SaveGrilled Lemon Herb Chicken Breast
Juicy, not dry. Bright lemon, fresh herbs, perfect grill marks. The summer staple done right.
Edited by Brian Kaplan·Last updated April 12, 2026
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
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 breastsThis is the single most important step. Uneven chicken = dry thin parts, raw thick parts.
- 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 pepperDon't marinate longer than 2 hours — the lemon acid will start to break down the texture.
- 3
Preheat grill to medium-high (400-450°F). Clean and oil the grates.
- 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
Rest chicken 5 minutes before slicing. The temp will rise 3-5° while resting. Squeeze extra lemon over the top.
Pairs With
Crisp New Zealand or Loire Valley Sauvignon Blanc
Herbaceous and citrusy — mirrors the lemon herb marinade perfectly
Blue Moon or any Belgian-style witbier
Citrus notes and light body — made for summer grilling
Gin, lemon juice, simple syrup, club soda
Lemon-forward and refreshing, echoes the marinade
Make It Yours
Tap a dietary need to see exactly what to swap.
Reviews (0)
Honest reviews from cooks who actually made this recipe.
No reviews yet
Be the first to review this recipe.
Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
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
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.
