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Lemon Herb Grilled Chicken Breasts - Bright, Juicy, and Simple

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

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
  • 3 tablespoons extra-virgin olive oil
  • Zest of 1 lemon
  • Juice of 1–2 lemons (about 3–4 tablespoons)
  • 3 garlic cloves, finely minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional, for balance)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
  • Lemon wedges, for serving

Method
 

  1. Flatten the chicken: Place the chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until they’re an even 1/2–3/4 inch thick. This helps them cook evenly and stay juicy.
  2. Make the marinade: In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, parsley, thyme, oregano, Dijon, honey (if using), salt, pepper, and red pepper flakes.
  3. Marinate: Add chicken to a zip-top bag or shallow dish and pour the marinade over it. Seal and turn to coat. Marinate in the fridge for 30 minutes to 2 hours. Avoid longer than 4 hours; too much acid can make the texture mushy.
  4. Preheat the grill: Heat a gas grill to medium-high (about 425–450°F) or prepare a charcoal grill for direct heat. Clean and oil the grates to prevent sticking.
  5. Pat dry and season: Remove the chicken from the marinade and let excess drip off. Lightly pat dry for better sear. Sprinkle with a pinch of salt right before grilling.
  6. Grill: Place the chicken on the hot grates. Grill 4–6 minutes per side, depending on thickness, until the internal temperature reaches 165°F. Avoid constant flipping; one flip is best.
  7. Rest: Transfer to a plate, tent loosely with foil, and rest for 5 minutes. This keeps the juices in the meat instead of on the cutting board.
  8. Serve: Slice against the grain and serve with lemon wedges. Add a drizzle of good olive oil or a sprinkle of fresh herbs if you like.