Description
Juicy, charred chicken breasts brined in a zesty lemon-herb mixture. The marinade’s citrus and olive oil ensure tender, flavorful results perfect for summer or weeknight meals. Serve with fresh herbs and a squeeze of lemon for a Mediterranean-inspired twist.
Ingredients
4 (6-ounce) boneless, skinless chicken breasts
2 lemons, 1 for juice, 1 for garnish
1/4 cup fresh thyme (or 2 tablespoons dried)
3 cloves garlic
Instructions
Finely chop thyme, garlic, and 1 teaspoon black pepper into a paste
Drain 2 cups of freshly squeezed lemon juice into a glass container
Pour 3 tablespoons extra-virgin olive oil into the lemons and herbs
Place chicken breasts in the marinade, ensuring each is fully coated
Seal container and refrigerate for 30 minutes, turning breasts halfway
Scrub grates clean with a brass brush and paper towels
Heat grill to 400–450°F using 3–4 charcoal briquettes
Brush grates with 1 tablespoon olive oil for a nonstick surface
Place chicken (skin-side down if using thighs) on the grill
Grill 6–7 minutes per side until golden and cooked through, internal temperature reaches 165°F
Rest 5 minutes before serving
Notes
Marinate longer (up to 2 hours) for deeper flavor
Substitute rosemary, oregano, or mint for thyme
Use 2-3 tablespoons of marinade per breast for extra moisture
Serve with grilled vegetables, couscous, or a green salad
Nutrition
- Serving Size: 1 chicken breast (6 ounces)
- Calories: 350
- Sugar: 2g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 100mg