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Grilled Lemon Chicken with Herbs

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Bright, juicy, and full of fresh herb flavor, this grilled lemon chicken is a simple weeknight win and a backyard favorite.

Ingredients

Scale
  • 1.5 to 2 pounds chicken breasts or thighs (boneless, skinless)
  • 1/3 cup olive oil
  • Zest of 1 lemon
  • Juice of 2 lemons (about 6 tablespoons)
  • 3 garlic cloves, minced (or 1 teaspoon garlic powder)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1.5 tablespoons fresh rosemary, chopped (or 1 teaspoon dried)
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • 1 teaspoon kosher salt (reduce to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon honey or maple syrup (optional)
  • Pinch red pepper flakes (optional)
  • Lemon wedges, for serving

Instructions

  1. If using chicken breasts, pound to an even 1/2–3/4 inch thickness for even cooking. Pat dry with paper towels.
  2. In a bowl, whisk olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, parsley, salt, pepper, and honey (if using). Reserve 2 tablespoons marinade in a small cup for brushing later.
  3. Add chicken to the remaining marinade. Turn to coat well. Marinate 20–30 minutes at room temp, or up to 2 hours in the fridge.
  4. Preheat grill (or grill pan) to medium-high heat (about 400°F/205°C). Clean and oil the grates.
  5. Remove chicken from marinade and let excess drip off. Discard used marinade. Lightly season chicken with a pinch of salt and pepper.
  6. Grill 5–7 minutes per side (breasts) or 6–8 minutes per side (thighs), until browned with clear grill marks and the internal temperature is 165°F (74°C). Brush once with the reserved clean marinade in the last minute.
  7. Transfer to a plate and rest 5 minutes. Garnish with parsley and serve with lemon wedges.

Notes

Do not over-marinate in lemon; 30–120 minutes is enough to keep the meat tender, not mushy. Use an instant-read thermometer for perfect doneness.

Nutrition

Find it online: https://diyprzepisy.com/grilled-lemon-chicken-with-herbs/

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