Lemon Herb Grilled Chicken (20-22 Minutes)

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Savor the bright and zesty flavors of this Lemon Herb Grilled Chicken, a delightful dish that combines the tanginess of lemon with aromatic herbs for a burst of freshness. This recipe takes ordinary chicken breasts and transforms them into tender, juicy, and flavorful grilled perfection. The citrusy marinade, infused with herbs like rosemary, thyme, and parsley, creates a tantalizing aroma and a mouthwatering taste. With minimal prep time and quick cooking on the grill, this recipe is perfect for a flavorful dinner that can be prepared in under 30 minutes. Let’s get cooking!

  • Prep Time: 10 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 20-22 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper, to taste
  • Lemon wedges, for serving (optional)

Instructions

  1. Preheat your grill to medium-high heat.
  2. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, dried rosemary, dried thyme, dried parsley, salt, and pepper to create the marinade.
  3. Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them, making sure they are well-coated. Allow the chicken to marinate for at least 5 minutes, or up to 20 minutes for more flavor.
  4. Remove the chicken from the marinade, allowing any excess to drip off.
  5. Place the chicken breasts on the preheated grill and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
  6. Once cooked, transfer the chicken to a plate and let it rest for a couple of minutes.

Notes

Make sure to preheat your grill properly to ensure even cooking and those desirable grill marks. Secondly, allow the chicken to marinate for at least a few minutes to absorb the flavors fully. Feel free to garnish the grilled chicken with fresh herbs and serve with lemon wedges for an extra burst of citrus flavor. Serve with grilled veggies, roasted potatoes, or a crisp salad for a complete and healthy meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 0g
  • Sodium: 200mg
  • Fat: 12g
  • Carbohydrates: 0g
  • Protein: 34g
  • Cholesterol: 95mg

Pair this with...

Twice Baked Potatoes

Start by preheating your oven to 400°F (200°C). Take some russet potatoes, scrub them clean, then prick them with a fork to let steam escape. Rub the skins with a little oil and sprinkle with salt for extra crispy results. Bake for about an hour or until tender. Let them cool just enough to handle, then slice each potato in half lengthwise. Scoop out the insides, leaving a thin shell. Place the scooped potato in a bowl. Mix in some butter, sour cream, shredded cheese (like cheddar or mozzarella), and season with salt and pepper. Mash it all up until creamy. Now, stuff that rich mashed potato mixture back into the potato skins. Top with some extra cheese if you're feeling cheesy! Pop them back in the oven for another 15-20 minutes or until the tops are golden. Finish with a sprinkle of chives or green onions.

Garlicky Sauteed Kale

Start by washing and trimming a bunch of kale, then chop it roughly. Heat a couple of tablespoons of olive oil in a large skillet over medium heat. Throw in a few minced garlic cloves and let them sizzle until they're just starting to turn golden – that's when all the garlicky goodness comes out! Now, pile in your kale. It might look like a lot at first, but it’ll wilt down. Give everything a good stir, so the garlic and kale get acquainted. Add a splash of water, cover, and let it cook for a few minutes. Remove the lid, stir again, and continue to cook until the kale is tender. Finish off with a squeeze of lemon juice for a hint of brightness and season with salt and pepper.

Sautéed Mushrooms

Start by cleaning your mushrooms — whether it's button, cremini, or shiitake — with a damp paper towel. Avoid washing them, as mushrooms soak up water easily. Slice them uniformly to ensure even cooking. In a large skillet over medium heat, melt some butter or heat a bit of olive oil. Add in the sliced mushrooms, spreading them out to avoid overcrowding. Let them cook without stirring for a few minutes to get a nice sear, then give them a toss. As they release their natural juices and start to brown, season with salt, pepper, and a touch of garlic (minced or powdered) for added flavor. Continue to cook until the mushrooms are tender and flavorful. Finish off with a sprinkle of freshly chopped parsley or thyme if desired.

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