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- 4 boneless, skinless chicken breasts - 1/4 cup extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - Zest of 1 large lemon - 3 cloves garlic, finely minced - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - 1 tablespoon fresh parsley, finely chopped - Salt and freshly ground black pepper to taste - Thin lemon slices for garnish - Sprigs of extra fresh herbs When I prepare Lemon Herb Grilled Chicken, I focus on using fresh and high-quality ingredients. Fresh chicken breasts are key for the best flavor and texture. I love the bright taste from the lemon juice and zest. They really lift the dish up. The extra virgin olive oil adds richness. It helps keep the chicken moist while grilling. Fresh herbs like rosemary, thyme, and parsley bring a garden-like aroma to the dish. They pair perfectly with the lemon. I also use garlic for a subtle kick. It adds depth while not overpowering the other flavors. Feel free to get creative with garnishes. Thin lemon slices look lovely on the plate. Fresh herbs add a touch of nature and make the dish pop. For the full recipe, refer to the complete guide. It makes the cooking process easy and enjoyable. - Combine all marinade ingredients in a bowl. - Whisk until blended together. To make the marinade, I start by gathering my ingredients. I measure out the olive oil, lemon juice, and zest. Then, I add the minced garlic, chopped rosemary, thyme, and parsley. I sprinkle in salt and black pepper. I mix everything until smooth. This marinade is key to a tasty grilled chicken. - Add chicken breasts to marinade, cover, and refrigerate. - Recommended marinating time for best flavor. Next, I place the chicken breasts into the bowl. I ensure each piece is well coated in the marinade. I cover the bowl with plastic wrap and put it in the fridge. I let it marinate for at least one hour. For the best flavor, I recommend marinating for up to four hours. - Preheat grill to medium-high heat. - Grill chicken for 6-7 minutes per side. - Check internal temperature (165°F/75°C). When I’m ready to grill, I preheat the grill to medium-high heat. I carefully take the chicken out of the marinade. I let any excess drip off. I discard the leftover marinade to stay safe. Once the grill is hot, I place the chicken on it. I let it grill for six to seven minutes without moving it. This helps to get nice grill marks. Then, I flip the chicken and grill for another six to seven minutes. I check the internal temperature with a meat thermometer. The chicken should reach 165°F (75°C). Cooking it right makes it juicy and tasty! I follow this process from the Full Recipe for a perfect meal. To make your lemon herb grilled chicken shine, marinate it well. I suggest letting it soak for at least an hour. If you can wait longer, aim for four hours. This marinating time helps the flavors seep into the meat. Also, always use freshly squeezed lemon juice. Bottled juice can lack the bright taste you want. Preheat your grill to a medium-high heat. This step is key for a good sear. If the grill is not hot enough, the chicken may cook unevenly. Once you place the chicken on the grill, don’t flip it too soon. Wait about 6-7 minutes before turning it over. This wait gives you those beautiful grill marks. Once the chicken is cooked, let it rest for about five minutes. This resting time allows the juices to settle, making the chicken juicy and tasty. For a pretty presentation, slice the chicken and place it on a wooden board. Scatter some fresh herbs around it. Add lemon slices on top to make it pop. You can find the full recipe for more details on preparation. {{image_4}} You can change the flavor of your Lemon Herb Grilled Chicken by switching up the marinade. Here are some ideas: - Add spices such as paprika or cumin for a smoky touch. - Swap herbs like basil or cilantro for a unique taste. Experiment with different herbs and spices. Each option brings a new twist to this classic dish. If you don't have a grill, you can still enjoy this delicious chicken. Here are two great methods: - Oven-baking: Preheat your oven to 400°F (200°C). Place marinated chicken on a baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C). - Stovetop: Heat a skillet over medium heat. Add a bit of oil, then cook the chicken for about 6-7 minutes on each side. Use a meat thermometer to check doneness. These methods keep the chicken juicy and tasty. Serving suggestions can enhance your meal experience. Here are a few ideas: - Serve your grilled chicken with fresh salads or grain sides like quinoa or rice for a balanced meal. - Pair it with different sauces or dressings, such as tzatziki or chimichurri, to add more flavor. These combinations make your meal versatile and fun. For the full recipe, check the earlier section. To store leftover grilled chicken, let it cool first. Then, place it in an airtight container. This helps keep the chicken fresh. You can also wrap it tightly in plastic wrap or foil. I suggest using glass containers for easy heating. Make sure to eat the leftover chicken within three to four days. If you want to freeze marinated chicken, do this before grilling. Place the chicken and marinade in a zip-top bag. Remove as much air as possible to prevent freezer burn. This can last up to three months in the freezer. When you're ready to cook, take it out and thaw it in the fridge overnight. For best results, cook it right after thawing. To reheat grilled chicken, use the oven or stovetop. For the oven, preheat it to 350°F (175°C). Place the chicken in a baking dish with a splash of water or broth to keep it moist. Cover it with foil for about 15-20 minutes. If using a stovetop, heat a skillet over medium-low heat. Add a bit of oil or water, and gently warm the chicken. This helps keep its flavor and moisture. You should marinate chicken for at least 1 hour. For the best flavor, aim for 4 hours. This gives the chicken time to soak up all the yummy herbs and lemon. Yes, you can use bone-in chicken. Just remember it will take longer to cook. Bone-in pieces can add flavor, but be careful not to overcook them. Pair your chicken with fresh salads or grilled veggies. Rice or quinoa also works well. Consider garlic bread for a fun twist. These sides balance the bright flavors of the chicken. Use a meat thermometer to check the chicken. It should reach 165°F (75°C) in the thickest part. If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. In this blog post, I detailed how to make Lemon Herb Grilled Chicken. You learned about the main ingredients, key marinade steps, and grilling tips. Using fresh herbs and lemon gives the chicken vibrant flavor. Remember to let it rest after cooking for juiciness. Feel free to explore variations and serving ideas, too. Enjoy your cooking and impress your guests with this tasty dish!

Lemon Herb Grilled Chicken

Elevate your summer grilling with this delicious Lemon Herb Grilled Chicken recipe that adds a refreshing twist to your meals. Marinated in zesty lemon, garlic, and fragrant herbs, each bite bursts with flavor. Perfect for any occasion, this dish is easy to make and ideal for family dinners or gatherings. Don't miss out on creating a memorable meal—click through to explore the full recipe and bring a taste of the outdoors to your table!
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Ingredients
  

4 boneless, skinless chicken breasts

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

Zest of 1 large lemon

3 cloves garlic, finely minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 tablespoon fresh parsley, finely chopped

Salt and freshly ground black pepper to taste

Thin lemon slices for garnish

Optional: Sprigs of extra fresh herbs for an additional touch

Instructions
 

In a medium mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, and parsley. Season generously with salt and freshly ground black pepper. Whisk the mixture vigorously until all ingredients are thoroughly blended together into a cohesive marinade.

    Place the chicken breasts into the bowl with the marinade, ensuring that each piece is completely covered. For maximum absorption of flavors, cover the bowl with plastic wrap and place it in the refrigerator. Allow the chicken to marinate for at least 1 hour, but ideally up to 4 hours for a more intense citrus-herb flavor profile.

      When you are ready to grill, preheat your grill to a medium-high heat setting.

        Carefully remove the chicken breasts from the marinade, and let any excess drip off back into the bowl. Discard the leftover marinade as it has come into contact with raw chicken.

          Once the grill is preheated, arrange the chicken breasts on the grill grates. Cook them undisturbed for approximately 6-7 minutes on one side to achieve perfect grill marks.

            After 6-7 minutes, flip the chicken breasts using tongs and grill for another 6-7 minutes, or until the internal temperature registers at 165°F (75°C) on a meat thermometer.

              Once fully cooked, transfer the grilled chicken to a serving platter. Allow it to rest for about 5 minutes; this helps the juices redistribute for a moist and flavorful bite.

                To serve, slice the chicken as desired and garnish with fresh lemon slices and a few sprigs of your favorite herbs for a vibrant presentation.

                  Prep Time: 10 minutes | Marinating Time: 1 hour | Total Time: 1 hour 20 minutes | Servings: 4

                    - Presentation Tips: Arrange the grilled chicken on a wooden serving board, and scatter some freshly chopped herbs around for a rustic and appealing platter.