Lemon Herb Grilled Chicken
Tender chicken breasts marinated in a refreshing lemon herb blend, grilled to perfection. This quick and easy dish is perfect for a light and flavorful meal.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Scale
4 boneless, skinless chicken breasts
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon lemon zest
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, parsley, thyme, rosemary, salt, and black pepper.
- Place chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- Preheat grill to medium-high heat.
- Remove chicken from marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes before serving.
Notes
For best results, marinate the chicken for at least 2 hours.
Serve with a fresh green salad or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 chicken breast per person
- Calories: Approximately 300 calories
Find it online: https://palmersdirecttoyou.com/lemon-herb-grilled-chicken/
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.