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To make Lemon Herb Grilled Chicken, gather these simple items: - 4 boneless, skinless chicken breasts - 1/4 cup olive oil - 1 large lemon (zested and juiced) - 3 cloves garlic, minced - 2 teaspoons dried oregano - 2 teaspoons dried thyme - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap ingredients if needed. For olive oil, use avocado oil. If you lack fresh lemon, try lime juice. For garlic, shallots work well. If you don't have dried herbs, fresh ones are great too. Use three times as much fresh herbs for a stronger flavor. Fresh herbs add a bright taste. They work well when grilling. Dried herbs are more intense. They are easier to store and measure. If using dried herbs, remember to adjust amounts. If the recipe calls for 2 teaspoons of dried oregano, use 6 teaspoons of fresh oregano instead. This way, your Lemon Herb Grilled Chicken stays flavorful and tasty. For more details on how to create this dish, check the Full Recipe. Start by gathering all your ingredients. This makes cooking smooth and easy. In a mixing bowl, add 1/4 cup of olive oil, the juice and zest of one large lemon, three minced garlic cloves, two teaspoons of dried oregano, two teaspoons of dried thyme, and one teaspoon of paprika. Add salt and pepper to taste. Whisk all these ingredients together until they blend nicely. This mix is your marinade. Next, take your four boneless, skinless chicken breasts. You can put them in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken. Make sure each piece gets a good coat. Seal the bag or cover the dish. Place it in the fridge for at least one hour. If you have time, let it marinate for up to four hours. This step makes the chicken extra flavorful. Now it’s time to grill! Preheat your grill to medium-high heat. After marinating, take the chicken out and let any extra marinade drip off. Discard the leftover marinade to keep things safe. Place the chicken on the hot grill. Cook each side for about 6-7 minutes. You want the internal temperature to reach 165°F (75°C). Look for no pink in the center. Once done, transfer the chicken to a platter and let it rest for five minutes. This helps keep the juices inside. Before serving, sprinkle some fresh chopped parsley on top for color and taste. For the full recipe, refer to the earlier section. Enjoy your delicious Lemon Herb Grilled Chicken! To get the best flavor, use fresh herbs when you can. Fresh herbs bring a bright taste to the chicken. If you only have dried herbs, they work too. Just remember that dried herbs are stronger. Use about one-third of the amount. The lemon juice and zest add zing. Marinate your chicken for at least one hour. For even more flavor, let it sit for four hours. This makes a big difference. Heat your grill to medium-high. This helps the chicken cook evenly. Make sure the grill is hot before you add the chicken. This keeps the chicken from sticking. Cook each side for about 6-7 minutes. Use a meat thermometer to check the temperature. It should reach 165°F (75°C). This ensures the chicken is safe to eat. Let the chicken rest for five minutes after grilling. This helps the juices settle. If you cut it right away, the juices escape. For serving, place the chicken on a big platter. Add some grilled veggies or a fresh salad. This makes a colorful meal. A few lemon wedges on the side add a nice touch. You can find the full recipe linked above for more details! {{image_2}} You can change the taste of the lemon herb grilled chicken with a few easy swaps. If you want a spicy kick, try adding cayenne pepper or chili powder to the marinade. For a sweet twist, mix in a tablespoon of honey or maple syrup. You can also use fresh herbs instead of dried ones. Basil and cilantro work great for new flavors. If you don't have a grill, you can still enjoy this dish. Bake the chicken in the oven at 400°F (200°C) for about 20-25 minutes. Use a meat thermometer to ensure it reaches 165°F (75°C). You can also cook the chicken on the stovetop in a skillet. Use medium heat and cook each side for about 6-7 minutes, just like on the grill. When serving your lemon herb grilled chicken, think about fresh sides. Grilled veggies like zucchini and bell peppers pair nicely. A simple garden salad with a lemon vinaigrette compliments the chicken well. You can also serve it with rice or quinoa for a filling meal. For a fun touch, add lemon wedges on the plate. This makes the dish look bright and inviting. For the full recipe, check out the detailed instructions! After making Lemon Herb Grilled Chicken, let it cool for a few minutes. Place the chicken in an airtight container. This keeps it fresh and tasty. If you plan to eat it in a few days, store it in the fridge. It will last about 3-4 days. Always remember to label your container with the date you cooked it. This helps you track its freshness. When you are ready to enjoy your leftover chicken, reheating is key. You can use the oven, microwave, or stovetop. If you choose the oven, set it to 350°F (175°C). Place the chicken on a baking sheet for about 10-15 minutes. This keeps the chicken moist. If using a microwave, cover the chicken with a damp paper towel. Heat in short bursts, checking often. This prevents drying out. The goal is to reach 165°F (75°C) again for safety. If you want to save your Lemon Herb Grilled Chicken for later, freezing is a great option. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. Label it with the date. The chicken can stay in the freezer for up to 3 months. When you are ready to eat it, thaw in the fridge overnight. This keeps it safe and preserves the flavor. To keep your chicken juicy, marinate it well. Use a mix of olive oil, lemon juice, and spices. This helps lock in moisture. When you grill, don’t overcook the chicken. Aim for an internal temperature of 165°F (75°C). Letting it rest for five minutes after cooking also helps. This allows the juices to redistribute throughout the meat. Yes, you can use bone-in chicken. Bone-in pieces take longer to cook. The marinade works just as well. Just make sure to adjust your cooking time. Cook until the internal temperature reaches 165°F (75°C). Using a meat thermometer helps ensure it’s done. Bone-in chicken offers a richer flavor, making it a tasty choice. You can pair Lemon Herb Grilled Chicken with many sides. Grilled vegetables make a colorful and healthy option. A fresh garden salad adds crunch and freshness. Rice or quinoa are great for a filling side. You might also serve it with lemon wedges for a zesty kick. For more ideas, check out the Full Recipe for additional suggestions! This blog post covered key steps to make Lemon Herb Grilled Chicken. We talked about the essential ingredients and easy swaps. Fresh versus dried herbs can change the dish, too. I detailed the cooking process, from marinating to grilling, to ensure great results. You now have tips for flavor, grilling, and how to serve it. We also explored variations for different tastes and cooking methods. Finally, I shared the best storage and reheating methods. Use these tips to cook a delicious meal every time.

Lemon Herb Grilled Chicken

Get ready to impress your family with this Zesty Lemon Herb Grilled Chicken recipe! Bursting with flavor, this easy marinade combines lemon, garlic, and aromatic herbs for a dish that’s juicy and satisfying. Perfect for summer grilling, this recipe is simple to follow and takes just 15 minutes to prep! Click through to explore step-by-step instructions and presentation tips that will make your meal unforgettable.
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Ingredients
  

4 boneless, skinless chicken breasts

1/4 cup olive oil

1 large lemon (zested and juiced)

3 cloves garlic, minced

2 teaspoons dried oregano

2 teaspoons dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, salt, and pepper. Whisk until well blended to create a marinade.

    Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal or cover and refrigerate for at least 1 hour, preferably up to 4 hours.

      Preheat the grill to medium-high heat.

        Remove the chicken from the marinade and let any excess drip off. Discard the leftover marinade.

          Place the chicken on the hot grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center.

            Once cooked, transfer the chicken to a serving platter and let it rest for 5 minutes.

              Garnish with freshly chopped parsley before serving.

                Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 4

                  - Presentation Tips: Serve the grilled chicken on a large platter, alongside grilled vegetables or a fresh garden salad, with lemon wedges for a bright pop of color.