fresh
  • lemon → lime for a different citrus profile

Leftovers

Slice and store up to 4 days. Great cold or reheated gently.

Leftover Ideas

Slice over a Greek saladChicken wraps with hummus and veggiesCube and add to pasta with olive oil and sun-dried tomatoes

Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.

Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.

Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.

Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.