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Citrus-Herb Grilled Chicken Breast

This grilled chicken breast features a simple marinade of lemon, garlic, and fresh herbs that tenderizes and brightens the meat before cooking. The process results in juicy, flavorful chicken with a smoky charred exterior and moist interior, perfect for a quick and reliable weeknight dinner. The final dish showcases a vibrant, slightly caramelized appearance with aromatic herbs and citrus notes.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts patted dry and scored
  • 1/4 cup fresh lemon juice about 1 lemon
  • 3 cloves garlic minced
  • 2 tablespoons olive oil extra virgin preferred
  • 2 teaspoons fresh thyme leaves or substitute with rosemary
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper freshly ground
  • optional chili flakes for a smoky heat

Equipment

  • Grill or Grill Pan
  • Tongs
  • Meat thermometer
  • Small bowl
  • Brush

Method
 

  1. Place the chicken breasts on a clean cutting board and pat them dry with paper towels. Lightly score the thickest part of each breast with a sharp knife to help them cook evenly.
  2. In a small bowl, whisk together the lemon juice, minced garlic, olive oil, chopped thyme, salt, and pepper until well combined. This fragrant marinade is what will tenderize and brighten the chicken.
  3. Place the chicken breasts in a resealable plastic bag or shallow dish, then pour the marinade over them. Ensure each piece is evenly coated, then seal or cover and refrigerate for at least 20 minutes—or up to 2 hours for deeper flavor infusion.
  4. Preheat your grill or grill pan to a medium-high heat, around 200°C (390°F). It should be hot enough to sizzle when the chicken is placed on it.
  5. Remove the chicken from the marinade, letting excess drip off, and place it carefully on the hot grill. You should hear a satisfying sizzle as it hits the grates.
  6. Cook the chicken for about 6-8 minutes on one side, then flip with tongs and cook for another 6-8 minutes on the other side. Use a meat thermometer to check that the internal temperature reaches 75°C (165°F). The exterior should develop golden grill marks and a slight smoky aroma.
  7. Once cooked through, transfer the chicken to a plate and tent loosely with foil. Let it rest for 5 minutes to allow the juices to redistribute, ensuring each bite remains moist and tender.
  8. Slice the chicken against the grain into thick strips or serve whole. Drizzle with any leftover juices or a squeeze of fresh lemon for extra brightness, then enjoy the vibrant flavors and smoky aroma of this perfectly grilled dish.

Notes

For a spicier kick, add chili flakes to the marinade. Adjust cooking time based on the thickness of your chicken breasts. Resting chicken is essential to keep it juicy and flavorful.