🍋 Lemon Herb Grilled Chicken

Lemon Herb Grilled Chicken is bright, juicy, and packed with fresh flavor. A simple marinade of lemon juice, garlic, olive oil, and herbs tenderizes the chicken while adding a fresh Mediterranean-style taste. Perfect for summer grilling, meal prep, salads, wraps, or serving alongside roasted vegetables.

🛒 Ingredients (Serves 4)

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs)

• 2 tablespoons olive oil

• Salt and black pepper to taste

For the Marinade:

• ¼ cup fresh lemon juice (about 2 lemons)

• 1 tablespoon lemon zest

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 1 tablespoon fresh parsley, chopped

• 1 teaspoon fresh thyme (or ½ teaspoon dried)

• 1 teaspoon dried oregano

• ½ teaspoon paprika

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Optional: ½ teaspoon honey (for slight sweetness)

🔪 Instructions

1️⃣ Prepare the Marinade

In a bowl, whisk together lemon juice, zest, olive oil, garlic, herbs, paprika, salt, pepper, and honey (if using).

2️⃣ Marinate the Chicken

• Place chicken in a zip-top bag or shallow dish.

• Pour marinade over chicken and coat evenly.

• Cover and refrigerate for at least 30 minutes, preferably 2–4 hours.

• (Avoid marinating more than 8 hours, as lemon juice can make the texture mushy.)

3️⃣ Grill

• Preheat grill to medium-high heat (375–400°F / 190–200°C).

• Lightly oil grill grates.

• Grill chicken for 6–7 minutes per side, depending on thickness.

• Internal temperature should reach 165°F (74°C).

4️⃣ Rest & Serve

• Let chicken rest for 5 minutes before slicing.

• Garnish with fresh parsley and lemon slices.

🍽 Serving Ideas

• Over rice or quinoa

• In wraps or sandwiches

• On top of a fresh garden salad

• With grilled vegetables

• Alongside roasted potatoes

🧑‍🍳 Tips for Juicy Chicken

• Pound chicken to even thickness for consistent cooking.

• Don’t flip repeatedly — once per side is best.

• Let it rest before slicing to keep juices inside.

❓ Frequently Asked Questions (Q&A)

Q1: Can I cook this in a pan instead of a grill?

Yes! Cook in a skillet over medium heat for 6–7 minutes per side.

Q2: Can I bake it instead?

Bake at 400°F (200°C) for 20–25 minutes, depending on thickness.

Q3: Can I use chicken thighs?

Absolutely! Thighs stay extra juicy and may need 1–2 minutes longer.

Q4: How long does it last in the fridge?

Store cooked chicken in an airtight container for 3–4 days.

Q5: Can I freeze marinated chicken?

Yes — freeze in the marinade for up to 3 months. Thaw overnight before cooking.