Grilled Lemon Herb Chicken Breasts Recipe
This grilled chicken recipe features tender, juicy boneless, skinless chicken breasts marinated in a flavorful blend of olive oil, garlic, herbs, lemon zest, and a touch of sweetness from brown sugar. Perfectly charred on the grill and deliciously seasoned, this dish is ideal for a quick and healthy dinner that serves four.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Halal
Ingredients
Marinade
- ⅓ cup extra-virgin olive oil
- 3 large garlic cloves, minced
- ¾ teaspoon dried thyme
- ¾ teaspoon dried basil
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon lemon zest (from 1 lemon)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon brown sugar
Chicken
- 4 small boneless, skinless chicken breasts (about 1¾ pounds)
Instructions
- Prepare the marinade: In a medium bowl or a plastic zip-top bag, combine the extra-virgin olive oil, minced garlic, dried thyme, dried basil, sea salt, freshly cracked black pepper, lemon zest, Dijon mustard, Worcestershire sauce, and brown sugar. Mix well until all ingredients are thoroughly blended.
- Marinate the chicken: Add the boneless, skinless chicken breasts to the marinade and toss to ensure each piece is evenly coated. Seal the bowl with plastic wrap or close the zip-top bag tightly and refrigerate. Allow the chicken to marinate for at least 1 hour, or for best results, up to overnight to maximize flavor absorption.
- Preheat and grill the chicken: Preheat your grill to high heat. Once hot, place the marinated chicken breasts onto the grill grates. Immediately reduce the heat to medium-high. Cover the grill and cook the chicken for 3 to 4 minutes, until you see nice char marks forming. Flip the chicken and continue cooking, turning occasionally to prevent burning, until the internal temperature reaches 165°F as measured by an instant-read thermometer, which should take an additional 7 to 8 minutes.
- Rest and serve: Remove the grilled chicken breasts from the grill and transfer them to a serving platter. Let the chicken rest for 5 minutes to allow the juices to redistribute, ensuring moist and tender meat. Serve warm. Store any leftovers in an airtight container in the refrigerator; they will keep well for up to 3 days.
Notes
- Marinating the chicken overnight intensifies the flavors and tenderizes the meat more effectively.
- Using an instant-read thermometer ensures the chicken reaches a safe internal temperature of 165°F without overcooking.
- Letting the chicken rest after grilling helps retain its juices, resulting in a juicier bite.
- Grilled chicken pairs well with fresh salads, roasted vegetables, or steamed rice for a balanced meal.