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- 4 boneless, skinless chicken breasts - 1/4 cup olive oil - 2 lemons (zest and juice) - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 tablespoon fresh parsley, chopped - 1 teaspoon salt - 1/2 teaspoon black pepper - Lemon wedges (for serving) - Fresh parsley leaves (for garnish) For this recipe, use four boneless, skinless chicken breasts weighing around 1.5 to 2 pounds. The olive oil adds richness and helps with cooking. Fresh herbs like rosemary, thyme, and parsley bring bright flavors. The zest and juice from two lemons add a tangy kick. Garlic adds depth, while salt and pepper enhance all the flavors. When choosing chicken breasts, look for ones that are pink and plump. Avoid any that appear slimy or have a strong odor. For the lemons, pick ones that are firm and heavy for their size. This means they are juicy. Fresh herbs should be vibrant and fragrant. If they look wilted or brown, skip them. Always go for the freshest ingredients to make your dish shine. For the Full Recipe, follow the outlined steps to create a flavorful summer delight. To start, gather your ingredients. You need olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, parsley, salt, and black pepper. In a medium bowl, whisk these items together. This creates a bright and flavorful marinade. The lemon gives a zesty kick, while herbs add depth. Next, place the chicken breasts in a large resealable bag or a shallow dish. Pour the marinade over the chicken. Make sure each piece is well-coated. Seal the bag or cover the dish tightly. Refrigerate it for at least one hour. For the best flavor, try marinating overnight. Preheat your grill to medium-high heat, about 400°F (200°C). Once hot, remove the chicken from the marinade. Let the excess drip off, then discard the marinade. Place the chicken on the grill. Cook for about 6 to 7 minutes on each side. The chicken should reach an internal temperature of 165°F (75°C). You want nice grill marks too. After cooking, let the chicken rest for 5 minutes. This keeps it juicy. Serve with lemon wedges and garnish with parsley. Enjoy your flavorful summer delight! Marinating chicken helps add flavor and keeps it juicy. To get the most out of your marinade, let the chicken sit for at least one hour. For even better results, marinate overnight. Use a resealable bag or shallow dish to coat the chicken well. Make sure to cover it tightly to keep the flavors in. To get those beautiful grill marks, heat your grill to medium-high. Place the chicken on the grill and don’t move it for at least six minutes. This allows the chicken to sear properly. After six minutes, you can turn it 90 degrees for a crosshatch pattern. Flip the chicken over and repeat on the other side. You can check if the chicken is done by cutting into it. The juices should run clear, not pink. You can also press the chicken with a fork. If it feels firm, it's ready. If it feels soft, it needs more time. Remember, letting the chicken rest for five minutes after grilling helps keep it juicy. For the full recipe, check the details provided in the earlier sections. {{image_2}} You can change the herbs in this recipe to suit your taste. Try using dill, basil, or oregano for a new twist. Each herb gives your chicken a unique flavor. Mix and match to find your favorite. Fresh herbs work best, but dried ones are okay too. Just use less if you go dried, as they are stronger. While lemon is a star in this dish, other citrus fruits shine too. You can use lime, orange, or grapefruit juice. Each fruit adds its own taste, making your chicken special. For a sweet touch, try orange juice. If you want more zing, lime juice is perfect. These citrus swaps keep the dish bright and fresh. Turning your chicken into skewers is fun and tasty. Cut the chicken into cubes for easy grilling. Thread the pieces onto skewers, adding veggies like bell peppers and onions. This gives you colorful and tasty bites. Just marinate as usual, then grill until cooked. Skewers are great for parties or outdoor meals. They are easy to eat and look great on the plate. For more details, check out the Full Recipe. After you enjoy your grilled lemon herb chicken, you may have some left. Store leftover chicken in an airtight container. Make sure it cools down first to keep it fresh. Place it in the fridge within two hours of cooking. It will stay good for about three to four days. When you’re ready to eat it, just reheat it gently. To keep your grilled lemon herb chicken for longer, freeze it. Wrap each piece in plastic wrap, then place it in a freezer bag. This helps prevent freezer burn. It will last up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight. Reheat it in the oven or on the grill for best results. Avoid using the microwave as it can make the chicken dry. Choose the right container for storing your chicken. Glass containers work well because they are durable and keep food fresh. If you use plastic, make sure it is BPA-free. Label your containers with the date so you know when to use them. This helps keep track of your food and ensures you enjoy your flavorful meal at its best. I suggest marinating the chicken for at least one hour. This allows the flavors to soak in well. For the best taste, marinate overnight. The longer you marinate, the better the chicken will taste. Yes, you can use bone-in chicken. Just remember to adjust the cooking time. Bone-in chicken takes longer to cook than boneless. Make sure it reaches an internal temperature of 165°F (75°C) to ensure it is safe to eat. Many side dishes go well with this chicken. Here are a few tasty options: - Grilled vegetables like zucchini and bell peppers - A fresh garden salad with vinaigrette - Garlic mashed potatoes - Quinoa or rice with herbs For the full recipe, check the section above. Enjoy this bright and flavorful dish! In this blog post, we covered how to prepare delicious Grilled Lemon Herb Chicken. We explored key ingredients, marinating tips, and grilling techniques. I shared storage tips to keep your leftovers fresh and tasty. You can use variations to suit your taste, such as different herbs or citrus. Remember, marinating time is crucial for flavor, and checking doneness can be done without a thermometer. Give this recipe a try for a juicy, flavorful meal that impresses!

- Grilled Lemon Herb Chicken

Elevate your summer meals with this Grilled Lemon Herb Chicken recipe! Juicy, tender chicken breasts marinated in a zesty blend of lemon, garlic, and fresh herbs create a mouthwatering dish that’s perfect for any outdoor gathering. It’s easy to prepare, takes just minutes to grill, and is bursting with flavor. Click through to explore this delicious recipe and bring bright flavors to your table today!
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Ingredients
  

4 boneless, skinless chicken breasts

1/4 cup olive oil

2 lemons (zest and juice)

4 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh parsley, chopped

1 teaspoon salt

1/2 teaspoon black pepper

Lemon wedges (for serving)

Fresh parsley leaves (for garnish)

Instructions
 

In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, parsley, salt, and black pepper to create the marinade.

    Place the chicken breasts in a large resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish. Refrigerate for at least 1 hour, or overnight for better flavor.

      Preheat your grill to medium-high heat (about 400°F/200°C).

        Remove the chicken from the marinade and let the excess drip off. Discard the marinade.

          Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through with nice grill marks.

            Once cooked, remove the chicken from the grill and let it rest for about 5 minutes.

              Serve the grilled chicken with lemon wedges on the side and garnish with fresh parsley leaves for added color and flavor.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour (plus marinating) | 4 servings