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Dinner Β· Lunch Β· Chicken

Lemon-Herb Grilled Chicken Breasts

Chicken breasts pounded to an even thickness and marinated in lemon, garlic, oregano and olive oil, so they grill fast and stay juicy. Good hot, or sliced cold onto salads.

⏱ 1 hr 27 min (15 min prep, 12 min cooking, 1 hr waiting) 🍽 Serves 6 · 1 breast half (about 5 oz cooked) make aheadfreezer friendlyleftovers gluten freedairy free

In our collection Fourth of July and summer cookouts: menu and shopping list β†’

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None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.

Ingredients

Make 6 servings
  • 2ΒΌ lb Chicken breasts, boneless skinless, 3 large breasts, halved into 6 pieces

  • Marinade

  • ΒΌ cup Olive oil
  • 1 Lemon, zest and juice
  • 3 clove Garlic, grated
  • 1 tbsp Dried oregano, dried
  • 1 tsp Kosher salt
  • Β½ tsp Ground black pepper
  • 2 tbsp Fresh parsley, chopped, for serving

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: grill or grill pan, zip-top bag or covered dish, meat mallet or rolling pin, food thermometer, clean platter.

  1. Put the chicken between sheets of plastic wrap and pound the thick ends until the pieces are an even ΒΎ inch. Wash your hands and the work surface.
  2. Whisk the marinade in a bag or dish, add the chicken and turn to coat. Marinate in the refrigerator, never on the counter. Throw out the used marinade, or boil it first if you want to brush it on cooked food (USDA). Marinate 1 to 4 hours; longer and the lemon makes the meat mushy.
  3. Heat the grill to medium-high and oil the grates. Lift the chicken out of the marinade and throw the marinade away.
  4. Grill 5 to 6 minutes per side, without moving it until it releases easily, until a food thermometer in the thickest part reads 165Β°F (USDA).
  5. Take the cooked food off the grill onto a clean platter, not the one that held it raw (USDA). Rest 5 minutes, slice, and sprinkle with parsley.

🌑 Safe temperaturesChicken 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadMarinate in the morning for an evening cookout. Grilled breasts keep 3 to 4 days for salads and wraps.
❄️ FreezerFreeze the raw chicken in its marinade up to 3 months and thaw it in the refrigerator, or freeze cooked slices up to 4 months.
β†Ί LeftoversRefrigerate within 2 hours; eat within 3 to 4 days (USDA). Slice cold for salads, wraps and lunchboxes.
πŸ§’ With kidsKids can zest the lemon, measure the marinade and squeeze the bag closed.
Herbs swapUse 2 tablespoons fresh oregano or thyme instead of dried.
Thighs swapBoneless thighs stay juicier and need no pounding; grill 5 to 7 minutes per side to 165Β°F.

Goes well with

🍒 Grilled Vegetable SkewersπŸ₯— Italian Pasta SaladπŸ‰ Watermelon Cucumber Feta Salad

Good to know

Chicken breasts vs. thighs Cooking Fats Compared Fresh vs. dried herbs Table salt vs. kosher salt vs. sea salt Food Safety Basics

An original Teddy Rook Book recipe, written for our Fourth of July and summer cookout collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.