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Herb-Marinated Grilled Chicken Breasts

This grilled chicken recipe features tender, juicy breasts marinated in a vibrant mixture of fresh herbs, lemon juice, garlic, and olive oil. The marinade infuses the meat with bright, fragrant flavors while tenderizing it, resulting in a flavorful, well-seared exterior and moist interior. Perfectly cooked over high heat, the chicken develops appealing grill marks and a savory aroma.
Print Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Grilled
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts even thickness preferred
  • 3 tablespoons olive oil good quality
  • 2 tablespoons lemon juice freshly squeezed
  • 3 cloves garlic minced
  • 1 teaspoon salt sea salt preferred
  • 1/2 teaspoon black pepper freshly cracked
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano

Equipment

  • Grill
  • Sharp knife
  • Tongs
  • Meat thermometer
  • Mixing Bowl

Method
 

  1. Use a sharp knife to butterfly each chicken breast, creating a pocket for the marinade and ensuring even cooking.
  2. In a mixing bowl, combine olive oil, lemon juice, minced garlic, salt, pepper, and the chopped herbs—basil, thyme, and oregano—whisking until well blended.
  3. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them, making sure each piece is evenly coated. Marinate in the fridge for at least 30 minutes, or up to 2 hours for more flavor.
  4. Preheat your grill to medium-high heat, approximately 200°C (390°F), and clean and oil the grates to prevent sticking.
  5. Remove the chicken from the marinade and place on the hot grill, skin-side down if applicable. Cook for about 6-8 minutes until golden brown and seared.
  6. Flip the chicken using tongs and cook for another 6-8 minutes, or until the internal temperature reaches 75°C (165°F), ensuring the meat is cooked through but still juicy.
  7. Transfer the cooked chicken to a plate and tent loosely with foil. Let it rest for 5 minutes to allow the juices to redistribute.
  8. Slice the rested chicken against the grain, revealing juicy, herb-infused meat, and serve with a squeeze of fresh lemon or a drizzle of herb oil for extra brightness.