This Outback-style grilled chicken is juicy, herby, and way more flavorful than you’d expect from something so basic. It’s marinated in garlic, lemon zest, and dried herbs — no fuss, no weird ingredients, just solid flavor. Super easy, budget-friendly, and works great for meal prep or casual dinners.

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Quick Summary

Prep time: 20 minutes (+ marinate time)
Cook time: 10 minutes
Flavor: zesty, herby, simple but solid
Great for: meal prep, summer grilling, no-brainer weeknights

Why I Like This Recipe

Honestly? I just needed dinner to work. I wasn’t trying to experiment — I just wanted something that would turn out good without a whole production. Threw this marinade together around lunchtime, let the chicken hang out in the fridge, grilled it up later with barely a thought. It’s clean, flavorful, and makes you feel like you knew what you were doing all along.

Ingredients

1¾ lbs boneless, skinless chicken breasts
6 tbsp extra virgin olive oil
4 garlic cloves, minced
1½ tsp lemon zest
1 tsp dried thyme
½ tsp dried oregano
1¼ tsp salt
½ tsp black pepper

How To Make Grilled Chicken

Pound it out: Use a mallet or rolling pin to flatten the chicken to about ½ inch thick. It cooks more evenly this way.
Mix your marinade: In a zip-top bag, combine the olive oil, garlic, lemon zest, herbs, salt, and pepper. Close the bag and squish it around.
Add the chicken: Toss the chicken in the bag, seal it, and rub everything in with your hands. Let it marinate for at least 4 hours — overnight is even better.
Heat the grill: Crank it to high. Brush or oil the grates so nothing sticks.
Grill time: Cook the chicken 2–3 minutes per side with the lid closed. It should get nice grill marks and feel firm when it’s done.
Rest before slicing: Let the chicken sit for 5 minutes after cooking. It keeps the juices where they belong.
Serve it up: Slice, serve, pair with whatever — salads, rice, pasta, you name it.

Grilled Chicken– Easy Outback Steakhouse Copycat

Tips for Success

Pound the chicken evenly — thick spots = raw spots.
Lemon zest, not juice. It gives flavor without watering it down.
Don’t skip the rest time. It’s the difference between juicy and meh.
Use a meat thermometer if you’re nervous — 165°F is the goal.

Storage and Reheating

Fridge: Keep leftovers in a sealed container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Reheat: Pan on low heat with a splash of oil. Cover and flip until warmed through. Air fryer works too.

Frequently Asked Questions

Can I bake this instead of grilling?
Yep! 400°F for about 20 minutes, flipping halfway through.
Can I use chicken thighs instead?
Absolutely. They’re more forgiving and super juicy. Same marinade works.
How long should I marinate?
Minimum 4 hours. Overnight is ideal. Less than 1 hour won’t do much, tbh.
Can I add lemon juice too?
You can, but too much acid can mess with texture. Stick to zest if you’re unsure.
Is this spicy?
Not at all. It’s herb-forward and fresh — but feel free to add chili flakes if you want a kick.

Common Mistakes and How to Dodge Them

Marinating too little time: The flavor won’t sink in. Give it at least 4 hours — the longer, the better.
Not pounding the chicken: Thicker pieces will cook unevenly or dry out. Flatten it first. Worth it.
Using lemon juice instead of zest: Juice can dilute the marinade and mess with the oil balance. Zest = stronger, cleaner flavor.
Peeking or flipping too early on the grill: Let it sear before flipping. You’ll get better color and it won’t stick.
Skipping the rest time: Letting the meat rest keeps the juices inside. Don’t rush the final step.

Nutrition Facts (Per Serving)

Calories: 325 kcal
Total Fat: 18g
Saturated Fat: 2.5g
Cholesterol: 95mg
Sodium: 620mg
Potassium: 480mg
Total Carbohydrate: 1g
Dietary Fiber: 0g
Sugars: 0g
Protein: 36g

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