Lemon Herb Grilled Chicken

Lemon Herb Grilled Chicken can be easily prepared with only a few ingredients to create a tasty, healthy meal. This recipe is packed with flavor, thanks to the tangy lemon, garlic and fresh thyme.

It’s been a family favorite for more than 10 years. I will tell you why. Fresh ingredients make for the best-tasting chicken. This marinade with lemon and herbs is delicious! It’s made from a combination of olive oil and lemon juice with lots of tang, garlic, and fresh herbs. This marinade is also a fantastic salad dressing!

Why You Will Love This Recipe

• Easy to make, delicious and versatile.
• You already have 5 ingredients in your kitchen.
• This marinade is also delicious on shrimp, steak or fish. It can be used as a salad dressing.
• This is a great option for preparing a weekly meal. Serve it over rice with roasted vegetables or on a side salad.

Ingredients you’ll need

This simple lemon herb chicken is made with ingredients you likely already have in your fridge or pantry! What you will need is:

• This recipe calls for 2 pounds of boneless chicken thighs. You can also use chicken wings or breasts that are boneless and skinless.
• Olive oil helps to infuse flavors into the meat and keeps it from sticking on the grill. It doesn’t need to be expensive to get the best flavor. Just make sure that it is cold-pressed, organic and has a nice taste.
• Lemon juice is a great way to add a fresh, bright taste. You’ll need 2 lemons. If you want to increase the lemon flavor, add some lemon zest!
• Garlic – You can use either fresh minced garlic or garlic that has been chopped.
• Fresh herbs are the best. Thyme and fresh rosemary add a wonderful fresh flavor to your chicken marinade. You can also use dried thyme ro,semary, or dried oregano.
• Salt + pepper is needed to flavor the chicken.

Lemon Herb Chicken

1. Make the marinade. Mix the oil, garlic, lemon juice, fresh herbs and salt and pepper in a small jar or bowl.
2. Prepare chicken. Pour the majority of the lemon herb mixture over the chicken. (I suggest saving a small amount of sauce to brush the chicken with later when grilling!
3. Marinate! Marinate! Place the chicken in the refrigerator and marinate it for 30 minutes but not more than 2 hours. Lemon is acidic, and will begin to degrade the texture of the chicken if you marinate too long. Remove the chicken from its bag or dish when you are ready to grill it. Shake off any excess marinade and throw away any leftovers.
4. Grill and serve. Grill or grill pan at medium heat. Brush the grill with oil, and the chicken will not stick. Grill the chicken for 5 to 6 minutes per side or until it is cooked through (the internal temperature of the chicken should be 165 degrees). Let the chicken rest on the grill for 5 minutes.

Useful tips and tricks

• The acidity of the lemon juice can cause the exterior texture of the chicken to be ruined, resulting in mushy and tough chicken. So, don’t go over 2 hours.
• Add a bit of oil to your grill or grill pan to prevent the chicken from sticking.
• You can also bake the chicken in the oven for up to 28 minutes at 400 degrees F or until it is cooked through.
• The chicken should be cooked to 165 degrees but not dried.
• To add even more flavor, reserve a small amount of the marinade before it touches the meat. Brush it on the chicken while it is grilling.
• This marinade is also delicious as a salad sauce!

What to Do When You Serve?

• This chicken is a great main protein to serve with rice and vegetables. This chicken pairs well with a variety of sides, including baked asparagus, sauteed veggies, broccoli salad, or these simple mashed potatoes.
• Slice the chicken up and add to your favorite salad. I recommend this healthy wild rice chicken or Caesar salad.
• Add this chicken to a wrap, sandwich or salad with fresh vegetables and greens for a healthy lunch.

Prepping and Storage

In the refrigerator, leftovers can be kept in an airtight container sealed for up to four days. This leftover chicken is great for lunches. These chicken breasts can be frozen for up to four months and then defrosted in the refrigerator overnight before heating. You should not freeze chicken again if you have already used previously frozen chicken.