Lemon Herb Grilled Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Marinating Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
471 kcal
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Course
Main Course
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Cuisine
American
Lemon Herb Grilled Chicken
Description
This recipe begins by pounding chicken breasts to about 1 inch thickness for even cooking. The marinade combines lemon juice, white wine vinegar, minced garlic, fresh basil, mint, parsley, dried oregano, salt, pepper, and olive oil to tenderize and flavor the chicken. Marinating for at least 1 hour, up to 8 hours, allows the citrus and herbs to infuse evenly.
Cooking occurs over medium to medium-high heat on a grill or heavy skillet coated with vegetable oil. The chicken grills 5-6 minutes per side until it develops a beautiful char and reaches an internal temperature of 1656F, preserving juiciness. Optional lemon slices can be grilled alongside for charred citrus notes.
Resting the chicken for about 5 minutes before serving ensures juices redistribute, keeping the meat moist. A squeeze of fresh lemon and a sprinkle of parsley enhance the bright, fresh flavors. The marinade's oil content means only some remains on the chicken, affecting calorie count.
Ingredients
- 1 1/2 lbs chicken breast about 4 breasts, trimmed of excess fat, boneless skinless
- 1/4 cup lemon juice
- 1/4 cup white wine vinegar red wine vinegar can also be used
- 5 cloves garlic minced
- 2 Tbsp chopped basil fresh
- 2 Tbsp chopped mint fresh
- 2 Tbsp chopped parsley fresh
- 1 1/2 tsp oregano dried
- 1 tsp kosher salt
- 1/4 - 1/2 tsp black pepper
- 1/2 cup olive oil
- 2 lemon one sliced, one cut into wedges (optional, plural
- parsley for garnish (optional, fresh, additional
Instructions
Prepare chicken
- Top cutting board with wax paper, and top with a chicken breast. Top with another piece of wax paper and use the flat side of a meat mallet to pound chicken to about 1 inch thick. If chicken breasts are on the thinner side, you may not need to do this.
- Repeat with remaining chicken breasts.
Marinate the chicken
- Fold the top down on a large resealable plastic bag, and add bag to a mixing bowl (for stability). Add lemon juice, vinegar, garlic, basil, mint, parsley, oregano, salt and pepper. Whisk to combine.
- Pour in olive oil, whisking as you pour.
- Add chicken breasts to remaining marinade, seal bag, and massage marinade into the chicken.
- Place bag with chicken on a plate or small rimmed baking sheet and add to the refrigerator. This keeps any potential leaks from getting all over the refrigerator.
- Chill and marinate for at least 1 hour, or up to 8 hours.
Grill the chicken
- Preheat grill over MED/MED HIGH heat. Brush grill with a little vegetable oil, then grill chicken for about 5-6 minutes per side, until beautifully charred and cooked to an internal temperature of 165°F.
- If using sliced lemons, while chicken is grilling, add some lemon slices to the grill and char.
- Let chicken rest for about 5 minutes to allow juices to redistribute.
Serve
- Top chicken with a squeeze of lemon juice and some minced fresh parsley if desired.
Notes
- Pound chicken breasts for even thickness and consistent cooking.
- Marinate in the refrigerator for at least 1 hour, up to 8 hours, to enhance flavor and tenderness.
- Grill chicken on medium to medium-high heat for 5-6 minutes per side until internal temperature reaches 1656F.
- Use vegetable oil on grill or skillet to prevent sticking and promote char.
- Rest the cooked chicken for 5 minutes before serving to retain juices.
- Optional: grill lemon slices with chicken to add charred citrus flavor.
- Calorie estimation assumes full marinade consumption; actual intake is less due to oil left behind.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 10g | 3% |
| Protein | 38g | 76% |
| Fat | 32g | 49% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 789mg | 33% |
| Potassium | 842mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1085IU | 22% |
| Vitamin C | 50mg | 56% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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