Lemon Herb Grilled Chicken

This Lemon Herb Grilled Chicken is my go-to recipe when I want something healthy and full of flavor but also quick to prepare. The punchy combination of lemon juice, garlic, and fresh herbs keeps the chicken juicy and never boring, perfect for weeknight dinners or feeding a crowd at a summer cookout.

When I made this last Fourth of July, everyone kept asking for the recipe. My little niece now calls it the sunshine chicken and wants it for her birthday dinner.

Ingredients

• Boneless skinless chicken thighs: These stay juicy on the grill and soak up the marinade beautifully Try to find chicken thighs with even thickness for even cooking
• Olive oil: Helps the marinade coat the chicken and locks in moisture Choose extra virgin for the brightest flavor
• Lemon juice and zest: Fresh lemons add tangy brightness and a bit of tenderizing magic Use organic lemons if you can
• Fresh garlic: Adds bold savory notes For best flavor use freshly minced garlic cloves instead of pre-minced
• Fresh thyme and rosemary: These herbs pair beautifully with lemon giving a woodsy fragrant lift Choose sprigs that look perky and green
• Salt and black pepper: These season the chicken inside and out Go with kosher salt and freshly cracked pepper for best results

Step-by-Step Instructions

Make the Marinade:

Whisk together olive oil lemon juice garlic thyme rosemary salt and pepper in a small bowl or jar Mix well so the flavors meld and the oil starts to look slightly cloudy

Prep and Marinate the Chicken:

Place chicken in a shallow dish or large zip top bag Pour most of the marinade over the chicken but set aside a little for basting as it grills Turn chicken to coat all sides evenly Gently massage the marinade into the chicken to help it absorb Cover or seal and refrigerate for at least thirty minutes but no longer than two hours so the lemon does not over tenderize the meat

Preheat the Grill:

Brush the grill or grill pan with a bit of oil and heat to medium Once hot the grill should sizzle if you flick a drop of water on the grates

Grill the Chicken:

Remove chicken from the marinade letting any excess drip off Place chicken on the grill and cook for about five to six minutes per side Brush with reserved marinade halfway through grilling Cook until pieces are golden with nice grill marks and the internal temperature reaches one hundred sixty five degrees Let rest for five minutes before slicing so juices stay inside

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Fresh lemon is my favorite part of this recipe and always reminds me of my grandmother squeezing lemons over meat before a family picnic. The tanginess mixes memorably with the smoky grill flavors every time I make it.

Storage Tips

After cooling leftovers can be kept in an airtight container in the fridge for up to three days Reheat gently in a low oven or slice cold for salads and wraps The chicken also freezes well for up to a month Place cooked pieces in a single layer in freezer bags and thaw overnight before using

Ingredient Substitutions

If you do not have chicken thighs boneless skinless breasts work just watch carefully so they do not dry out If rosemary or thyme are hard to find substitute fresh oregano or even a sprinkle of dried Italian seasoning in a pinch If you need an oil alternative avocado oil is a good swap without changing the taste profile much

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Serving Suggestions

Serve this chicken over a bed of leafy greens with a spoonful of the reserved marinade as a dressing It also pairs well with roasted potatoes grilled veggies or tucked into pitas with a dollop of tzatziki My family loves it with a side of lemony rice and sliced cucumbers for crunch

Cultural Context

This recipe is inspired by classic Mediterranean grilled chicken dishes that rely on fresh simple ingredients for big flavor Lemon and herbs are traditional in Greek and Italian cooking adding brightness to grilled meats In my family cookouts it marks the start of warm weather and outdoor gatherings

Recipe FAQs

→ Why use chicken thighs instead of breasts?

Chicken thighs are juicier and more flavorful, staying tender throughout grilling, while breasts can dry out more easily.

→ How long should the chicken marinate?

Let the chicken marinate for at least 30 minutes but not more than 2 hours to prevent the lemon's acidity from toughening the meat.

→ Can dried herbs be used instead of fresh?

Yes, but fresh herbs provide brighter flavor. If using dried, use about half the quantity since they are more concentrated.

→ How can you prevent the chicken from sticking to the grill?

Brush the grill with oil and let the grill heat up before adding the chicken to help prevent sticking.

→ What internal temperature should the chicken reach?

The chicken should reach an internal temperature of 165°F (74°C) to ensure it is fully cooked and safe to eat.

→ Is it possible to prepare this dish without a grill?

Absolutely—use a grill pan or cast-iron skillet on the stovetop for similar flavor and texture.