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Lemon Herb Grilled Chicken – Summer Recipes for Dinner

Okay, friends, let me tell you why this Lemon Herb Grilled Chicken is basically my go-to summer champion. Imagine biting into tender chicken kissed by a zesty lemon marinade, studded with fresh herbs, and with those gorgeous grill marks that send your taste buds straight to sunshine-ville. I seriously can’t wait to share this recipe because it’s bright, fresh, and the perfect way to make your backyard BBQ shine without breaking a sweat. Plus, it’s ridiculously easy to whip up, making it great for those spontaneous dinner plans. Grab your tongs and let’s get grilling!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: 30 minutes (including marinating)

Ingredients

For the Main Dish:

4 boneless, skinless chicken breasts (6–8 ounces each)
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

How I Make It

Step 1:

In a medium bowl, whisk together the lemon juice, olive oil, minced garlic, rosemary, thyme, salt, and pepper. This zesty marinade is the magic potion that gives the chicken its bright and fragrant flavor.

Step 2:

Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Make sure every piece is well coated—then pop it in the fridge to marinate for at least 20 minutes, or up to 2 hours if you have the time.

Step 3:

Preheat your grill to medium-high heat (around 400°F). If you don’t have a grill, a grill pan on the stovetop works just as well—just make sure it’s hot before adding the chicken.

Step 4:

Remove the chicken from the marinade (don’t throw that goodness away!), and place the breasts on the grill. Cook each side for about 6–7 minutes, until you get those beautiful grill marks and the internal temperature hits 165°F. Pro tip: Use an instant-read thermometer to nail the perfect doneness every time.

Step 5:

Once cooked, transfer the chicken to a plate and let it rest for 5 minutes so the juices redistribute—this is the secret to juicy, tender bites.

Step 6:

Serve your Lemon Herb Grilled Chicken with a drizzle of the reserved marinade warmed slightly on the stove, or just squeeze a fresh lemon wedge on top for an extra citrus zing.

Variations & Tips

Try swapping rosemary and thyme for fresh oregano and basil for a Mediterranean twist.
If you’re short on time, marinate the chicken while you prep your sides.
Add a pinch of red pepper flakes to the marinade if you like a little heat.
For an even more vibrant flavor, zest a lemon into the marinade along with the juice.
If using chicken thighs, reduce grilling time slightly—they cook faster and stay extra juicy.
Don’t forget to oil your grill grates or brush the chicken lightly with oil to prevent sticking!

How I Like to Serve It

This chicken is a superstar alongside a crisp summer salad, like arugula with cherry tomatoes and shaved Parmesan. On weekends, I love pairing it with grilled corn and a cold glass of white wine to stay in total summer vibes. It’s also fantastic thinly sliced over warm quinoa or tucked into wraps for a quick weeknight dinner that feels fancy but is zero fuss.

Notes

Store leftovers in an airtight container for up to 3 days in the fridge.
Reheat gently in a skillet with a splash of water or broth to keep it moist.

Closing: This Lemon Herb Grilled Chicken is a reliable, fresh, and bright dinner that never fails to impress, making it a staple I always keep in my summer recipe rotation.