Grilled Chicken Breasts with Herbs and Lemon – this simple no-fail grilled chicken recipe can be enjoyed with any vegetable for an easy weeknight meal. Use up any left overs in a sandwich the next day!
Once upon a time, I had an outdoor grill that was hooked up to the gas line – just turned it on any time, no worries of running out of gas. Grill, grill, grill. Those were the days.
The way our house is now, it would cost a lot of money to make that set up happen. So, I suffer through using propane tanks. And I go through a lot of them. Such a pain. #firstworldproblems
I grill a lot. Mostly ribs, burgers, brats, shrimp, and chicken. Wait, I guess that covers most things!
I think everyone should have a good basic grilled chicken recipe in their arsenal. This one is mine.
Garlic, herbs, lemon. It’s honestly all you need to season most food, really!
I recommend marinating for 4 hours, or even overnight for the best flavor, but just 1 hour is fine, if you’re in a pinch.
Save left overs the next day for chicken salad or sandwiches!
- 3-4 Skinless Chicken Breasts (about 1 1/2 pounds total)
- 1/3 cup extra virgin olive oil
- 3 garlic cloves , minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon finely chopped fresh thyme
- 1/2 teaspoon finely chopped fresh oregano
- 1/4 teaspoon finely chopped fresh rosemary
- 3 tablespoons lemon juice
Place chicken breasts in-between 2 sheets of plastic wrap and, using a meat mallet, pound out to an even 1/2-inch thickness.
Place chicken in a large resealable ziploc bag. Add all the other ingredients and massage to evenly coat. Seal bag and marinate in the refrigerator for at least an hour, but ideally four.
Preheat an outdoor grill to medium-high. Clean and oil the hot grill grates. Place chicken directly on grill and cook for 5 minutes; flip and cook for another 5 minutes or until a thermometer registers 160°F
Transfer to a plate and let rest for a few minutes. Slice and serve!
A mixture of 2 1/2 teaspoons (total) dried Italian herbs can be substituted for the fresh. To give it some kick, you could add crushed red pepper flakes. And to add some tang, whisk in a few teaspoons of mustard!
Other Grilled recipes you might enjoy!
Grilled Steak Salad with Tzatziki Sauce – Belly Full
Grilled Vegetable Gazpacho – Belly Full
Easy Grilled Salmon with Chickpea Salsa – Lemons for Lulu
Beer and Garlic Grilled Chicken – Barefeet in the Kitchen