Lemon-Infused Grilled Chicken with Summer Herb Salsa Verde

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken breasts brightened with lemon and topped with a fresh herb salsa verde bursting with summer flavors. This Mediterranean-inspired summer cookout recipe, ready in about 52 minutes, pairs boneless skinless chicken breasts, lemon zest, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 40 min Cook: 12 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 2 tbsp lemon juice, 3 tbsp olive oil, 1 tbsp lemon zest, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts and marinate for 30 minutes at room temperature.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear.
  3. Step 3: While chicken cooks, combine 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh mint leaves, 1 tbsp chopped fresh oregano leaves, 2 tbsp rinsed capers, and 1 tbsp red wine vinegar in a small bowl. Drizzle with 1 tbsp olive oil and stir to create the herb salsa verde.
  4. Step 4: Let grilled chicken rest for 5 minutes after cooking, then top each breast with a generous spoonful of herb salsa verde before serving.

Frequently asked questions

How long does Lemon-Infused Grilled Chicken with Summer Herb Salsa Verde take to make?

Total time is about 52 minutes (40 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Infused Grilled Chicken with Summer Herb Salsa Verde?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lemon zest from drying out.

Can I substitute ingredients in Lemon-Infused Grilled Chicken with Summer Herb Salsa Verde?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Infused Grilled Chicken with Summer Herb Salsa Verde for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Infused Grilled Chicken with Summer Herb Salsa Verde?

Mediterranean summer cookout like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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