Citrus-Herb Grilled Chicken

How to Make Citrus-Herb Grilled Chicken

1. 1

   Step 1: Make the citrus-herb marinade

   In a medium bowl whisk together the olive oil, lemon zest and juice, honey, minced garlic, chopped parsley and thyme, kosher salt, and black pepper until combined. Taste and adjust seasoning — the mixture should be bright with a hint of sweetness. Reserve about 2 tablespoons of the marinade in a small bowl for finishing (do not return reserved marinade to raw chicken).

   For this step

   • 1/3 cupExtra-virgin olive oil
   • 1 largeLemon (zest and juice)
   • 1 tbspHoney
   • 2 tbspFresh parsley and thyme, finely chopped
   • 2 clovesGarlic cloves, minced
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Prepare and marinate the chicken

   If breasts are thick, butterfly or gently pound them to an even thickness for even cooking. Place the chicken in a large resealable bag or shallow dish, pour the remaining marinade over the chicken, seal or cover, and refrigerate for at least 30 minutes and up to 4 hours.

   For this step

   • 4 piecesBoneless skinless chicken breasts
   
3. 3

   Step 3: Preheat and oil the grill

   Preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). Clean the grates and brush or rub with a little oil to prevent sticking just before adding the chicken.
4. 4

   Step 4: Grill the chicken

   Place chicken on the hot grill and cook 5–7 minutes per side, flipping once, until nicely charred and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). During the last 1–2 minutes, brush the reserved marinade onto the chicken to build glossy flavor (since it was set aside before contact with raw meat it is safe to use).
   
5. 5

   Step 5: Rest and finish

   Transfer the chicken to a cutting board and let rest 5 minutes to lock in juices. Squeeze a little fresh lemon over each breast and sprinkle with extra chopped herbs before slicing.
6. 6

   Step 6: Serve and store

   Serve warm alongside grilled vegetables, a green salad, or rice. Leftovers keep in an airtight container in the refrigerator for up to 3 days and are great chilled for salads or reheated gently.
   

1. In a medium bowl whisk together the olive oil, lemon zest and juice, honey, minced garlic, chopped parsley and thyme, kosher salt, and black pepper until combined. Taste and adjust seasoning — the mixture should be bright with a hint of sweetness. Reserve about 2 tablespoons of the marinade in a small bowl for finishing (do not return reserved marinade to raw chicken).
2. If breasts are thick, butterfly or gently pound them to an even thickness for even cooking. Place the chicken in a large resealable bag or shallow dish, pour the remaining marinade over the chicken, seal or cover, and refrigerate for at least 30 minutes and up to 4 hours.
3. Preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). Clean the grates and brush or rub with a little oil to prevent sticking just before adding the chicken.
4. Place chicken on the hot grill and cook 5–7 minutes per side, flipping once, until nicely charred and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). During the last 1–2 minutes, brush the reserved marinade onto the chicken to build glossy flavor (since it was set aside before contact with raw meat it is safe to use).
5. Transfer the chicken to a cutting board and let rest 5 minutes to lock in juices. Squeeze a little fresh lemon over each breast and sprinkle with extra chopped herbs before slicing.
6. Serve warm alongside grilled vegetables, a green salad, or rice. Leftovers keep in an airtight container in the refrigerator for up to 3 days and are great chilled for salads or reheated gently.