The Grilled Lemon Chicken I Make Every Week — Fast & Flavorful
- Prep
- 30 min
- Cook
- 15 min
- Total
- 55 min
- Serves
- 5
- Calories
- 242 kcal
- Carbs
- 1.60 g
Ingredients
- 1.5 lbsboneless, skinless chicken breasts ((4-5 small-ish breasts) or boneless, skinless chicken thighs (6-8 pieces))
- 2 tablespoonsfresh herbs (oregano, rosemary, thyme, or sage, finely chopped)
- 1 mediumlemon (zest and juice)
- 1 tablespoongranulated garlic (or 4 garlic cloves, finely minced)
- 1.25 teaspoonskosher salt
- 0.5 teaspooncracked pepper
- 0.25 teaspoonchili flakes (optional)
- 0.25 cupolive oil
Instructions
- 1
Pound thickest part of the chicken breast into uniform thickness aiming for 3/4 inch thick and if very large, cut into uniform sizes roughly 5-6 ounces each.
- 2
Mix marinade ingredients together in a small bowl. Set aside 2 tablespoons (for garnish). Place chicken and marinade in a bowl, baking dish or large zip lock bag and massage to coat all sides well. Marinate for 30 minutes, a few hours, overnight or even a few days.
- 3
Preheat grill to medium-high. Lift chicken breasts out of the bowl, letting most of the oil drip off -before carefully placing it on the grill. Cut the zested lemons in half, placing open sides down on the grill too. Feel free to add any veggies to the grill.
- 4
Close the grill lid and cook for 5-6 minutes (or until deep golden grill marks appear) before flipping. Cook the other side for another 5-7 minutes until the thickest part of the breast registers at 160F.
- 5
Let it rest for 5-10 minutes before serving. Place the grilled chicken on a serving platter, squeeze generously with the grilled lemon, and tuck in fresh herbs for garnish. Spoon the reserved 2 tablespoons marinade over the chicken, and serve!