This Grilled Chicken is a real treat for summer BBQs and so easy to make! No dry or flavorless meat here, just let the lemon and herb marinade work its magic to create a juicy, perfectly charred masterpiece. Make it once and you’ll never go back to plain chicken again! It’s delicious with a pile of roasted veggies, a fresh Caesar salad, a scoop of potato salad, a squeeze of extra lemon; in fact most things.
Jump to RecipeGrilled Chicken Recipe Ingredients
- 1 3/4 lbs boneless, skinless chicken breasts
- 6 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons lemon zest
How To Make Grilled Chicken
- Pound the chicken: Place the chicken breasts in a large zip-top bag. Using a meat mallet or the bottom of a heavy skillet, flatten the chicken until it is an even 1/2 inch thickness. This is the “secret” to professional grilling—it ensures the entire breast cooks at the same rate so the thin ends don’t dry out.
- Mix the marinade: In a medium bowl, whisk together the olive oil, minced garlic, dried thyme, dried oregano, salt, black pepper, and lemon zest. The zest provides a bright, citrusy punch without the acidity of the juice which can sometimes make chicken “rubbery” if left too long.
- Marinate for flavor: Add the flattened chicken to the bowl (or a clean zip-top bag) and ensure every piece is thoroughly coated in the herb oil. Cover and chill in the refrigerator for at least 4 hours. For the absolute best results, let it marinate overnight to allow the garlic and herbs to penetrate deep into the meat.
- Grill to perfection: Preheat your outdoor grill or an indoor grill pan over medium-high heat. Place the chicken on the hot grates. Cook for about 2 to 3 minutes per side. Resist the urge to move the chicken around—leaving it still is how you get those beautiful, professional grill marks.
- Rest and serve: Once the internal temperature reaches 74 C (165 F), pull the chicken off the heat. Let it rest on a plate for 3 to 5 minutes. This resting period allows the juices to redistribute so they stay in the meat when you slice it. Serve immediately.
Recipe Tips
- Even Thickness: If you don’t have a mallet, a rolling pin or even a heavy wine bottle works for pounding. The goal is a uniform thickness, not necessarily paper-thin meat.
- Grill Temperature: Make sure your grill is properly preheated before the chicken hits the metal. A cold grill will cause the meat to stick and you’ll lose that delicious charred crust.
- Don’t Overcook: Chicken breasts are lean and can go from juicy to dry in a matter of 60 seconds. Use an instant-read thermometer to pull them off exactly at 74 C (165 F).
- Zest vs. Juice: We use zest in the marinade for flavor and save the fresh lemon juice for a final squeeze right before serving. This keeps the chicken tender during the long marination.
What To Serve With Grilled Chicken?
This Grilled Chicken Recipe is a light, protein-packed meal that needs a fresh or roasted pairing! Roasted Mediterranean Vegetables are the quintessential choice for a healthy, colorful dinner. For a balanced lunch, a Creamy Orzo Pasta Salad adds a lovely soft texture that pairs perfectly with the charred chicken! A side of Garlic Butter Corn on the Cob or a glass of Chilled Rosé pairs wonderfully with the lemon and thyme notes.
How To Store Grilled Chicken
- Refrigerate: Store cooked chicken in an airtight container for up to 4 days. It is fantastic sliced cold for sandwiches or salads the next day.
- Reheat: To keep it from drying out, reheat in a pan with a splash of water or chicken stock over medium heat, covered with a lid.
- Freezing: You can freeze the marinated raw chicken for up to 3 months. Just thaw it in the fridge overnight and it’s ready for the grill. Cooked chicken can also be frozen for up to 2 months.
Grilled Chicken Recipe Nutrition Facts
- Calories: 280 kcal (per serving)
- Total Fat: 16 g
- Saturated Fat: 2.5 g
- Cholesterol: 95 mg
- Sodium: 780 mg
- Total Carbohydrates: 1 g
- Protein: 34 g
- Fiber: 0.5 g
Nutrition information is estimated and based on a yield of 4 servings.
FAQs
Absolutely! Boneless, skinless thighs are even more forgiving on the grill. You won’t need to pound them, but they may need an extra minute or two of cook time.
You can cook this in a standard cast-iron skillet or non-stick pan over medium-high heat. You’ll still get a great sear, even without the grill marks.
It’s best not to exceed 24 hours, as the salt in the marinade can eventually start to break down the texture of the meat too much, making it slightly mushy.
Grilled Chicken Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes4
hours280
kcalPerfectly juicy and tender grilled chicken breasts marinated in a vibrant blend of extra virgin olive oil, garlic, lemon zest, and Mediterranean herbs.
Ingredients
1.75 lbs chicken breasts
6 tbsp olive oil
4 garlic cloves (minced)
1 tsp thyme & 0.5 tsp oregano
1.25 tsp salt & 0.5 tsp pepper
1.5 tsp lemon zest
Directions
- Pound chicken to an even 1/2 inch thickness.
- Whisk olive oil, garlic, herbs, salt, pepper, and lemon zest.
- Coat chicken in marinade; chill for at least 4 hours (overnight preferred).
- Preheat grill to medium-high heat.
- Grill chicken for 2-3 minutes per side until it reaches 74 C (165 F).
- Let the chicken rest for 5 minutes before slicing and serving.
Notes
- Pounding the chicken is the most important step for even cooking.
- Lemon zest adds flavor without the acidity that can toughen meat.
- Excellent for meal prep—use the leftovers in wraps or salads.
