Classic Lemon-Herb Chicken Marinade for Grilling

How to Make Classic Lemon-Herb Chicken Marinade for Grilling

1. 1

   Step 1: Make the lemon-herb marinade

   In a medium bowl whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, chopped parsley, and thyme until combined. Season with kosher salt and freshly ground black pepper, then taste and adjust acidity or seasoning if needed.

   For this step

   • 1/3 cupExtra-virgin olive oil
   • 1/4 cupFresh lemon juice
   • 1 tablespoonLemon zest (from 1 lemon)
   • 3 clovesGarlic, minced
   • 1/4 cupFresh parsley, finely chopped
   • 1 tablespoonFresh thyme leaves, chopped
   • 1 1/2 teaspoonsKosher salt
   • 3/4 teaspoonFreshly ground black pepper
   
2. 2

   Step 2: Prep the chicken

   Pat the chicken breasts dry and trim any excess fat; for even cooking, pound to an even thickness if needed. Lightly score or pierce the surface so the marinade penetrates more effectively.
   
3. 3

   Step 3: Marinate the chicken

   Place the chicken in a zip-top bag or shallow dish and pour the marinade over it, making sure each piece is well coated. Refrigerate at least 30 minutes and up to 4 hours for best flavor; for a quick option 30–60 minutes will still give bright citrus notes.

   For this step

   • 4 piecesBoneless skinless chicken breasts
   
4. 4

   Step 4: Grill the chicken

   Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C) and oil the grates. Grill the chicken 6–7 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C); avoid overcooking to keep it juicy.
   
5. 5

   Step 5: Rest and serve

   Transfer the chicken to a cutting board and let it rest 5 minutes to redistribute juices. Slice and serve with lemon wedges and a sprinkle of fresh parsley, pairing well with grilled vegetables, rice, or a crisp salad.

1. In a medium bowl whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, chopped parsley, and thyme until combined. Season with kosher salt and freshly ground black pepper, then taste and adjust acidity or seasoning if needed.
2. Pat the chicken breasts dry and trim any excess fat; for even cooking, pound to an even thickness if needed. Lightly score or pierce the surface so the marinade penetrates more effectively.
3. Place the chicken in a zip-top bag or shallow dish and pour the marinade over it, making sure each piece is well coated. Refrigerate at least 30 minutes and up to 4 hours for best flavor; for a quick option 30–60 minutes will still give bright citrus notes.
4. Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C) and oil the grates. Grill the chicken 6–7 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C); avoid overcooking to keep it juicy.
5. Transfer the chicken to a cutting board and let it rest 5 minutes to redistribute juices. Slice and serve with lemon wedges and a sprinkle of fresh parsley, pairing well with grilled vegetables, rice, or a crisp salad.