Description
The bright lemon, fragrant fresh herbs, and tender juicy chicken come together in a way that just makes you happy to sit down to dinner. Simple ingredients create incredible flavor without fancy marinades or complicated techniques.
Ingredients
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- 2 pounds boneless, skinless chicken thighs (or breasts if you prefer)
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- 2 tablespoons olive oil
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- Juice of 2 lemons (about 6 tablespoons)
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- 2 teaspoons lemon zest
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- 4 cloves garlic, minced
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- 2 tablespoons fresh thyme and fresh rosemary, chopped
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- Salt and black pepper to taste
Instructions
In a small bowl or mason jar, whisk together the olive oil, lemon juice, lemon zest, minced garlic, fresh herbs, salt, and pepper. Give it a good stir until everything is well combined and you can smell all those beautiful flavors coming together.
The marinade will look simple, but trust me, those fresh ingredients pack an incredible punch. Sometimes the best flavors come from the simplest combinations.
Place your chicken in a shallow dish or a gallon-sized resealable bag. Pour most of the marinade over the chicken, saving just a little bit to brush on while grilling if you want.
Turn the chicken to coat every piece completely, then cover or seal and pop it in the fridge. Let it marinate for at least 30 minutes, but no longer than 2 hours because the lemon juice is acidic and will start to change the texture if it sits too long.
About 10 minutes before you’re ready to cook, heat your grill or grill pan to medium heat. You want it nice and hot so the chicken gets those beautiful grill marks.
Brush the grates with a little oil to prevent sticking. This simple step makes cleanup so much easier and keeps your chicken looking pretty instead of leaving half the skin stuck to the grill.
Remove the chicken from the marinade, shake off any excess, and discard what’s left in the bag. Place the chicken on the hot grill and let it cook without moving it for 5 to 6 minutes.
Flip the chicken and grill for another 5 to 6 minutes on the other side. The chicken is done when it reaches 165 degrees F in the thickest part and the juices run clear when you pierce it with a knife.
Take the chicken off the grill and let it rest on a clean plate for about 5 minutes. This gives the juices time to redistribute through the meat so every bite is moist and tender.
Slice it up and serve it hot with your favorite sides. The chicken is so flavorful and juicy, it really doesn’t need anything else.
Notes
Storage: Store leftover chicken in an airtight container in the fridge for up to 4 days. Reheat gently in a 350-degree oven for about 15 minutes until warmed through. Add a squeeze of fresh lemon juice when reheating to brighten up the flavors.
Make-Ahead: Marinate the chicken in the morning or even the night before, then grill it when you get home. The marinade can be made up to a week ahead and stored in the fridge.
Cooking Methods: For oven-baked chicken, cook at 400 degrees F for 22 to 28 minutes until it reaches 165 degrees F internal temperature. If you don’t have fresh herbs, use 2 teaspoons of dried herbs instead.
Variations: For a Mediterranean twist, add some crumbled feta cheese and chopped olives. Try swapping the lemon for lime and the herbs for fresh cilantro. Add a tablespoon of honey to the marinade for a sweet and savory version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilled
- Cuisine: American