Grilled Chicken Breast with Herbs: Your New Go-To Summer Recipe

Grilled Chicken Breast with Herbs: Your New Go-To Summer Recipe

Ever wondered how to make perfectly juicy grilled chicken that’s bursting with flavor? Look no further! This grilled chicken breast with herbs recipe is about to become your new summer staple.

Prep Time:

20-30 minutes

Cook Time:

10-12 minutes

Total Time:

30-42 minutes (plus marinating time)

Servings:

4-6

Difficulty:

Easy to Moderate

Dietary Tags:

Gluten-free, Keto-friendly, Low-carb

Equipment Needed:

• Grill or grill pan
• Cutting board
• Meat mallet (or rolling pin)
• Plastic wrap or ziplock bag
• Whisk
• Tongs
• Meat thermometer

Ingredients:

• 1.5 lbs (680g) boneless, skinless chicken breasts (about 4 breasts)
• 2 lemons, juiced and zested
• 2 Tbsp (30ml) fresh herbs, chopped (basil, parsley, thyme, or oregano)
• 4 cloves garlic, minced
• 1/3 cup (80ml) olive oil
• 1 tsp (5g) kosher salt
• 1/2 tsp (2.5g) black pepper
• 1/4 tsp (1g) chili flakes (optional)

Method:

Step 1:

Place chicken breasts between two sheets of plastic wrap and pound to an even 3/4-inch thickness.

Step 2:

In a large bowl, whisk together lemon juice, zest, herbs, garlic, olive oil, salt, pepper, and chili flakes.

Step 3:

Add chicken to the marinade, making sure each piece is well-coated. Cover and refrigerate for at least 1 hour, or up to 8 hours.

Step 4:

Preheat your grill to medium-high heat (about 400°F/200°C). Oil the grates to prevent sticking.

Step 5:

Remove chicken from marinade, letting excess drip off.

Step 6:

Grill chicken for 5-6 minutes per side, or until internal temperature reaches 165°F (74°C).

Step 7:

Remove from grill and let rest for 5 minutes before serving.

Crucial Tips:

• Don’t skip the pounding step – it ensures even cooking!
• Pat chicken dry before grilling to get those beautiful grill marks.
• Use a meat thermometer to avoid overcooking.
• Let the chicken rest after grilling to lock in those juices.

For another quick and delicious chicken recipe, consider these Air Fried Chicken Breasts, which are perfect if you’re short on time!

Storage:

Refrigerate cooked chicken for up to 3 days or freeze for up to 3 months.

Scaling:

Double the recipe for a crowd, but make sure not to overcrowd your grill.

Common Mistakes:

• Marinating for too long (more than 8 hours) can make the chicken mushy.
• Cutting into the chicken right after grilling lets all those precious juices escape.

Variations:

• Swap chicken breasts for boneless thighs for a juicier result.
• Try different herb combinations – rosemary and sage are delicious too!
• Add a tablespoon of Dijon mustard to the marinade for extra zing.

Looking for sides that pair perfectly with this chicken? Why not try these Grilled Asparagus, ready in just 10 minutes, or go big by serving alongside this wholesome Sheet Pan Salmon recipe for a feast.

Alternatively, if you’d like more grilled inspiration, check out these Grilled Shrimp Skewers to impress your dinner guests.

I’ve been grilling chicken for years, and let me tell you, this recipe is a game-changer. The combination of fresh herbs and lemon creates a flavor explosion that’ll have your taste buds doing a happy dance. Pair it with a classic like Greek Chicken Bowls for an unforgettable Mediterranean twist or go low-carb with a hearty side like Shrimp Scampi with Zucchini Noodles.

Now, here’s a pro tip I learned the hard way: don’t be tempted to crank up the heat too high. You might think it’ll give you those picture-perfect grill marks faster, but you’ll end up with chicken that’s charred on the outside and raw in the middle. Trust me, medium-high heat is your friend here.