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Herb-Marinated Grilled Chicken Breast

This dish features lean chicken breasts marinated in a bright herb and lemon mixture, then grilled to develop a flavorful charred exterior with juicy, tender inside. The quick high-heat grilling method ensures a beautiful sear and vibrant aroma, resulting in a satisfying main course with fresh herb notes and a hint of citrus.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Grilled
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless, skinless, pounded to even thickness
  • 1/4 cup lemon juice freshly squeezed
  • 1/4 cup olive oil extra virgin preferred
  • 2 cloves garlic minced
  • 1/4 cup chopped parsley fresh
  • 2 teaspoons fresh thyme chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon chili flakes optional

Equipment

  • Sharp Knife
  • Grill or grill pan
  • Tongs
  • Meat thermometer
  • Basting brush

Method
 

  1. Place the chicken breasts on a cutting board and use a sharp knife to butterfly each, slicing horizontally to create an even, thinner piece. This helps them cook evenly and quickly on the grill.
  2. In a bowl, whisk together lemon juice, olive oil, minced garlic, chopped parsley, chopped thyme, salt, pepper, and chili flakes if using. Pour this marinade over the chicken breasts, ensuring they are well coated.
  3. Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes, or up to 2 hours for more flavor. The marinade will slightly tenderize and infuse the chicken with fresh herb aroma.
  4. Preheat your grill or grill pan to medium-high heat, aiming for about 200°C (390°F). Lightly oil the grill grates with a basting brush to prevent sticking and ensure good sear marks.
  5. Remove the chicken from the marinade, allowing excess to drip off, and place it on the hot grill. You should hear a sizzle as it hits the grates.
  6. Grill the chicken for 6–8 minutes on one side, until you see deep grill marks and the surface starts to char slightly. Flip the chicken using tongs and cook for another 6–8 minutes, until fully cooked and juices run clear.
  7. Use a meat thermometer to check that the internal temperature reaches 75°C (165°F). Once done, transfer the chicken to a plate and cover loosely with foil.
  8. Let the chicken rest for 5 minutes. This step helps retain the juices, making each bite tender and flavorful.
  9. Slice the rested chicken into strips or serve whole, garnished with a squeeze of fresh lemon or a drizzle of herb-infused oil for extra brightness.

Notes

For extra flavor, marinate the chicken longer or add a touch of chili flakes for heat. Make sure to preheat your grill thoroughly for the best sear and avoid sticking. Resting the chicken is crucial to keep it juicy.