This Grilled Lemon Chicken is easy to prepare, full of fresh flavor, and incredibly versatile. The lemon marinade tenderizes the chicken while infusing it with a tangy, herbaceous taste. Whether served with vegetables, salads, or grains, this dish is light yet satisfying—and perfect for meal prep, cookouts, or weeknight dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs lemon juice (freshly squeezed) lemon zest olive oil garlic, minced dried oregano salt black pepper fresh parsley or thyme for garnish (optional) lemon slices for serving (optional)
Directions
In a bowl or zip-top bag, combine lemon juice, lemon zest, olive oil, garlic, oregano, salt, and pepper to make the marinade.
Add the chicken and coat evenly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours.
Preheat grill to medium-high heat.
Remove chicken from the marinade and let excess drip off.
Grill chicken for 5–7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C).
Let rest for 5 minutes before slicing. Garnish with fresh herbs and lemon slices if desired.
Servings and timing
This recipe serves 4 people. Preparation time: 10 minutes Marinating time: 30 minutes to 4 hours Cooking time: 15 minutes Total time: 45 minutes to 1 hour (including marinating)
Variations
Use bone-in chicken for richer flavor (increase cooking time).
Add a pinch of red pepper flakes to the marinade for a spicy kick.
Substitute rosemary or thyme for oregano for a different herb profile.
Add a splash of white wine or Dijon mustard to the marinade for extra depth.
Slice and serve over salads, in wraps, or on sandwiches for leftovers.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium-low heat or microwave gently until heated through. Grilled lemon chicken can also be frozen after cooking. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless or bone-in thighs work well and are often juicier than breasts.
How long should I marinate the chicken?
At least 30 minutes is recommended, but 2–4 hours allows the best flavor to develop. Avoid marinating for more than 8 hours, as the lemon can begin to break down the chicken.
Can I cook this indoors?
Yes, you can use a grill pan or skillet over medium-high heat. You can also bake or broil the chicken if preferred.
What’s the best way to keep grilled chicken juicy?
Don’t overcook it—remove from heat when the internal temperature reaches 165°F (74°C), and let it rest before slicing.
Is this recipe healthy?
Yes, it’s high in protein, low in carbs, and uses simple, wholesome ingredients.
What sides go well with grilled lemon chicken?
Rice, couscous, roasted vegetables, grilled corn, or a crisp green salad pair wonderfully.
Can I freeze the raw chicken in the marinade?
Yes, freeze the chicken directly in the marinade in a freezer-safe bag. Thaw overnight in the fridge before grilling.
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled can be used in a pinch.
What herbs can I use besides oregano?
Try thyme, rosemary, basil, or a mix of Italian herbs.
How do I get nice grill marks?
Preheat the grill well and don’t move the chicken too much. Press lightly for even contact and let it sear undisturbed before flipping.
Conclusion
Grilled Lemon Chicken is a flavorful, foolproof dish that’s quick to make and perfect for any occasion. The zesty lemon marinade brings out the best in the chicken, creating a tender and juicy result every time. Whether served hot off the grill or as leftovers the next day, this recipe is sure to become a staple in your meal rotation.
Grilled Lemon Chicken is a bright, zesty dish made with chicken marinated in lemon juice, garlic, and herbs, then grilled to juicy perfection. It’s a simple, healthy, and flavorful meal perfect for any time of year.
Ingredients
4 boneless, skinless chicken breasts or thighs
1/3 cup fresh lemon juice
1 tbsp lemon zest
1/4 cup olive oil
3 cloves garlic, minced
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
Fresh parsley or thyme, chopped (optional, for garnish)
Lemon slices (optional, for serving)
Instructions
In a bowl or zip-top bag, combine lemon juice, lemon zest, olive oil, garlic, oregano, salt, and pepper.
Add the chicken and coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Preheat the grill to medium-high heat.
Remove chicken from marinade and let excess drip off.
Grill chicken for 5–7 minutes per side, or until internal temperature reaches 165°F (74°C).
Let rest for 5 minutes before slicing. Garnish with fresh herbs and lemon slices if desired.
Notes
Use bone-in chicken for richer flavor, adjusting cook time accordingly.Add red pepper flakes to the marinade for a spicy kick.Substitute rosemary or thyme for oregano for a different flavor profile.Add a splash of white wine or Dijon mustard for extra depth.Great for salads, wraps, or sandwiches as leftovers.
