Grilled Chicken with Lemon, Garlic & Herbs
Say goodbye to dry, bland grilled chicken breasts. This recipe guarantees juicy, flavorful grilled chicken every time.
This is my go-to grilled chicken recipe. It’s perfect for a quick weeknight dinner or cookout, and so versatile. You can serve the fillets on their own (kids love them), topped with cheese on a toasted bun, or, as I often do, sliced over a Greek or Caesar salad.
Because they’re so lean, grilled chicken breasts often turn out dry and bland. Not these! My technique ensures tender, juicy, and flavorful grilled chicken every time. Bonus: they’re quick and easy. You do all of the prep ahead of time and you won’t even dirty a single bowl.
What You’ll Need To Make Grilled Chicken with Lemon, Garlic & Herbs
How To Make Grilled Chicken with Lemon, Garlic & Herbs
Step 1: Pound the Chicken
Place the chicken breasts in a 1-gallon freezer bag and pound to an even ½-inch thickness. This both tenderizes the meat and ensures even cooking. Left in their natural shape, the thin side of the fillet dries out while the thicker side finishes cooking.
Step 2: Make the Marinade
Use a fine or Microplane grater to zest the lemon. Simply rub the lemon in one direction against the blades, turning the lemon as you go. Be sure to remove only the yellow part; the white pith underneath is bitter.
I don’t use the juice of the lemon in the marinade because, contrary to popular belief, acidic ingredients (such as vinegar or lemon juice) do not tenderize lean boneless chicken breasts. Just the opposite: they “cook” the exterior of the meat and give it a leathery texture. The zest is enough to give the chicken the essence of lemon, while still maintaining its smooth, succulent texture.
Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated.
Step 3: Marinate
Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight.
Step 4: Grill
When you’re ready to eat, preheat your grill to high heat. You want nice grill marks and char in the short amount of time it takes to cook these. When pounded thin, chicken breasts only need 2-3 minutes per side…no more!
That’s all there is to it. Enjoy!
You May Also Like
- Grilled Moroccan Chicken
- Grilled Chicken Fajitas
- Grilled Chicken & Quinoa Burrito Bowls with Spicy Green Sauce
- Grilled Tequila Lime Chicken
Grilled Chicken with Lemon, Garlic & Herbs
Say goodbye to dry, bland grilled chicken breasts. This recipe guarantees juicy, flavorful grilled chicken every time.
Ingredients
- 1-3/4 lbs boneless, skinless chicken breasts
- 6 tablespoons extra virgin olive oil
- 4 large garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1-1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1-1/2 teaspoons lemon zest, from one lemon
Instructions
- One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness.
- Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight.
- Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Do not overcook. Transfer the chicken to a platter and serve.
Nutrition Information
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- Serving size: 1 chicken breast
- Calories: 413
- Fat: 25 g
- Saturated fat: 4 g
- Carbohydrates: 2 g
- Sugar: 0 g
- Fiber: 0 g
- Protein: 42 g
- Sodium: 958 mg
- Cholesterol: 127 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Yet another fantastic recipe. Our go-to grilled chicken recipe now.
Thank you
Very good flavor and moist! My MIL loved it! Thanks for sharing this delicious recipe.
Best marinade I’ve ever tried. I now use this recipe exclusively and weekly. Thank you so much for sharing!
These were fabulous. So moist and flavourful. Your recipes are so well tested that they all turn out perfectly. Thank you so much.
What kind of salt do you use in this recipe? This sounds like a lot of salt.
I would like to make this and slice over a Cesar salad, it looks really delicious.
Hi Gran, I use fine sea salt in all my recipes unless otherwise specified. You really need to salt for flavor here. Hope that helps!
I made this tonight and it was so easy and amazing! I only had about an hour and half to marinate, but it was still so flavorful. This is the third recipe of yours, that I have made, and all have been terrific. The other one was your Beef Stew, which I make at every Passover now and the other is the Buttermilk Chicken Tenders. I only like to prepare chicken with boneless/skinless breasts, but I am anxious to try your Tandoori so we’ll see. Thank you for all you do for us moms who sometimes fall into a cooking rut.
❤️
I made this tonight. Scaled it down for 2 chicken breasts. It was THE best BBQ’d chicken I’ve ever had. Easy and packed full of flavour. Can’t ask for more than that!
Another perfect recipe! thank you!
These were absolutely amazing! We made them for dinner with veggies as a side dish and I used the leftovers to make a salad the next day. Staple recipe now!
An excellent marinade for chicken. Perfect for a main dish or adding to salads. The flavor is not over-powering but delicious.
Hi Jenn,
Every time I use extra virgin olive oil, the kind you recommend, it tastes bitter to both me and
my husband. Is it suppose to taste that way and is there another type of olive oil I can use?
Thank you.
Hi Carol, Olive oil does have bitter undertones; you might be sensitive to it. I would suggest cutting it with vegetable oil (half/half). I think that will make a big difference for you. Hope that helps!
The Kirkland organic OO is delicious. Also won top ratings.
I”d like to make this inside, in the oven, or on a griddle? Can you give me a guideline as to how long etc to cook? I hate when my chicken gets dry and it seems to happen a lot! Thanks!
Hi Helen, You can go either way– If you use the oven, I’d place them on a broiling pan and broil 4 to 6 inches from the heat for 5 minutes per side, or until chicken is done. If you use the stove (you’ll need to turn the oven on too), sear the chicken in an oven-proof sauté pan over high heat (for a min or two per side until browned) then finish it in a 350-degree oven for 5-10 minutes. Hope you enjoy!
This is an excellent maraniaded chicken recipe! I’m a person who likes bold flavor, so if you tell me it’s lemon, garlic, chicken,I want to taste it. This recipe has great flavor and is super easy. I quadrupled it because we are a family of 10 and because some of us like dark meat I also used boneless skinless chicken thighs. Obviously, those just cooked longer. I did pair it with the recommended side dish, the peppers,feta,& pinenuts, delicious also! Thank you for a yummy,quick dinner 🙂
I’ve been searching for a great grilled chicken breast recipe, and I’m so happy I found this one! Finally a simple and delicious way to make plain old chicken breast super tasty. Kids gobbled it up and it’s amazing over a Caesar salad. Thank you!
This was delicious. Do you think I can use the same marinade with fish?
Sure, Linda – it should work nicely with fish since there’s no acidity. Glad you enjoyed it!
This is my go-to chicken recipe! I make it almost weekly and use leftovers in salads. Thanks, Jenn!
Love it
I have made this recipe hundreds of times. My hungry teenager requests this on a weekly basis. You can purchase thin sliced chicken breasts or chicken tenders to skip the tenderizing step. And I marinate (in a baking dish to avoid using plastic) as little as thirty minutes when I’m short on time and the recipe still comes out very flavorful. I typically serve chicken over a bed of cauliflower rice, topped with blanched asparagus and drizzled with hollandaise sauce (simple Chicken Oscar) Left overs are great on their own, tossed in pasta or Cesar salad.
This is my go to recipe for chicken to cut into salads. Marinade is delicious; chicken is moist and adds welcome flavor to any salad. Made it as described. Froze several breasts for use later in the month. Try it. You will be glad you did!!
Hi Jenn
Would you recommend bringing marinated chicken to room temperature before grilling ?
Thanks
Jo
It’s not necessary, Jo – enjoy!
I’m not a huge chicken eater but this recipe is absolutely perfect…I’ve made it numerous times and it seems to be fool-proof. It’s so flavourful on its own but also versatile enough to go in pastas, on sandwiches, etc. If anyone is skeptical about grilling chicken breasts for fear of them drying out, this recipe is perfect.
How much olive oil, garlic, and lemon do I use for 15 people. I am going to make it for a party and it sounds delicious. As our chicken has always been to dry and tastless. Thank you so much
Hi Joan, I’d multiply the ingredients in the marinade by 3 in order to have enough to serve 15. Hope you enjoy!
What was the pre-cooking weight of your chicken breasts? These look large, at least 7-8 oz each?
Yes, Astrid, I’d estimate they were about 7 ounces each.
Hi. Could I use an electric grill pan? Would I cover the pan while grilling? Thank you.
Hi Nan, I think you could use an electric grill pan for these, but don’t need to cover it. Hope you enjoy!
Will this work with lime instead of lemon?
Sure – it will obviously have a bit of a different flavor, but should still be good. Hope you enjoy!
This is the best marinade ever! We love it. My husband does all of the cooking and he absolutely loves making this for chicken.
He now makes extra chicken breasts, cooks and freezes them. We take them out of the freezer and use the chicken for sandwiches or cut up in a salad.
Hi Jenn-
First of all, your cookbook is awesome. Congratulations. You are incredibly deserving and I love that your family has been such a huge part of the story.
We are celebrating my mom’s 80th B-Day in 2 weeks. My aunt and uncle are coming in town to celebrate which is very special. I want to make your perfect grilled chicken breasts, and I love the salad you selected as a “pair with”. Can you recommend a starch, or carb to go along with the meal? There will be 8 of us. Thanks a million. Mary
Thanks so much for the kind words, Mary – happy that you enjoy the recipes! This focaccia or these smashed potatoes would pair nicely with the chicken. Happy 80th to your mom!
Hi Jenn,I plan on tripling this recipe; should I make two separate marinades, and marinate in two separate bags, or is it okay to make one marinade and put all in one ziplock bag?
Thank you!
Hi Debbie, as long as there is room for all of it in one bag, there’s no reason you need to separate them into 2. Hope you enjoy!
This is exceptionally good chicken. It is now my all purpose marinade, and I am so grateful—Best grilled chicken I’ve ever made. Thank you, Jenn!!
I think I bought too large of chicken breasts. I really tore them up trying to get them to 1/2 inch. Still anxious to try them as the marinade smells delicious.
Hi Ruth, I didn’t get mine down to 1/2 inch. More like 3/4 and they were perfect. So freakin’ delicious!
How much fresh thyme and oregano should I use to replace the dried? Thank you!
Hi Margaret, The general rule of thumb when your substituting dry herbs is to use 1/3 of the amount of the fresh herbs called for. Hope you enjoy the chicken!
Sorry, when rereading your Perfectly Grilled Chicken Breast recipe again, I found the answer re the fat content. It included the marinade. I’m trying them this week. Thanks! Sue
YES RECIPE IS A WINNER _ WITH ONE ADJUSTMENT
OK at a quick glance, we see 188 reviews averaging 5 stars and recognize quickly this recipe is a winner.
I *love* salt and use it liberally. So for me to write this is a shocker but I truly think it was too salty. I’ll make again and simply use less salt.
Fantastic presentation! Thanks Jen for the inspiration! I bought your cookbook & am happily making my way through that. it’s the least I can do given all the free recipes you’ve given us for years!!!
Comments for others
1. SHORTER TIME TO MARINATE WORKS GREAT TOO! 🙂 Only had about 4 hours to marinate and results were DELICIOUS
2. WORKS GREAT WITH OTHER CHICKEN PARTS. In addition to boneless breasts – I tested this on full bone-in chicken drumsticks and full bone-in chicken thighs. FABULOUS!! Baked in oven
3. GORGEOUS presentation!!! Oh my house smells amazing too!!!!
I have been using this recipe for years! Simply the most delicious, most forgiving recipe for flavorful grilled chicken. I have used this marinade for chicken breasts, cutlets and tenderloins. Monitor the cooking temp and time and it’s unbeatable.
I have also achieved fantastic results by mass producing the marinade in individual gallon sized storage bags and marinating chicken breasts 1.5lbs at a time. Simply make the marinade, pop in the chicken, press the air from each bag, seal and freeze. When you are ready to grill, defrost in fridge, then grill.
Perfect for busy families.
Last tip: The marinade calls for 6tbs of olive oil. For quicker measuring, 6 tbs is just a touch over 1/3 of a cup.
Make this! It’s simple, but full blown great!
Can you use the George Foreman grill for this recipe?
Sure, I think that should work fine. Enjoy!
We have made these several times and they are awesome. I think marinating about 8 hours is ideal. I would agree with some reviewers that they are a little salty, and I now use about 1/3 less of recommended salt. Love the lemon zest, garlic and herbs. Another “10”!!
Best grilled chicken breast EVER!! My hubby only likes chic breast, but I’ve always hated it for being so dry. This works like a charm!! I seriously crave it now! Thanks!!
We absolutely love this recipe! It is so simple yet amazingly delicious. We make it with breasts and boneless thighs. I usually double the herbs since we like it stronger. Our kids devour this. We like to eat it chopped up on a big bed of greens with sweet potato on the side!
We like to add BBQ sauce to grilled chicken sandwiches. Will the flavor profile of the marinade clash with BBQ sauce?
Hi Aaron, while I don’t think the barbeque sauce is really necessary here, I don’t think it will strongly clash; I’d suggest trying a few bites without it and then add if you think it’s necessary. Hope you enjoy!
Wonderful recipe but I used lemon juice instead of lemon zest and the chicken came out more tender!
This has become a staple in our house. We marinate chicken breasts every week with this marinade and they come out perfect every single time. Its great to have a protein ready to go in the fridge with this busy household. I am so grateful I found this blog a few years ago (first recipe I tried was the caesar dressing – Amazing). Whenever I meal plan I go straight to Once Upon a Chef. Thanks, Jenn! Can not wait for the cookbook. I pre-ordered!
😊
These are possibly the best chicken breasts I have ever made! Flavorful and tender. This is my new ‘go to’ chicken breast recipe. Once, due to a change in plans I had to let them marinate much longer than the recipe states, and they were even better! I highly suggest you give this recipe a try.
I make this recipe every summer – it’s so delicious and healthy. I make it as is, and will serve it with a burrata and tomato and peach salad, with a balsamic reduction drizzle on top, and maldon sea salt. SO GOOD!
Delicious! Made extra so that I could it take to work for lunch. Put leftovers over a salad the next day and yum, again! I cut the lemon in half and grilled that too for a minute to squeeze on afterwards. So easy, and loved coming home knowing that dinner was already marinated and ready to cook. Might try next time with another oil like avocado oil.
Plan on trying this recipe soon. I have yet to try one of your dishes that didnt turn out wonderful. Question: If I cook in oven the 5-10 min range seems a lot so what temp should the chick read with thermometer?
Hi Janice, I’d remove the chicken from the oven when the internal temperature is 165 degrees. Enjoy!
This is a an awesome chicken marinade. I use it all the time. Ty
I have used this recipe multiple times this summer. It is perfect indeed. Really good for salads. I send them back with my daughter in college and she appreciates it so much.
This is one of the most useful and best recipes I’ve found in years!!! I have over-marinated my chicken breasts all my life and never knew that adding lemon juice pre-cooks them! Now this is my one and only marinate for chicken breasts and they come off the grill juicy and tasty every single time! Thank you for this miracle recipe – I share this ‘secret’ all the time!!
This is the best chicken recipe. Don’t skimp on the olive oil.
I loved this marinade on chicken. I left out the thyme and kept everything else the same. I wanted to grill it but ended up cooking inside in pans. Everyone was pleasantly surprised how good it was! Thank you!
1 1/2 teaspoon of thyme was far too much. That and the salt was all I tasted. I will try it one more time only using 1/2 teaspoon of thyme and omitting the salt entirely. The chicken was juicy.
Made this tonight and it was a hit!!! I always have a hard time zesting lemons, so I used a combination lemon zest & fresh lemon juice, as well as added dried rosemary. The chicken was so moist and flavorful, and I only let the 1st batch marinate for 4 hours! Thanks again Jenn for another great, go-to recipe!
Can’t wait to try this! Would it also work with boneless, skinless thighs?
Sure, Rae.
I love this recipe. Because of fresh rosemary in the backyard, i also add that to the marinade. Typically I’ll buy 10-15# of chicken at a time and prepare in bulk and freeze in a ziplock just enough per bag for all 5 of us and extra for lunch the next day to take to work. So easy to clean up prep dishes once and have yummy and fresh dinner any night! Working woman’s dream dinner.
Absolutely delicious! My husband, our 3 boys, and I all agreed that it was the best chicken we have had in a long time. I wouldn’t change a thing. It reminded me of Panera chicken, only better. Definitely a keeper.
Perfect! I am NOT a great cook and a total rookie at the grill. They were PERFECT!!
Can I make the marinade in advance and then add the chicken to it to marinate for 12 hours or less. I want to make the marinade tonight and put the chicken in tomorrow morning for tomorrow night’s dinner.
Definitely!
Really good. Really easy. Another great Jenn recipe.
Will this work on fish??
Sure, but you wouldn’t need to marinate it for as long as the chicken. I’d love to hear how it is with fish!
This is the ONLY grilled chicken breast recipe we need. So flavorful and amazing. Kids love it too. So true that acid is not needed in marinade to bring out flavor.
Another winner. Made it with the asparagus/peas. I will try to take it off just a smidge earlier as I wasn’t quite able to comment that it was super moist, but the flavor and hint of lemon was perfect. I marinated for 8 hours and the chicken looked exactly like your photo. We will be making again very soon as I like the versatility of its use above and beyond just eating as is.
This recipe is amazing! Couldnt believe how moist and tasty the chicken turned out. Marinated for 6 hours then cooked on the grill as directed. Thanks 🙂
No lemons, so used lemon juice instead. My husband’s comment after taking his first bite… “I’ve never had chicken that was this moist” … awesome!
It does work.
Perfect every time!
At what temperature do you grill the chicken breasts? If I have my grill on high, it can get to around 600 degrees.
Hi Lynn, your grill should be set to high. You know your grill best, though, so if you feel like it runs really hot, you could turn down the heat just a smidge.
how long should the breasts marinate?
Hi Marie, the chicken should marinate for at least 4 hours or up to 12 hours. Enjoy!
Is it ok to marinate overnight? Why only up to 12 hours?
Sure, Gwynne – that’s perfectly fine.
I am contemplating trying out this recipe for a simple lunch tomorrow, but I live in an apartment and I do not have an outdoor grill. Is there any way to adjust the cooking time/method to accommodate grilling in the oven? Thank you!
Hi Faraday, Yes, you can use the oven. I’d place them on a broiling pan and broil 4 to 6 inches from the heat for 5 minutes per side, or until chicken is done. Hope you enjoy!
Hi – can I cook these on a stovetop grill? We are currently getting over a foot of snow here so outdoor cooking is not an option! 🙂 Thanks!
Sure Clara, that will work just fine. Enjoy!
Is this marinate good for chicken that I will be using in a Caesar salad? I made your Caesar dressing earlier to use tomorrow and I don’t know if the flavor’s will complement each other. Also I will be using my grill pan on the stove is the cooking time the same? Thanks!
Hi Brenda, this chicken is perfect for a Ceasar salad! And if you use a grill pan, you’ll also need to turn on your oven; sear the chicken in an oven-proof pan over high heat (for a min or two per side until browned) then finish it in a 350-degree oven for 5-10 minutes. Enjoy!
I saw this recipe and thought the last thing I needed was another recipe for marinated grilled chicken breasts. It was not true then but it certainly is now. These are so much better than any others I have tried. Maybe because of what she said about not using lemon juice in a marinade and only using zest? All i know is these are delicious, juicy and easy. I live in Florida so we grill all the time and these are a menu regular, my husband doesn’t put hot sauce on them and he puts that on everything 😉 Thanks Jenn!
This marinade is so good! I use it once a week! During the summer grilled chicken makes a perfect light meal. In the winter I will marinate bone in skin on thighs and breasts over night. The next evening I throw it all in a pan with potatos and brussels. Bake at 400 for 45-60. Then dinner is done! So versatile, and easy.
It looks so good but I do not have a barbeque. Can you cook the chicken in the frying pan or oven instead? How would you need to modify the recipe?
Hi Carly, You can go either way– If you use the oven, I’d place them on a broiling pan and broil 4 to 6 inches from the heat for 5 minutes per side, or until chicken is done. If you use the stove (you’ll need to turn the oven on too), sear the chicken in an oven-proof sauté pan over high heat (for a min or two per side until browned) then finish it in a 350 degree oven for 5-10 minutes.
So tasty and delicious! Only marinated for about 3 hrs and the flavour was lovely and the breasts were moist…. This is the bbq chicken breast recipe I have been searching for!!
I was preparing for my daughter’s baby shower and wanted to make grilled chicken. As a vegetarian I turned to Once Upon a Chef because every recipe I have ever tried was delicious so I figured I couldn’t go wrong. Everyone raved about the grilled chicken. I made 20 pounds and there weren’t any left!
I have 20 pounds for a party. How did you grill, plate and serve it? Grill ahead and chafing dishes or grill to order so to say?
Thanks!
I made this recipe as written & found that it tasted like the dried herbs used. I was going for it to taste very fresh & bright. It tasted kind of flat to me. I ended up using it in a salad with the buttermilk dressing recipe & the fresh greens from the salad with the homemade buttermilk dressing definitely brought the chicken up a taste level. I’m indifferent to making it again. The preparation was really easy, it’s the final taste that gave me problems. Any suggestions on how to brighten it up or freshen it up? Thanks.
I added fresh rosemary and that chicken was loved by all.
This chicken is so easy and delicious. It has a freshness about it from the lemon. It is going to become a staple at our house. The left overs are great on a salad!
Such an easy recipe and quite delicious. I’ve never succeeded in grilling chicken breast and not having it come out dry. This one is moist each time and I have not made it yet where I was able to marinate for 4 or more hours. I’ve made this three times so far and marinated for only 1-2 hours (due to time restrictions) and it still comes out great. One day I will try to marinate for longer, but it’s good to know it turns out great either way. Thank you for this one and all of your fantastic recipes!
Is the salt in the recipe table or kosher? I doubled the marinade and used 1 tsp of table salt and the marinade was on the salty side for my taste. That said my guests loved the chicken.
Hi Lori, table salt is correct for this recipe. (I’ll always specify if a recipe calls for kosher salt.) Sorry to hear it was a bit salty for you! Probably makes sense to cut it back a bit more next time to suit your taste.
Hi Jenn,
Could I use this recipe for chicken kebabs (breast meat) instead of whole chicken breasts? If yes, should I still pound the meat and could I marinate overnight? We are having a bbq for 50 people this weekend and think kebabs would be easier to serve. Also, do you recommend dried herbs over fresh herbs (I have both)? Thanks in advance for your response.
Yes Le Hoa, you could turn these into kebabs, but it’s not necessary to pound the meat. You can still marinate the chicken overnight and, regarding the dried versus fresh herbs, that’s just a matter of personal preference. (If you go with the fresh herbs over the dried, you’ll want to triple the amounts called for.) Hope the BBQ is a success!
How long do you marinade the chicken before grilling?
Hi Susan, Let the chicken marinate at least 4 hours or up to 12 hours.
Just made these and they are wonderful, packed with flavor. Thanks for the recipe.
Had this for dinner tonight. It was amazing. Reminded me so much of the Greek Chicken from my favourite restaurant. I couldn’t believe how easy it was to prepare and how fast it cooked. Will be in regular rotation all summer long. Thanks so much for such a great recipe.
I had gotten away from doing boneless skinless chicken breasts on the grill because of repeated bad results!!! Thank you Jen for helping me see the light!!! Made these for my daughter and family last night and viola……SUCCESS!!!! They were sooo flavorful, tender and moist!! Love your recipes Jen!!! There is a lot of success in my kitchen since I’ve found your website!!!!
I’ve used this lemon marinade countless times and have even subbed italian herb seasoning in place of the garlic and herbs when Im out of them.. fantastic recipe!! My only question is can I leave this in the marinade for 24 hours?
Thanks!!
Hi Georgia, So glad you like it!! I think you’ll get the best results if you marinate the chicken no longer than 12 hours.
Was looking for a quick and easy chicken dish. Everyone really enjoyed the recipe. It was moist and flavorful. This is a keeper.
Should the garlic be minced?
Yes, the garlic should be minced.
Got rave reviews from my family on the grilled chicken recipie. First time I made the chicken Caesar salad. Just made again tonight. First time I used chicken tenders and it worked great. This time I used breasts that I split lengthwise to get even thickness for even cooking. Will be my go to recipie for grilled chicken breasts for whatever I am cooking. The other good thing is that you can use the lemon zest in the marinade and the juice of the same lemon in the Caesar dressing.
What a great recipe. I used it with chicken thighs and it turned out beautifully – full of flavour. A medium heat with a griddle pan cooking the fillets for 4 minutes each side (a little longer if need be) produced a lovely caramelisation and bar marks. Marinating the thighs for an hour is great ( overnight is brilliant).
Excellent, perfect with grilled asparagus and brussel sprouts! And I only marinated mine for just over 1.5 hours.
Wonderful grilled chicken breasts!!!
Very good and moist with a wonderful lemon/garlic flavor. Will make again and again.
Wow!!!! I’m going to have to give this one 6 stars!!! I had been putting this recipe off thinking it was probably fine but a little boring. Well!! I was so wrong!! I even forgot to pound the chicken. I’m fooling everyone into thinking I’m an amazing chef!!!
This recipe has changed my life! I only know how to grill chicken thighs and chicken on the bone- I have never had success with boneless breasts on the grill until now! I am very excited! My chicken came out perfectly, just like its name!
Since my original post, I have made this chicken about fifteen times! It is outstanding and the only chicken I ever want! I just wanted to mention that I have used six breasts with the same amount of marinade and it’s really just as good! YUM
Just wanted to say this is a wonderful recipe! I was skeptical, because the ingredients are so simple. However, the chicken turned out perfectly tender, moist, and full of flavor. I used a thigh, which was very thin, so didn’t even pound it.
Well first off, this was the juiciest grilled chicken I have ever had! unfortunately, I didn’t have a lemon or thyme, so did a bit of fusion cooking. I subbed the thyme with sage and the lemon with medium curry.
WOW! Grilled boneless curried chicken breasts! What a treat.
Great site by the way, you are now one of my fav’s!
Thanks so much for sharing your grilled chicken with lemon, garlic and herbs recipe, like so many others I can’t believe how good yet simple it is. I added it to a Greek salad, amazing!
I had a BBQ this weekend and made this for the first time (along with the garlic rosemary flank steak 🙂 Everyone LOVED this. They loved the flank steak too but the chicken was the hit of the evening. Thanks!!
I didn’t have a lemon on hand, but did have a lime! The lime was delicious with the herbs – I paired it with your corn, black bean chipotle salad. It was a “rock on” kind of moment as we savored the holiday weekend. Thank you!
This is an awesome marinade!
I’ve made this twice now. You can really taste the lemon and garlic
These were the BEST chicken breasts I have ever cooked on the grill! Very flavorful, tender and juicy. The chicken just melted in your mouth!! I put them in the marinade around 8 am before work and cooked them on the grill around 7 pm…….everyone raved about how delicious they were! Great, simple and easy recipe going into my permanent collection! Thanks! 🙂
I can’t believe that this simple of a recipe tastes THIS GOOD. It feels like I am cheating! It does taste like restaurant quality chicken, but a lot healthier. I put this in a salad with squeezed lemon juice, pepperocinis, feta cheese, sliced cucumbers, and sunflower seeds and it was awesome. Thanks so much for the recipe!
These chicken breasts were fantastic. Pounding them out really does tenderize them and make for more even cooking. Wish I had done that in the past with grilling chicken breasts. So tasty!
We loved this recipe. This was the first time I’d ever pounded any meat. I am learning how to be more adventurous because of your site! Since this came out so delicious, I also made your fabulous Moroccan chicken,.
I found this recipe 3 months ago and have made it several times to rave reviews. Super simple and truly delicious. Thank you!
Hello
I have a question.
Do you list the nutritional info for your recipes? I didn’t see it but thought I would ask just in case I overlooked it.
Thanks
Hi Angie, Most of my newer recipes include nutritional data. Have just added it to this one as well; you’ll find it beneath the recipe.
Over the past month we have tried so many of your recipes. What a breath of fresh air to our dinnertime! This chicken is delicious and makes us feel as if we are in a restaurant.
My new go-to chicken marinade. The pairing options for the flavour profile are endless. As with all your recipes, the balance of flavours is perfection!
I loved this recipe. My picky 8 and 6 year old also lived it. I made it with a side if Israeli couscous and the Italian salad on this site. Great combo!! Made recipe exactly as written and it was perfect.
This is my go to recipe for grilled chicken. It’s perfect. great alone, in salads, and makes a great sandwich with lettuce, tomato and bacon on a fresh toasted roll.
I’ve made this several times now. You can really taste the lemon and garlic. No need to make any changes we love it!
I did my best to mess up this recipe. First, after I mixed the marinade I discovered the package had 2 extra chicken breasts. So I tossed in some extra oil and seasoning without measuring. I pounded most of the breasts too thin. Then I forgot about them and left the bag in the frig for 24 hours. I cooked them on the stove on a large grill pan. They were DELICIOUS! My husband even complimented me. This recipe is foolproof.
awesome recipe! Juicy and flavorful! I marinated overnight it came out perfect
I really love this recipe! I just wanted to add that I made an extra marinade and put the lemon juice from the other zested lemon. To the extra marinade, I added kabob veggies to grill along side the chicken.
This is the best grilled chicken I’ve ever had so far! We marinated chicken for 2 hours and it turned out to be so tender and tasty. This will be my go to recipe from no on.
Great recipe – it came out so moist and tender. I used the leftover chicken served over pasta with pesto the next night with the “Big Italian Salad” from this site. The only thing is that I don’t think I pounded the breasts thin enough as they were still a bit pink inside after grilling – I finished them in the oven and they were perfect.
Thank you! My very picky family loved my chicken tonight because of this delicious marinade. Rushed as usual, I could not pound the chicken and it only marinated about 2 hours, but it still worked!
This is now my go-to marinade for chicken breasts! I discovered it recently when I was trying to find the best chicken breast marinade for Dobar Chicken (which I highly recommend if you’ve never had this dish before – it’s a dish from Seattle restaurant, Pogacha).
This marinade is so easy and fast (I generally let the chicken marinate for 30 minutes) and then it’s a quick 4-6 minutes on the grill. I’ve used it for Dobar Chicken and Chicken Pesto, and will probably find more ways to incorporate it in salads and other meals.
Thanks so much Jenn for finally proving to me that chicken breasts can be cooked perfectly with great flavor, and without coming out dry!
The perfect go-to chicken for salads, and easy to double for a make-ahead summer dinner party. In the winter I make this on my indoor grill pan for a healthy meal with broccoli and couscous. Love it.
This chicken was amazing! I am the daughter of a chef and I LOVE to cook. This is the first time I have left a comment on a recipe site because the chicken is that good. Thank you!
Can you use boneless chicken cutlets — already thin — so you don’t need to pound them? Thanks!
Hi Wynn, Unfortunately, I think the cutlets would dry out on the grill; those are better for sautéing.
These made my first catering gig a hit ..thanks 100
Would it taste better with a char. grill ? Please answer by 8am
Hi Jimi, Yes, I think everything tastes better on a char grill 🙂
The calorie count would be nice to put with the recipie!
Can I cook this on a “George Forman grill”?
Hi Janet, Yes that should work fine!
im trying this recepie out as we speak. i added grated chillie n chuckney. i hope it turns out well. will keep u posted. thank u for sharing ur knowledge with us!:-))
Attempting this without the garlic or lemon zest for a late lunch. Hope marinating the breasts for 30 minutes in the fridge will be good enough. Also, I’m going to be using a grill pan instead of a proper grill.
To follow up on my previous comment, I want to thank you for sharing this recipe on your blog. I successfully made the most tender and juicy grilled chicken breasts that I have ever had the pleasure of eating. Went great with my spinach-mint-cilantro pesto and a Mediterranean-style salad. I cut up the extra breasts, added them to the salad and refrigerated it for a quick meal. Can’t wait to eat that tomorrow! 🙂
I make this all the time and was a big hit for my party last night.
Unfortunately, I overplanned and have a lot of grilled chicken left over. Does the cooked chicken freeze well?
Hi Melinda, I suppose you could freeze it but the texture wouldn’t be quite the same. If it were me, I’d repurpose it for another dish. It’s delicious chopped up in my Chicken Tortilla Soup.
Thanx for the reply. I left the chicken with the said stuff for almost 4 hrs then sauté it on the pan. It went flying at the dinner table. It was a pound party and I felt good about myself . This recipe is winner.
Can we use an oven instead of a grill?! If so what are the directions for it?!
Hi Sam, These are definitely better on the grill, but if you want to cook them indoors you can broil them. Place them on a broiling pan and broil 4 to 6 inches from the heat for 5 minutes. Turn the chicken and broil an additional 5 minutes or until chicken is done.
Hi, I don’t have a grill. .. but I would love to do the same on the pan on the burner. Hw to go about it.
Hi Sonia, I would sear the chicken in an oven-proof sauté pan over high heat (a min or two per side until browned) then finish the chicken in a 350 degree oven for 5-10 minutes, or until done. Hope you enjoy and please let me know how it turns out.
What if i couldnt mince the garlic but cut it in small/medium pieces will thay affect flavor.
Lily, No worries, it will be fine.
I had the chicken in the marinade for 24 hrs. Is it still okay to cook?
Hi Melinda, It is absolutely still fine to cook. Since there’s no acid in the marinade, the meat holds up very well. It will just be very flavorful.
Just an update. You’re right Jenn. The chicken was delicious. I served it waith a salad and everyone in the family enjoyed it. Now I’m trying to figure out what to make tonight. THANKS.
The chicken was so juicy, and flavorful; it goes perfectly with the Big Italian Salad. The recipe for the salad dressing is so good, I could, and would drink it! The only difference I do for the dressing is more basil, and a little more honey, about a tablespoon.
what can you substitute for olive oil?
Hi Jen, You could use vegetable oil or canola oil.
Hi Jen,
Going up to a cottage this week end and we will be cooking a couple of meals. To make it easier I thought I would do the breasts up ahead of time in the marinade and the freeze for easier transport and thaw when needed.
Any problems doing it this way?
Hi Karen, It should be fine. Have a nice weekend 🙂
Made this dish for dinner last night…it was really tasty.
Thanks!
Can you make the marinade a couple days ahead
and keep on refrigerator?
Hi Carol, Yes, definitely.
This is a nice chicken dinner. The marinade is not a strong one, but mellow and tasty. Thanks to your excellent instructions to cook on the bbq, they came out moist and juicy. Thank you.
this was AMAZING!!!!
it was tender and not dry at all! every body just loved it! thank you very much.
This was a very tasty recipe! I had company this afternoon and wanted a healthy fresh grilled chicken recipe to go over salad. This was perfect and company loved it as well! Thank you!!
I loved this recipe! My boyfriend is the PICKIEST chicken eater ever and he raved about this chicken. It was so flavorful and easy to do. I will keep this recipe on hand for a LONG time…you can do so much with it!
This was the most flavorful and moist grilled chicken ever – it is my new go-to recipe for chicken on the grill! My husband grilled it just as you said and it came out perfectly! We served it with grilled zucchini and roasted potatoes. Delicious!
This chicken marinade is fantastic. I did not have thyme so I subbed in a little basil. I have read that acidic ingredients will toughen meat (and turn beef a nasty grey color) but it is hard to find a marinade that doesn’t use some type of acid. Thanks for the great recipe.
Thank you for sharing! it really was the best grilled chicken breast. the key was leaving out acidic stuff n the hi temp !! thanks once aGAIN
Jenn, is there anything you don’t do well? This recipe was superb, like everything else I’ve tried. Thank you!
Thank you, Pauline! I’m so glad you enjoyed!
Such a great tasty marinade made it on my George Forman came out great !
These were awesome!!!
It was my first time to (electric) grill chicken breasts and I followed your recipe – the result? Juicy, flavorful chicken breasts. So stoked! Will definitely try more recipes from your site.
I made this for dinner the other night. I only made one serving, so I decreased the marinade accordingly, and it worked wonderfully. The chicken cooked evenly and wasn’t dry at all. I’ll be pounding out my chicken from now on! Thanks!
I never pound meat . Instead, I will butterfly the chicken and plan on using a grill pan (apartment life sometimes leaves something to be desired).
This chicken recipe is excellent. The advice to pound the chicken breast evenly and to avoid acid juice in the marinade was appreciated. I sprinkled fresh herbs on everything just serving. The texture of the chicken was superb, and leftovers were fabulous in chicken salad. Thanks!
Yum yum! LOVE grilled chicken!
These are great! I’m big on pantry/fridge/freezer ingredients – so I’ve used a couple T’s of lemon juice instead of zest and it works well. This chicken is so versatile – you can switch out the seasonings for cumin, onion and chili powder for mexican dishes, or use some soy sauce with the marinade, remove the basil and oregano, and you’ve got a yummy asian marinade. I love this recipe on your caesar salad with some homemade croutons and sun dried tomatoes!
Thanks for the recipe! I am trying it tomorrow so I will be back with the verdict, which I’m sure will be great! Never knew that about the lemon juice.. I always juiced and zested but will be trying your method.
My new favorite go to chicken! Delicious!
This is one of my favorite recipes to make – its easy, delicious and full of yummy flavor!
This is my new go-to recipe for grilled chicken. Sometimes I sub fresh herbs for the dried, but other than that, there are no changes needed! Delicious!
Simple and delicious. Leftovers are great in a salad.
Jennifer!!!!!!!!!! Are you married? Awesome recipe. I have instanly become the king of grilled chicken amongst my friends and family!
Made these tonight and served them with a lemon and caper pasta recipe I also found online. Great pair and the chicken was tender and moist and delicious. Thanks!
Just as the title promises-perfect. Love your recipe and directions. Thanks for the inspiration!
The. best. grilled. chicken. ever. Hands down. The chicken is so juicy. My family loves it. I make this chicken at least twice a week in the summer. And cook it indoor on grill pan in the winter and late fall.
This chicken recipe is terrific. Not only do I make it, but my sisters and friends do!
This is my second comment on this recipe, spurred of course by the chance to win the Le Creuset Dutch oven, but every time I use this recipe I think about commenting again. It truly is my go-to recipe for grilled chicken. The combination of method (pounding the breasts and highest heat grilling) plus using lemon zest instead of juice to marinate is pure genius and transforms bland boneless, skinless chicken breasts into the most flavorful and moist grilled chicken ever. I have started making extra to freeze and have on hand for salads. Truly a stellar recipe!
These were the most tender, well-seasoned chicken breasts I’ve ever had! I had to use a rolling pin, but I’m definitely getting a meat mallet now. I put the Ziploc bag over a glass measuring cup (draping over its sides) to keep the bag standing up, making it easier for me to add the oil and the rest of the marinade. Thank you so much!!
I’ve never tried it, Kris. But please let me know how it turns out if you do!
Have you ever tried this marinade on boneless pork chops? If so how did they turn out?
I’d like to try your recipe on an old Jenn-Air grill. That means I won’t be covering the meat while it’s grilling. Any recommendations on how long to cook the pounded chicken on each side?
Thanks,
Robin
Wonderful marinade! I found my new favorite 🙂 Lovely site too!
Oh ho ho, I have found my go-to recipe/method for grilling chicken breasts. These were fantastic. Thank you so much!
The wash is only an aesthetic thing not something I think would affect the taste. cool them,the first feeling I have that is many different ideas you wrote,insist it.now link my name to see my website,some about Retro Jordan,thanks.
Betty, You can do the chicken ahead of time if you need to, and fresh rosemary would be a fine substitute for the oregano. Enjoy!
Can this chicken be grilled early and then reheated slowly in the oven later in the day?
I am disabled and can’t do all the cooking all once unfortunately; thus the need to do the chicken early if possible.
Also, can I use rosemary instead of the oregano? I have both fresh and dried.
Any help or advice would be greatly appreciated:)
LOVE this recipe!! I was scared to grill at such a high temperature, but I followed your directions exactly and it was wonderful! Moist, flavorful without being overpowering, quick and easy prep. What more could you ask for? Thanks again for another keeper! This will be my go-to chicken recipe from now on.
Carol Herndon
Like a child on the shoulders, like tears on the face, like a poet among the letters on the moon, like dolphins on ocean, you are my angel, is the first and last paradise!
Made this chicken for our Father’s Day BBQ and it was a big hit. Keep the recipes coming…my family is loving them!!
Matthew, Unfortunately, this recipe won’t work in a saute pan. The only substitute for the grill would be a grill pan. Hope that helps!
Made this tonight overtop angel hair pasta tossed with a lemon-chive sauce. The chicken is simply fantastic—and so easy to make. Just like you, this will be my basic go-to grilled chicken recipe too! Thanks
I love a simple moist chicken breast, and doing it on the grill makes it even more enticing!
We just cleaned up the grill for the season and I’ve been looking for great chicken breast marinades–perfect timing!
This sound fabulous! Love easy chicken recipes – will definitely try this!
xxMK
Delightful Bitefuls
Thank you so much for these step-by-step instructions! I didn’t know that acid ingredients such as vinegar make the meat tough. I’m going to try this marinade today!
What alterations would you suggest if we don’t own a grill and had to saute the chicken instead?
I don’t see any reason this would not be delicious prepared in an iron skillet. I cook marinated chicken recipes all the time in my iron skillet, just be sure not to overcook them and make them dry. Look at the ingredients, I mean, how bad could it be?