GRILLED CHICKEN BREAST RECIPE
Say goodbye to dry, bland grilled chicken breasts. This recipe guarantees juicy, flavorful grilled chicken every time you cook the dish. This Garlic, Lemon and Herb grilled chicken breasts are bursting with fresh lemon flavor and are so easy to make! To perfection, Chicken breasts are soaked in a bright, garlicky herb marinade and grilled. A recipe the whole family will love!
This is my go-to grilled chicken recipe. It’s perfect for a quick weeknight dinner or cookout, and so versatile. You can serve the fillets on their own (kids love them), topped with cheese on a toasted bun, or, as I often do, sliced over a Greek or Caesar salad.
- 6 boneless, skinless chicken breasts
- MARINADE INGREDIENTS
- 1/2 cup olive oil
- 3 T fresh-squeezed lemon juice
- 1 T garlic powder
- 2 tsp. Spike Seasoning (or use another all-purpose seasoning blend)
- 2 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. onion powder
- 1/2 tsp. dried sage
- 1/2 tsp. black pepper
- Trim any visible fat from the chicken breasts, and if some breasts are a lot thicker than others trim some of the underneath parts to make them about the same thickness. (I save the scraps in the freezer to make homemade chicken stock.)
- Cut short shallow slits crosswise going down each chicken breast.
- Whisk together the olive oil, lemon juice, garlic powder, Spike Seasoning(or another all-purpose seasoning blend), dried basil, dried oregano, onion powder, dried sage, and pepper to make the marinade.
- Put the chicken in a single layer in a Ziploc bag (or a plastic container with a snap-tight lid).
- Pour in the marinade, and marinate in the fridge for 8 hours, turning occasionally if you’re home. (A slightly shorter or longer marinating time won’t matter but I would marinate at least 5-6 hours if possible.)
- When you’re ready to cook, dump the chicken breasts into a colander and drain off the marinade. (If you take it directly from the marinade and place on the hot grill, it will flame up from the marinade that drips down.)
- Make sure the grill is clean; then spray with non-stick grill spray or brush with oil and preheat the grill to medium-high.
- Lay the chicken top-side down on an angle to the grill grates and cook 3-4 minutes; then lift the edge of each piece of chicken to see if the grill marks are showing as much as you’d like.
- When you have nice grill marks, rotate each chicken breast so it’s at the opposite angle to the grill grates and cook 3-4 minutes more (again lifting each piece of chicken to check the grill marks.)
- When you have good criss-cross grill marks, turn the chicken over and cook 4-6 minutes on the other side.
- Actual cooking time will depend on how thick the chicken breasts are and how hot your grill is, but chicken should feel firm but not hard to the touch when you press down on it with your finger.
- Chicken should be cooked to 165F/74C to be safe; if you have an Instant-Read Meat Thermometer, that’s a perfect way to tell when it’s done.)
- Serve hot.
- This chicken is great for leftovers. Refrigerate until needed; then cut up and serve over a salad, in lettuce wraps with avocado and salsa, or inside low-carb pita bread with some Tzatziki sauce.
- For this recipe I use my fresh-frozen lemon juice.
- The chicken could also be cooked in a stove-top grill pan with ridgesor a George Foreman Grill with good results.
- This recipe created by Kalyn as a variation to Grilled Chicken and Veggie Kabobs with Garlic and Basil.
My tips for making juicy grilled chicken breasts:
- Trim the chicken breasts so they are the same thickness and any visible fat or undesirable parts are removed, and then cut shallow slits going crosswise down each chicken breast. (I save the scraps in the freezer to make homemade chicken stock, so I don’t mind trimming.) Whisk together the marinade ingredients.
- Marinate chicken in the fridge for about 8 hours, turning occasionally if you’re home. (A slightly shorter or longer marinating time won’t matter much, but I usually start marinating mid-morning for the chicken to cook for dinner that night.) When it’s time to cook, spray grill with non-stick spray or brush with oil, preheat grill to medium-high, and drain the chicken and let it come to room temperature. (If you don’t drain off the marinade, it will flame up when the oil drips down on the grill.)
- Here’s the secret to perfect grill marks. Cook the chicken on an angle to the grill for about 3-4 minute, then lift the edge of each piece of chicken and look to see that the grill marks are as dark as you’d like before you rotate the pieces. When the first set of grill marks are nice and dark, rotate the chicken pieces going at the opposite angle on the grill and cook 3-4 minutes more, again checking the grill marks before you turn the chicken over.
- When you have nice grill marks, turn the chicken completely over and cook 4-6 minutes more, or until chicken feels firm but not hard to the touch. (But you need to remember Thinner breasts will take less time.) Serve Garlic, Lemon, and Herb Grilled Chicken Breasts hot and enjoy!
Yield: 6 SERVINGS
Total Fat: 15g23 %, Saturated Fat: 2.3g, Cholesterol: 68mg23 %, Sodium: 462mg18 %, Potassium: 348mg10 %, Carbohydrates: 3.7g1 %, Fiber: 0.3g1 %, Sugar: 1g, Protein: 27.5g55 %, Vitamin A Iu: 175IU, Niacin Equivalents: 19mg, Vitamin B6: 1mg, Vitamin C: 18mg, Folate: 10mcg, Calcium: 20mg, Iron: 1mg, Magnesium: 36mg, Thiamin: 0mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on the calorie you needs.
**Nutrient information is not available for all ingredients. The amount is based on available nutrient data.
Information is not currently available for this nutrient. And remember, if you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.