Save to Pinterest Nothing says summer quite like grilled lemon herb chicken. This recipe turns simple boneless chicken breasts into something mouthwatering with a vibrant marinade of lemon juice, garlic, and savory herbs. It is perfect for backyard cookouts or busy weeknights and always disappears fast at the table.
I originally whipped this up for a Sunday BBQ with friends and it quickly became my go to meal for family picnics at the park. The leftovers are just as delicious sliced over salads or in wraps.
Ingredients
- Chicken breasts: Choose plump firm pieces for juiciness. Free range or organic varieties are extra flavorful.
- Olive oil: Gives luscious moisture to the marinade. Cold pressed extra virgin is best for flavor and health benefits.
- Lemons: Freshly juiced for zing and natural tenderizing. Pick heavy lemons with shiny skin for maximum juice.
- Garlic: Brings robust savory depth. Use fresh cloves rather than pre minced for better taste.
- Fresh rosemary: Adds piney woodsy perfume. Mince it finely so every bite sings.
- Salt and pepper: Essential for balance and bringing out all those bright notes. Opt for sea salt and freshly cracked pepper if possible.
Instructions
- Marinate the Chicken:
- Nestle the chicken breasts in a large shallow dish or a zip top bag. Pour olive oil over the top followed by fresh lemon juice, minced garlic, chopped rosemary, salt and pepper. Turn the chicken to coat every surface, then cover and refrigerate for at least an hour or up to overnight. The longer you marinate, the deeper the flavor gets.
- Preheat the Grill:
- Brush the grill grates with a little oil to prevent sticking. Set the grill to medium high and make sure it is nice and hot before adding your chicken. Preheating creates great sear marks and locks in juices.
- Grill the Chicken:
- Lay the marinated chicken breasts on the hot grill. Cook for six to seven minutes on the first side without moving them. This helps to build that gorgeous golden crust. Flip and continue grilling for another six to seven minutes or until the internal temperature reaches 165 degrees Fahrenheit. Let the chicken rest on a cutting board for five minutes so the juices redistribute before slicing.
- Plate and Serve:
- Arrange the chicken on a platter and spoon any leftover grilled lemony marinade over the top. Scatter with extra rosemary if you have it. Serve with sides like grilled veggies or a crisp green salad.
Save to Pinterest My favorite part is the rosemary which fills the kitchen with its fragrance every time I chop it. My kids love squeezing extra lemon on their servings which brings a fun zesty pop to their plates.
Storage Tips
Store any leftover chicken in an airtight container in the refrigerator for up to three days. Only reheat gently to preserve the juicy texture. Sliced cold chicken is also great tossed onto salads or stuffed in pita bread for easy lunches.
Ingredient Substitutions
If you do not have fresh rosemary, swap in thyme or oregano or even a pinch of dried Italian seasoning. Use lime instead of lemon for a different citrus kick. Boneless skinless chicken thighs can be substituted for breasts for even more tenderness.
Serving Suggestions
Pair this chicken with grilled zucchini, roasted potatoes or a chilled pasta salad. Sliced chicken is also fantastic as a filling for wraps or as a topping for grain bowls.
Cultural Notes
Lemon and herb marinades are classic throughout Mediterranean cooking. They have been cherished for centuries for their ability to brighten and tenderize basic proteins. The use of rosemary and garlic gives this chicken a traditional southern European flair.
Seasonal Adaptations
Switch out the herbs each season to match what is freshest. Try grilling over charcoal for deeper smokiness on summer days. Serve it with heirloom tomatoes or sweet peppers straight from the garden.
Success Stories
Friends have texted for this recipe after taking one bite at a backyard potluck. It is always a hit with crowds and has even become a picnic tradition in my family. One reader told me she marinated the chicken overnight and her dinner guests could not stop raving.
Freezer Meal Conversion
To meal prep, freeze raw chicken coated in marinade in a zip top bag. Flatten to remove air, then freeze. Thaw overnight in the fridge and grill as usual for an effortless weeknight dinner. The taste is just as bright and fresh.
Save to Pinterest This chicken is bright, juicy, and sure to become a summertime favorite. Enjoy it hot off the grill every time you need a quick, healthy meal!
Common Recipe Questions
- → What is the best way to ensure the chicken stays juicy on the grill?
Marinate the chicken for at least an hour and avoid overcooking. Use medium-high heat and let the chicken rest after grilling for best results.
- → Can I use dried herbs instead of fresh rosemary?
Yes, you can substitute dried rosemary. Use one-third the amount, as dried herbs are more concentrated in flavor.
- → What sides pair well with this dish?
Grilled vegetables, roasted potatoes, quinoa salad, or a light green salad make great accompaniments to this meal.
- → Is it possible to prepare this with other cuts of chicken?
Thighs, drumsticks, or wings can be used instead of breasts. Adjust the grilling time according to the thickness of the pieces.
- → How long should the chicken marinate for optimal flavor?
For the best flavor, marinate for at least 1 hour. You can marinate up to 8 hours in the refrigerator for deeper taste.
- → What’s the ideal internal temperature for cooked chicken?
Grilled chicken should reach an internal temperature of 165°F (74°C) to ensure it is safely cooked through.