Lemon Herb Grilled Chicken

5 from 5 votes

This Lemon Herb Grilled Chicken is juicy and beautifully charred. The easy marinade is perfect for not only chicken, but pork and seafood too.

Prep Time10

Cook Time10

Marinating Time1

Total Time1 20

Course: Main Course

Cuisine: American

Keyword: grilled chicken

Servings: servings

Calories: 471kcal

1 1/2 lbs boneless skinless chicken breasts about 4 breasts, trimmed of excess fat
1/4 cup lemon juice
1/4 cup white wine vinegar red wine vinegar can also be used
5 cloves garlic minced
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh parsley
1 1/2 tsp dried oregano
1 tsp kosher salt
1/4 - 1/2 tsp black pepper
1/2 cup olive oil
2 lemons one sliced, one cut into wedges (optional)
additional fresh parsley for garnish (optional)

Top cutting board with wax paper, and top with a chicken breast. Top with another piece of wax paper and use the flat side of a meat mallet to pound chicken to about 1 inch thick. If chicken breasts are on the thinner side, you may not need to do this.
Repeat with remaining chicken breasts.

Fold the top down on a large resealable plastic bag, and add bag to a mixing bowl (for stability). Add lemon juice, vinegar, garlic, basil, mint, parsley, oregano, salt and pepper. Whisk to combine.
Pour in olive oil, whisking as you pour.
Add chicken breasts to remaining marinade, seal bag, and massage marinade into the chicken.
Place bag with chicken on a plate or small rimmed baking sheet and add to the refrigerator. This keeps any potential leaks from getting all over the refrigerator.
Chill and marinate for at least 1 hour, or up to 8 hours.

Preheat grill over MED/MED HIGH heat. Brush grill with a little vegetable oil, then grill chicken for about 5-6 minutes per side, until beautifully charred and cooked to an internal temperature of 165°F.
If using sliced lemons, while chicken is grilling, add some lemon slices to the grill and char.
Let chicken rest for about 5 minutes to allow juices to redistribute.

Top chicken with a squeeze of lemon juice and some minced fresh parsley if desired.

Calorie count listed is for one serving (one chicken breast) however the calories are higher than they really are since the program assumes the entire 1/2 cup of olive oil in the marinade is being consumed. When in reality, it's not.

Prepare and marinate chicken as directed.
Preheat a grill pan or heavy bottomed skillet over MED HIGH heat. Add a drizzle of vegetable oil, then add chicken, 2 breasts at a time (unless you have a huge skillet or pan).
Cook for 5-6 minutes per side, until beautifully charred and cooked to an internal temperature of 165°F.
If using lemon slices, add some to the pan to char while the chicken is cooking.
Set chicken aside on a plate and let rest for 5 minutes.
Serve with a squeeze of lemon and sprinkled with additional parsley if desired.