Lemon Herb Grilled Chicken

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Lemon Herb Grilled Chicken AI-generated image
45 minTotal time
easyDifficulty
300kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Fresh lemon juice An equal amount of fresh lime juice
  • Dried oregano An equal amount of dried thyme
  • Fresh parsley Fresh chopped chives, used as a garnish

Nutrition per serving

Estimated values for 1 serving, 300 kcal

Protein33 g
Carbohydrates2 g
Fat17 g

Fiber 0 g · Sugar 1 g · Sodium 500 mg

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This Lemon Herb Grilled Chicken is a zesty, flavorful dish that brings out the best in tender chicken breasts. Marinated in a citrusy blend of herbs, it's perfect for a light dinner or lunch.

Main Dish

Steps

  1. In a small bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
  2. Place the chicken breast in a resealable bag or a shallow dish, and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 30 minutes.
  3. Preheat the grill or a grill pan over medium-high heat.
  4. Remove the chicken from the marinade and discard the excess.
  5. Grill the chicken for 5-7 minutes on each side or until fully cooked and no longer pink in the center.
  6. Let the chicken rest for a few minutes before slicing.
  7. Serve with lemon slices and a sprinkle of fresh parsley if desired.

Tips for Lemon Herb Grilled Chicken

  • Look for browned grill marks and an opaque center; the thickest part should feel firm but still springy, not dry or tough.
  • Pat the chicken dry after removing it from the marinade so it sears instead of steaming; avoid crowding the grill or pan.
  • If the breast is unevenly thick, gently flatten the thicker end so it cooks more evenly within the stated time.

Drink pairing

A crisp Sauvignon Blanc
Its bright citrus character complements the lemon and herbs without overwhelming the lean grilled chicken.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the chicken is done?
The thickest part should be opaque with no pink center, and the meat should feel firm yet springy rather than hard.

Can I marinate the chicken ahead?
Yes. Keep it covered in the refrigerator and aim to use it within a few hours; the lemon juice can make the surface mushy if left too long.

Can I cook this in a grill pan indoors?
Yes. Use a well-heated grill pan and allow space around the chicken so it browns rather than steams; ventilation can help with smoke.
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