Say hello to your new favorite grilled chicken recipe! The lemon marinade needs just 30 minutes to work its magic, and the chicken always turns out packed with fresh flavor. This Grilled Lemon Herb Chicken recipe requires just 5 basic ingredients and you can use any combination of fresh herbs you like. Serve the chicken on its own, or toss it into salads, bowls, or any pasta dish!
Table of Contents
This Is My New Go-To Grilled Chicken Recipe
This grilled lemon herb chicken recipe is quick, simple, and packed with fresh flavor. I love serving it over cheesy risotto, polenta, salad, or using it as part of my weekly meal prep. It’s so versatile, you can serve it with anything!
If you’ve been searching for a delicious and easy grilled chicken recipe, this one checks all the boxes! You only need a handful of ingredients to bring this juicy and delicious chicken to life. Some lemon juice and zest, fresh herbs, garlic, and olive oil. What could be easier than that?
Plus, the chicken only has to sit in the lemon marinade for about 30 minutes, making this the perfect weeknight chicken dinner during the spring and summer.
Tools You’ll Need
The 5 Main Ingredients
You can find the full list of ingredients, quantities, and method in the recipe card at the end of the page.
- Chicken thighs. I prefer grilling chicken thighs because they tend to be juicier, but you can also use chicken breasts (see my notes below for tips on making this recipe with different cuts of chicken).
- Lemon. You’ll need both the zest and the juice to really pack in the fresh lemon flavor.
- Herbs. You can mix things up here! I used a mix of thyme, oregano, rosemary, and sage, but you can use just one or two types of herbs if that’s all you’ve got. Just make sure to use hardy herbs for grilling chicken and avoid tender herbs like parsley.
- Garlic. Fresh garlic is definitely the play here, but you could also use garlic paste or garlic powder in a pinch.
- Olive oil. My oil of choice for making the lemon and herb chicken marinade.
How to Marinate and Grill Lemon Herb Chicken
- Mix the marinade. Throw all the marinade ingredients into a large mixing bowl (glass or plastic is best) and mix well.
- Marinate the chicken. If your chicken thighs have extra fat on them, trim it off before tossing in the marinade. Cover the bowl with plastic wrap or a clean towel and refrigerate for at least 30 minutes.
Jenny’s Tip: I know it’s tempting to shortchange the marinating time, but those 30 minutes in the acidic marinade not only infuse the chicken with flavor but also helps to break down any tough muscle fibers so the chicken grills up super juicy.
- Preheat your grill to medium-high heat. You ALWAYS want to scrape the grill grates before preheating to remove any bits of food or debris. If you skip this step, those little bits left on the grill grates will char, giving your lemon chicken a burnt flavor.
- Grill the chicken thighs for 4-5 minutes per side. Let any excess marinade drip off of the chicken and into the bowl before placing onto the hot grill (you’ll need to toss whatever marinade is left over — it’s not safe to eat since it’s touched raw chicken). You’ll know the chicken is done when a probe thermometer registers 165ºF.
Jenny’s Tip: I like to grill over direct heat at a temperature of 450ºF. Once you flip the chicken, close the lid and reduce the heat slightly to finish cooking the chicken through.
Want to Make This Recipe with Chicken Breasts? Here’s How
If you’re grilling boneless skinless chicken breasts, I recommend either butterflying the chicken (cutting in half lengthwise) or using a flat meat tenderizer to pound the chicken breasts to an even 1/2-inch thickness.
Thinner, even pieces will cook more evenly and keep the chicken from drying out — there’s nothing worse than dried out chicken breasts!
For 1/2-inch thick boneless, skinless chicken breasts, begin checking for doneness after 8-12 minutes, having flipped the chicken about halfway through. An instant read probe thermometer should measure the internal temperature at 165ºF.
Side Dish Suggestions
With its fresh flavor, this lemon marinated grilled chicken goes with just about everything! Here are some of my favorite sides to serve with it:
If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Grilled Chicken Recipes to Try This Summer
- Juicy Beer Can Chicken
- Grilled Chicken Wings
- Mexican Grilled Chicken
- Spatchcock Grilled Lemon Chicken
- Grilled Cilantro Lime Chicken
- Lemongrass Grilled Chicken
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Grilled Lemon Herb Chicken Recipe
Ingredients
- 2 lbs. boneless skinless chicken thighs (see notes below if using chicken breasts)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup minced fresh herbs* (use hardy herbs like thyme, rosemary, sage, and oregano)
- 4 garlic cloves, grated or finely minced
Instructions
- Mix the marinade. Combine the olive oil, herbs, lemon zest, lemon juice, garlic, salt, and pepper in a large mixing bowl (glass or plastic is best) and mix well. The marinate can be mixed in advanced and stored in an airtight container in the fridge.
- Marinate the chicken. Trim the chicken thighs of excess fat, then add to the marinade and toss well to coat. Cover and refrigerate for at least 30 minutes, up to 2 hours. (Because this marinade is high in acidity, I don't recommend marinating longer than 2 hours.)
- Prep your grill. Before using your grill, make sure to clean the grates of any food and debris. Lightly grease the grates with nonstick spray. Set the temperature to medium-high. Close the lid and wait until the temperature reaches 450ºF.
- Grill the chicken. Place the marinated chicken on the prepared grill, disposing any excess marinade. For 1/2-inch thick boneless, skinless chicken thighs, begin checking for doneness after 8-10 minutes, having flipped the thighs about halfway through (after 4-5 minutes grilling time). Always use a probe thermometer to make sure that the chicken is cooked through to 165ºF.
Notes
Nutrition
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