This Grilled Lemon Herb Chicken is one of those back-pocket recipes I turn to again and again. It’s simple, full of flavor, and perfect for warm weather when you want something light but satisfying. The lemon juice keeps the chicken juicy while the herbs and garlic add just the right amount of punch.

A plate with four pieces of grilled chicken breast, grill marks visible, garnished with lemon wedges; two forks, a jar of salt, and halved lemons are nearby on a table.

It’s great for meal prep, family dinners, or even slicing over a salad. You don’t need anything fancy to pull this off, just a few pantry staples and a hot grill. It’s quick, easy, and seriously delicious every time.

Grilled chicken breast on a white plate with fork and knife, sliced tomatoes, lemon halves, cilantro, and salt and pepper shakers on a checkered cloth.

Ingredients

Chicken breasts – Use boneless and skinless breasts for the fastest cooking. You can use bone-in, but they’ll take longer to cook. You can also use this marinade for thighs, just adjust the cooking time.
Extra-virgin olive oil
Lemon – Fresh lemon juice and zest.
Garlic – Fresh garlic! You need the punchy flavor of fresh garlic in this recipe. Jarlic won’t taste as good.
Dried oregano and dried thyme – Always rub dried herbs between your fingers to release the flavors.
Salt and ground black pepper

Four raw chicken breasts on a wooden board with lemon, extra-virgin olive oil, sea salt, dried thyme, dried oregano, and ground black pepper arranged nearby.

How To Make Grilled Lemon Herb Chicken

Scroll down for the full recipe card with exact measurements and printable instructions.

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Start by making the marinade. In a medium bowl, whisk together the olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and pepper. I love using a citrus zester here because it gives you all the bright flavor from the lemon without the bitter pith.

A bowl of vinaigrette dressing with herbs being mixed by a metal whisk on a light-colored surface.

Place the chicken breasts in a large zip-top bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes or up to 4 hours. If you’ve got a vacuum sealer with a marinade setting, that’s a handy way to speed things up and get deeper flavor fast.

Four raw chicken breasts marinated with herbs and oil are arranged in a round white dish on a white surface.

Preheat your grill or grill pan to medium-high heat. I always keep an instant-read thermometer nearby so I can pull the chicken off at just the right temp without any guesswork.

Four seasoned raw chicken breasts placed on the grill plates of an electric indoor grill, ready to be cooked.

Remove the chicken from the marinade and place it directly on the grill. Cook for about 6 to 7 minutes per side, or until it reaches an internal temperature of 165°F. Let the chicken rest for 5 minutes before slicing so the juices stay in the meat instead of running out onto your plate.

Four grilled chicken breasts on parchment paper, garnished with fresh parsley, with a lemon half, cutlery, and a checkered napkin nearby.

Chef Jenn’s Tips

Pound the chicken to an even thickness before marinating so it cooks more evenly on the grill.
Use fresh herbs instead of dried if you have them on hand; just double the amount.
This recipe also works great with chicken thighs or drumsticks. Just adjust the cook time accordingly.

Make It A Meal

Serve it with grilled veggies, a simple green salad, or over couscous or quinoa. Leftovers are awesome sliced into wraps or tossed with pasta.

Grilled chicken breasts with char marks on a blue plate, some sliced, with lemon halves and forks on a rustic blue wooden table.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently or enjoy cold on salads or sandwiches. You can also freeze the raw chicken in the marinade for up to 2 months—just thaw and grill when ready.

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