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Lemon Herb Grilled Chicken

By Martis Guleryan Updated

In short: Marinate pounded chicken breasts in lemon juice, olive oil, garlic and fresh herbs for 30 minutes to 4 hours, then grill over medium-high heat 5–7 minutes per side to 165°F (74°C). About 1 hour with a 30-minute marinade; serves 4.

  • 1 hr
  • 4 servings
  • Easy
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Grilled chicken breasts with char marks on a platter with lemon slices and fresh herbs at an outdoor summer table
Illustrative AI-generated photo.

Why you’ll love this recipe

A short list of fresh ingredients — lemon, garlic, olive oil and herbs — gives plain chicken breasts a bright, summery flavor. Pounding them to an even thickness keeps them juicy on the grill.

  • Simple marinade made from pantry staples and fresh herbs.
  • Cookout friendly — grills in about 15 minutes.
  • Meal-prep ready — slice it for salads, wraps and grain bowls all week.

How long to marinate with lemon

Acidic marinades work fast. Thirty minutes is enough for the garlic and herbs to flavor the surface, and up to 4 hours gives a more pronounced lemon flavor. Beyond that, the acid starts to break down the outer layer of the meat and the texture turns soft. The oil in the marinade carries the fat-soluble flavors from the garlic and herbs and helps prevent sticking on the grill. Always marinate in the refrigerator.

Ingredient substitutions

Instead ofYou can use
Chicken breastsBoneless skinless thighs. Grill 5–6 minutes per side to at least 165°F (74°C); no pounding needed.
Fresh herbsUse one-third the amount of dried herbs, such as 1 tsp dried oregano for 1 tbsp fresh.
Outdoor grillA grill pan over medium-high heat, or bake at 425°F (220°C) for 18–22 minutes until 165°F (74°C).
Sliced lemon herb grilled chicken breast with parsley and lemon wedges

Lemon Herb Grilled Chicken

Prep
10 min
Cook
20 min
Marinate
30 min
Total
1 hr

Ingredients

Servings
4 servings

Chicken

Lemon herb marinade

For serving

Instructions

Tap a step number to mark it done.

  1. Step 1: Pound the chicken

    Place the breasts between sheets of plastic wrap and pound the thick end to an even ¾-inch thickness.

    Tip: Even thickness is the single biggest factor in juicy grilled chicken. The thin end no longer dries out while the thick end finishes.

  2. Step 2: Make the marinade

    Whisk the olive oil, lemon juice, zest, garlic, parsley, oregano, thyme, Dijon, honey, salt, pepper and red pepper flakes. Set aside 3 tablespoons in a separate small bowl for drizzling at the end.

  3. Step 3: Marinate

    Put the chicken in a zip-top bag or shallow dish, pour in the rest of the marinade and turn to coat. Refrigerate at least 30 minutes and up to 4 hours. Longer than that, the lemon juice can make the surface mushy.

  4. Step 4: Heat the grill

    Heat the grill to medium-high, about 400–450°F (200–230°C). Clean the grates and oil them with a paper towel held in tongs.

  5. Step 5: Grill the chicken

    Remove the chicken from the marinade, let the excess drip off, and discard the used marinade. Grill 5–7 minutes per side with the lid closed, until you have good grill marks and the thickest part reads 165°F (74°C).

  6. Step 6: Rest and serve

    Rest the chicken 5 minutes on a clean plate. Slice, drizzle with the reserved marinade, and serve with grilled lemon slices and fresh herbs.

Equipment

Tips for the best results

  • Never reuse marinade that touched raw chicken as a sauce. The reserved portion set aside before marinating is safe to drizzle.
  • Keep the lid closed while grilling so the chicken cooks evenly from all sides.
  • At a cookout, keep cooked chicken out of the sun and refrigerate it within 1 hour when it is above 90°F outside.

Storage, reheating and freezing

Refrigerator
Refrigerate within 2 hours (1 hour on hot days) in an airtight container for 3–4 days.
Reheating
Reheat covered in the microwave or a skillet until it reaches 165°F (74°C), or serve cold, sliced over salads and in wraps.
Freezing
Freeze cooked, cooled chicken up to 3 months. Raw chicken can also be frozen in the marinade and thawed in the fridge overnight, where it marinates as it thaws.

Frequently asked questions

How long should chicken marinate in lemon?

At least 30 minutes and no more than about 4 hours. The acid in lemon juice can turn the surface of the chicken soft and mealy with longer marinating.

How long do you grill chicken breasts?

Pounded to ¾ inch, about 5–7 minutes per side over medium-high heat. They are done at 165°F (74°C) in the thickest part.

Is it safe to marinate chicken on the counter?

No. Always marinate in the refrigerator, and discard marinade that touched raw chicken or boil it before using it as a sauce.

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Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

Sources and food safety references