Grilled Chicken Breast

5 from 2 votes

This grilled chicken breast is juicy, simple, and full of fresh lemon herb flavor — perfect for salads, wraps, or easy weeknight dinners.

Prep Time5

Cook Time10

Resting time5

Total Time20

Course: Main

Cuisine: American, Mediterranean

Freezer friendly: 2 Months

Shelf life: 4 Days

Servings: people

Author: Samira

4 chicken breasts boneless, skinless (about 6–8 oz each), pounded to ½-inch thickness
¼ cup lemon juice
1 tablespoon lemon zest
3 garlic cloves minced
⅓ cup olive oil
1 teaspoon dried thyme
½ teaspoon dried oregano
½ tablespoon salt
½ teaspoon ground black pepper
1 tablespoon brown sugar or honey (optional)

In a small bowl, whisk together the lemon juice, zest, garlic, olive oil, thyme, oregano, salt, pepper, and honey or brown sugar (if using).
Pour the marinade into a shallow glass container or zip-top bag. Add the chicken breasts and turn to coat them evenly. Cover and refrigerate for 30 minutes to 4 hours.
When ready to grill, remove the chicken from the fridge and let it sit at room temperature for 20–30 minutes. Preheat the grill to medium-high heat (about 400–450ºF).
Oil the grill grates using tongs and a paper towel dipped in oil to help prevent sticking.
Remove the chicken from the marinade, letting any excess drip off. Place the chicken smooth side down on the grill and close the lid.
Grill for 4–5 minutes on the first side. Wash or switch tongs before flipping to avoid cross-contamination. Flip and grill for another 4–5 minutes, or until the internal temperature reaches 165ºF in the thickest part.
Transfer the grilled chicken to a clean plate and loosely cover with foil. Let it rest for 5–10 minutes before slicing.

Always use clean tongs when flipping or removing the chicken after it's been cooked.
Leftovers can be stored in the fridge for 4 days or frozen for up to 2 months.