Meat/ Summer

Marinated Grilled Chicken with Lemon and Fresh Herbs

Lemon and Herb Marinated Grilled Chicken from A Thousand Crumbs

My grill definitely works overtime during the Summer!  I love cooking outside (yes even on my tiny little apartment balcony) and grilling infuses so many amazing flavors into food, which makes the results hard to beat!

This grilled chicken is outstanding and really ups the bar on your  boneless skinless chicken game.  The raw chicken sits in a marinade of fresh herbs, lemon juice, olive oil and garlic, for a few hours.  Which means…

A) The chicken needs to be prepped earlier in the day, which leaves less to do when you’re trying to prepare the rest of the meal.

B) The long marinade infuses the meat with flavor, and the acidity in the lemon juice actually breaks down the protein a little bit, making for super tender and moist results!

I love serving this chicken with a rice pilaf or roasted potatoes, and a cool, crisp salad.  I also make extra so I have leftovers to chop up and throw on top of salads during the week.  Now go fire up that grill of yours!

Marinated Grilled Chicken with Lemon and Fresh Herbs

Print Recipe
Serves: 3-4 Cooking Time: 2 Hours

Ingredients

  • 2 (12oz+) boneless, skinless chicken breasts
  • 1/2 cup olive oil, or avocado oil
  • lemon zest from one lemon
  • 1/3 cup lemon juice
  • 4 garlic cloves, crushed
  • 1/2 tsp fresh rosemary, minced
  • 2 tsp fresh oregano, minced
  • 1 tsp fresh thyme, minced
  • 1 tbsp fresh basil, minced
  • salt and pepper to taste

Instructions

1

Rinse and dry chicken. Butterfly, or fillet (cut in two) each breast lengthwise and add to gallon sized Ziplock bag.

2

Prepare the marinade by whisking together the olive oil, lemon juice, garlic, rosemary, oregano, thyme, basil and salt and pepper.

3

Pour marinade over chicken, and seal the bag. Toss chicken around to coat evenly. Refrigerate for 3+hrs, rotating and moving the chicken around every hour or so.

4

Pre-heat grill to medium-high. Grill chicken 3-4 minutes per side, depending on thickness, or until a thermometer inserted into the center registers 160 degrees.

5

Let the chicken rest for a few minutes to really seal in the moisture before diving in!

 

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2 Comments

  • Reply
    Jen
    August 3, 2016 at 9:43 am

    Those herbs look great! Wonder where you got them? Hee hee! Can’t wait to try the recipe!

    • Reply
      Amanda (athousandcrumbs)
      August 3, 2016 at 10:36 am

      My friend has this amazing urban garden and she brought me a whole bouquet of fresh herbs one day! 😉

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