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Grilled Chicken Breasts with Lemon Garlic

These Grilled Chicken Breasts with Lemon Garlic are the perfect blend of zesty citrus and savory garlic. Marinated to perfection and grilled until juicy, they’re ideal for a light summer dinner, a quick weeknight meal, or your next backyard barbecue.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Grilled
Calories: 240
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 4 boneless skinless chicken breasts (about 1½ lbs total)
  • 2 lemons zest and juice
  • 3 garlic cloves minced
  • ¼ cup extra virgin olive oil
  • 1 tsp dried oregano or thyme
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
Optional Flavor Boosters
  • ½ tsp red pepper flakes for kick
  • 1 tsp honey or maple syrup for balance
  • Fresh parsley or basil for garnish
  • 1 tbsp Dijon mustard for tang

Method
 

Make the Marinade
  1. In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper. Add honey or chili flakes if using.
Marinate the Chicken
  1. Place chicken in a zip-top bag or dish. Pour marinade over and massage to coat. Refrigerate for 30 minutes to 4 hours.
Preheat Grill
  1. Set your gas or charcoal grill to medium-high heat (~400°F). Oil the grates.
Grill the Chicken
  1. Remove chicken from marinade and place on grill. Cook 6 minutes per side or until the internal temp hits 165°F and juices run clear.
Rest and Slice
  1. Let chicken rest 5 minutes before slicing. This keeps all those juices where they belong—inside.
Serve and Devour
  1. Slice and plate with your favorite sides. Top with chopped herbs and fresh lemon if you’re feeling fancy.

Notes

Grilled Chicken Breasts with Lemon Garlic – Helpful Tips

Cooking Tips & Techniques
Pound chicken breasts to an even thickness—this ensures juicy, evenly grilled results.
Marinate for at least 30 minutes (up to 8 hours) in olive oil, lemon juice, garlic, Dijon mustard, salt, pepper, and fresh herbs like thyme or oregano.
Preheat your grill to medium-high and oil the grates to prevent sticking.
Grill chicken 5–6 minutes per side or until internal temp hits 165°F—don’t overcook or it’ll dry out.
Let the chicken rest for 5 minutes before slicing to lock in juices.
Serving Suggestions
Serve with grilled veggies, couscous, or a light salad like cucumber tomato or arugula parmesan.
Top with extra lemon zest, fresh parsley, or a drizzle of herbed olive oil for added brightness.
Goes great with roasted potatoes, garlic rice, or a dollop of tzatziki or hummus.
Pair with iced tea, white wine, or a citrusy mocktail for a refreshing meal.
Slice leftovers thinly for wraps, sandwiches, or power bowls.
Make-Ahead & Storage
Make-Ahead: Marinate the chicken ahead of time and grill when ready.
Refrigerator: Store grilled chicken in an airtight container for up to 4 days.
Freezer: Freeze cooked or raw marinated chicken for up to 2 months.
Reheat: Reheat gently in a skillet or microwave in short bursts—add a splash of broth or lemon water to keep moist.
Tasty Variations to Try
Herb Explosion: Add chopped rosemary, dill, or basil to the marinade for a garden-fresh twist.
Spicy Lemon Kick: Toss in red pepper flakes or a bit of harissa paste for extra heat.
Greek-Style: Serve with feta, olives, and a squeeze of lemon over orzo pasta.
Creamy Garlic: Pair with a lemon garlic cream sauce for a richer version.
Sheet Pan Style: Bake instead of grill—add asparagus or zucchini for an all-in-one dinner.