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Grilled Lemon Herb Chicken - Bright, Juicy, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken breasts or thighs
  • Lemon: Zest of 1 lemon and juice of 2 lemons (about 6 tablespoons)
  • Olive oil: 3 tablespoons
  • Garlic: 3–4 cloves, minced
  • Fresh herbs: 2 tablespoons chopped parsley, 1 tablespoon chopped thyme, 1 tablespoon chopped rosemary (or use your favorites)
  • Honey or sugar: 1 teaspoon (optional, for balance)
  • Red pepper flakes: 1/4 teaspoon (optional, for a little heat)
  • Kosher salt: 1 1/2 teaspoons (plus more to taste)
  • Black pepper: 1/2 teaspoon, freshly ground
  • Lemon wedges: For serving
  • Neutral oil: For the grill grates (canola or avocado oil)

Method
 

  1. Prep the chicken: If using breasts, pound to an even 1/2–3/4 inch thickness to ensure fast, even cooking. Pat dry with paper towels.
  2. Make the marinade: In a bowl, whisk together lemon zest, lemon juice, olive oil, garlic, parsley, thyme, rosemary, honey (if using), red pepper flakes, salt, and black pepper.
  3. Marinate: Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes and up to 6 hours. Don’t exceed 8 hours, as too much acid can toughen the meat.
  4. Preheat the grill: Heat a gas or charcoal grill to medium-high (about 425–450°F). Clean and oil the grates to prevent sticking.
  5. Shake off excess: Let excess marinade drip off the chicken to reduce flare-ups. Reserve a small spoonful of marinade for brushing in the last minute if you like, but do not use marinade that raw chicken has touched unless you boil it first.
  6. Grill: Place chicken on the hot grates. Cook 4–6 minutes per side for breasts and 5–7 minutes per side for thighs, depending on thickness. Aim for a nicely charred exterior with light grill marks.
  7. Check doneness: Use an instant-read thermometer. Pull at 160–162°F and let rest; carryover cooking will take it to a safe 165°F.
  8. Rest and serve: Transfer to a plate, tent loosely with foil, and rest 5 minutes. Squeeze fresh lemon over the top, sprinkle a pinch of flaky salt, and serve with lemon wedges.