Lemon-Herb Grilled Chicken

This lemon-herb grilled chicken is a recipe I came across when I first started my blog. It was featured on a local television show called Good Things Utah, and it immediately sounded like something I needed to try. After making it, I could see why—it is simple, full of flavor, and absolutely delicious.

The first time I made it, I was in a hurry to get the marinade on the chicken before church and did not follow the directions exactly. I missed the step about putting the marinade in the blender before adding it to the chicken. Instead, I just whisked everything together by hand. Even with that little mistake, the chicken still turned out wonderful.

The biggest difference was that the dried rosemary remained in larger pieces rather than being finely blended into the marinade. But honestly, I ended up loving it that way. Those larger rosemary pieces gave the chicken great flavor and a more rustic feel.

So over the years, I have kept making the recipe my way, mistake and all. If you want a smoother marinade, go ahead and blend it. If you do not mind those little pieces of rosemary and want to keep things extra simple, whisking works just fine too. Either way, you will end up with a flavorful grilled chicken recipe that is perfect for summer dinners.

Ingredients for Lemon Herb marinade

• CANOLA OIL OR OLIVE OIL – The oil is the base of the marinade and helps coat the chicken well so all of the flavors stick. It also helps keep the chicken moist and juicy as it grills.
• LEMON JUICE – Lemon juice adds bright, fresh flavor and helps tenderize the chicken. It is what makes this grilled chicken taste so light and summery.
• HONEY – Honey adds a touch of sweetness that balances the tangy lemon juice and savory herbs. It also helps the chicken develop great flavor as it cooks.
• DRIED THYME – Dried thyme adds a warm, earthy herb flavor to the marinade. It works really well with the lemon and garlic for a classic lemon-herb taste.
• DRIED ROSEMARY – Rosemary gives the chicken a bold herbal flavor that stands out in the marinade. It pairs especially well with lemon and makes the chicken taste extra flavorful.
• SALT – Salt helps bring out the flavors of all the other ingredients and seasons the chicken throughout. It is an important part of achieving a balanced marinade.
• PEPPER – Adds a mild, subtle heat and depth to the marinade. It helps round out the bright lemon and herb flavors.
• GARLIC – Garlic adds savory flavor and gives the marinade even more depth. It is one of those ingredients that makes the chicken taste extra delicious without much extra effort.
• BONELESS SKINLESS CHICKEN BREASTS OR CHICKEN TENDERS – Chicken breasts are the main protein in this recipe and work well with the lemon-herb marinade. If you prefer, chicken tenders are also a great option and cook a little faster on the grill.

Instructions for Lemon Herb Chicken

In a bowl, whisk together the oil, lemon juice, honey, thyme, rosemary, salt, pepper, and garlic until the marinade is well combined. If you prefer a smoother marinade without larger herb pieces, you can place everything in a blender and blend it.

Pour the marinade over the chicken, making sure each piece is well coated. I like to place the chicken and marinade in a gallon-sized zip-top bag so it is easy to coat everything evenly. Place in the fridge and let the chicken marinate for 4 to 8 hours.

When you are ready to cook, remove the chicken from the marinade and place chicken on a preheated grill. Cook until the chicken is fully done and no longer pink in the center. Serve warm.

Frequently Asked Questions

Can I use chicken tenders instead of chicken breasts?
Yes. Chicken tenders work great in this recipe and are a good option if you want smaller pieces that cook more quickly. Chicken breasts also work well, depending on what you prefer.

Do I need to blend the marinade?
No. You can simply whisk the marinade together in a bowl if you do not mind the larger pieces of dried herbs. If you want a smoother marinade, you can blend it instead.

Can I marinate the chicken overnight?
It is best to stay within the 4 to 8 hour range if possible. Because the marinade contains a good amount of lemon juice, marinating too long can start to affect the texture of the chicken.

Can I use fresh herbs instead of dried?
Yes. Fresh thyme and rosemary can be used if you have them on hand. They will give the marinade an even fresher herb flavor.

Can I cook this chicken without a grill?
Yes. If you do not have a grill, you can cook the chicken in a grill pan, skillet, or even bake it in the oven. The flavor will be a little different, but it will still be delicious.

How do I know when the chicken is done?
The chicken is done when it is no longer pink in the center and reaches an internal temperature of 165 degrees. Using a meat thermometer is the best way to check.

What can I serve with lemon-herb grilled chicken?
This chicken goes well with rice, roasted potatoes, grilled vegetables, pasta salad, green salad, or a simple roll. It is a versatile main dish that pairs well with many sides.

Can I freeze the chicken in the marinade?
Yes. You can place the chicken and marinade in a freezer-safe bag and freeze it for later. Then thaw it in the refrigerator before grilling.

Can I use olive oil instead of canola oil?
Yes. Either canola oil or olive oil works well in this marinade, so you can use whichever you prefer.

Why does this marinade have larger herb pieces?
If you whisk the marinade together instead of blending it, the dried rosemary and thyme will stay in larger pieces. Some people like the more rustic texture, while others prefer to blend it for a smoother marinade.

Tips and Tricks

• Marinate the chicken for 4 to 8 hours. That gives the lemon, honey, garlic, and herbs enough time to flavor the chicken without overpowering the texture.
• Use chicken tenders for faster cooking. They cook more quickly than full chicken breasts and are a great option for easy grilling.
• Blend the marinade if you want a smoother texture. If you do not want larger pieces of dried rosemary and thyme, blending the marinade helps break everything down.
• Use a zip-top bag for marinating. It makes it easy to coat the chicken evenly and keeps cleanup simple.
• Do not overcook the chicken. Cook just until it reaches 165 degrees to keep it juicy and tender.

FOR MORE RECIPES LIKE THIS, TRY:

• Grilled Cola BBQ Chicken
• Easy Bruschetta Chicken
• Sweet and Spicy Grilled Chicken
• Teriyaki Chicken Marinade