Lemon Herb Grilled Chicken

Why You’ll Love Lemon Herb Grilled Chicken Recipe

• Fast and easy prep — whisk together a marinade in minutes, then let the grill do the work

• Bright, vibrant flavors — lemon, oregano, thyme, and garlic bring a fresh summer punch

• Healthy and satisfying — lean protein coated in a light, flavorful marinade

• Minimal cleanup — only a bowl, a grill, and a cutting board

• Highly versatile — slice over salad, serve with sides, or enjoy on its own

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1½ lbs boneless, skinless chicken breasts

• ¼ cup olive oil

• 2 tbsp fresh lemon juice

• 1 tsp dried oregano

• 1 tsp dried thyme

• ½ tsp garlic powder

• Salt, to taste

• Black pepper, to taste

Directions

1. In a medium bowl, whisk together olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper to form the marinade.

2. Place chicken breasts in the bowl (or a resealable bag) and toss to coat evenly. Marinate for at least 30 minutes (or up to 2 hours).

3. Preheat a grill to medium‑high heat.

4. Remove the chicken from the marinade (discard any leftover marinade) and place on the grill.

5. Grill about 6–8 minutes per side (depending on thickness), until the internal temperature reaches 165 °F (74 °C).

6. Transfer to a plate and let rest for about 5 minutes before slicing and serving.

Servings and timing

Yield: Serves about 4
Prep time: ~10 minutes
Marinating time: 30 min (up to 2 hours)
Cook time: 12–16 minutes
Total time: ~30 minutes (plus marinating)

Variations

• Herb swaps: Use basil, rosemary, or parsley instead of oregano/thyme

• Citrus twist: Substitute lime juice or even a mix of lemon & orange

• Garlic boost: Use fresh minced garlic instead of garlic powder

• Spicy note: Add red pepper flakes or a pinch of cayenne

• Alternate cooking: If no grill, sear in a skillet or bake in the oven (400 °F for ~20–25 minutes)

Storage/Reheating

Store leftover chicken in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet over low heat with a splash of water or in a low oven (about 300 °F) until warmed through.

You can also slice the chicken while cool and use it cold in salads, wraps, or sandwiches.

FAQs

Can I make this indoors if I don’t have a grill?

Yes — use a hot skillet (nonstick or cast iron) or bake in a preheated 400 °F oven until cooked through, flipping halfway.

How long should I marinate it?

Aim for 30 minutes to 2 hours. Because of the lemon’s acidity, it’s best not to marinate much longer than that to avoid overly soft texture.

How can I tell when the chicken is done?

Use a meat thermometer — the thickest part should reach 165 °F (74 °C). The juices should run clear.

Can I use chicken thighs instead?

Absolutely — thighs are juicier. Watch cooking time; they may take a little longer.

What side dishes pair well?

Grilled vegetables, quinoa or rice salad, mixed greens, potatoes, or corn on the cob are all great choices.

Can I double the recipe?

Yes, just scale up the marinade and use a larger grill or cook in batches.

Is this recipe kid‑friendly?

Yes — mild flavors. Adjust if you add spicy variations.

Does lemon juice make the chicken mushy?

If marinated too long, yes. That’s why limiting time to a couple of hours is safer.

Can I prepare this ahead?

You can prep the marinade ahead and even coat the chicken; keep it covered in the refrigerator until grilling time.

How do I prevent the chicken from sticking?

Oil the grill grates or brush with oil before placing the chicken. Let the chicken release from the surface naturally before flipping.

Conclusion

This lemon herb grilled chicken is a go-to summer recipe for good reason: it’s simple, bursting with fresh flavor, and versatile enough to complement a wide variety of sides. Whether you grill outdoors or adapt it indoors, it’s a satisfying dish that brings a taste of sunshine to your table.