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Lemon Herb Grilled Chicken Delight - Bright, Juicy, and Easy

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs (thighs for extra juiciness)
  • 2 large lemons (zest of 1, juice of both)
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 teaspoon honey or maple syrup (optional, balances acidity)
  • 1 teaspoon Dijon mustard (optional, helps emulsify)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional, for a gentle kick)
  • Lemon wedges, for serving

Method
 

  1. Prep the chicken. If using breasts, pound them to an even 1/2–3/4 inch thickness for uniform cooking. Pat dry with paper towels to help the marinade stick.
  2. Make the marinade. In a bowl, whisk together lemon juice, lemon zest, olive oil, garlic, parsley, thyme, rosemary, honey, Dijon, salt, pepper, and red pepper flakes.
  3. Marinate. Add chicken to a zip-top bag or shallow dish. Pour the marinade over and coat well. Marinate in the fridge for 30 minutes to 2 hours. Avoid going much longer with breasts to prevent a mealy texture from the acid.
  4. Preheat the grill. Heat a gas or charcoal grill to medium-high (about 400–450°F). Clean and oil the grates to prevent sticking.
  5. Shake off excess marinade. Let extra marinade drip off the chicken to reduce flare-ups. Reserve a tablespoon or two of fresh marinade (not used with raw chicken) for a quick finishing drizzle if desired.
  6. Grill the chicken. Place chicken on the grill. Cook breasts for about 4–6 minutes per side; thighs for 5–7 minutes per side, depending on thickness. Don’t press down on the meat—keep the juices in.
  7. Check temp. Use an instant-read thermometer. Chicken is done at 165°F in the thickest part. If it’s charring too fast, move to a cooler zone to finish.
  8. Rest and finish. Transfer to a plate and rest for 5 minutes. Drizzle with a little reserved marinade or a squeeze of lemon. Garnish with extra herbs if you like.
  9. Serve. Pair with grilled vegetables, a light salad, lemony rice, or warm pita with tzatziki.