Lemon Herb Grilled Chicken

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Bright and zesty grilled chicken breasts marinated in lemon and fresh herbs. This american-inspired chicken ready in about 50 minutes pairs chicken breasts, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Ingredients

• 4, boneless skinless chicken breasts
• 1/4 cup lemon juice
• 3 tbsp olive oil
• 3 cloves, minced garlic
• 2 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 1 tbsp dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large bowl, whisk together 1/4 cup lemon juice, 3 tbsp olive oil, 3 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 tbsp dijon mustard, 1 tsp salt, and 1/2 tsp black pepper until well combined and emulsified. Tip: For even coating, press the marinade into the chicken using your hands before refrigerating.
2. Step 2: Place 4 boneless, skinless chicken breasts in a resealable plastic bag or shallow dish, then pour the marinade over the chicken. Seal the bag or cover the dish, then refrigerate for at least 30 minutes or up to 4 hours. Tip: Flip the chicken halfway through marination to ensure even flavor absorption.
3. Step 3: Preheat a gas or charcoal grill to medium-high heat (around 400°F). Lightly oil the grill grates using a folded paper towel dipped in olive oil, then wipe away excess to prevent sticking. Tip: Use a grill thermometer to confirm the heat is correct before adding the chicken.
4. Step 4: Remove the chicken from the marinade, letting any excess drip off, then place on the grill. Cook for 6-7 minutes per side, rotating occasionally, until the internal temperature reaches 165°F when checked with a meat thermometer. Tip: Avoid flipping too early — let the chicken develop a golden crust before turning.
5. Step 5: Transfer the grilled chicken to a plate or cutting board and let rest for 5 minutes, loosely covered with aluminum foil. This allows juices to redistribute, ensuring the meat stays tender and juicy.
6. Step 6: Serve the chicken warm, sliced into 1/2-inch thick pieces, alongside grilled vegetables or a fresh salad. Tip: For a quick side, toss zucchini, bell peppers, and cherry tomatoes with olive oil, salt, and pepper, then grill for 4-5 minutes until charred and tender.