Grilled Mediterranean Lemon-Herb Chicken with Alkaline Marinade

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Marinated in an alkaline water-based lemon and herb marinade, grilled to perfection with bright Mediterranean flavors. This Mediterranean-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, alkaline water, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/2 cup alkaline water, 1/4 cup fresh lemon juice, 3 tablespoons extra virgin olive oil, 1 tablespoon chopped fresh oregano, 1 tablespoon chopped fresh thyme, 3 minced garlic cloves, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until well combined.
  2. Step 2: Place 4 boneless skinless chicken breasts (about 6 oz each) in a large resealable plastic bag and pour the marinade over the chicken, sealing the bag and massaging to coat evenly. Refrigerate for 1 to 2 hours.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and discard marinade.
  4. Step 4: Grill chicken breasts for 6-7 minutes per side, turning once, until internal temperature reaches 165°F and juices run clear.
  5. Step 5: Remove from grill and let rest 5 minutes before slicing and serving with fresh lemon wedges.

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