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Grilled lemon chicken on a slate board with charred lemon halves and fresh oregano

Grilled Lemon Chicken

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • Marinade
  • 1/3 cup extra virgin olive oil
  • 2 tbsp lemon zest from about 2 lemons
  • 2 tbsp fresh lemon juice only if marinating 2 hours or less
  • 4 cloves garlic minced
  • 1 tbsp fresh oregano chopped (or 1 tsp dried)
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • 1 tsp Dijon mustard
  • 1 tsp honey optional
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
Chicken
  • 4 boneless skinless chicken breasts about 6 oz / 170g each, pounded to 3/4-inch thickness
Finishing
  • 1 fresh lemon halved
  • 2 tbsp fresh parsley or oregano chopped
  • 1 pinch flaky sea salt optional

Method
 

  1. Place each breast between two sheets of plastic wrap. Pound to an even 3/4-inch thickness using a meat mallet or rolling pin. This takes about 90 seconds per breast.
    Pounding chicken breast flat with a meat mallet between plastic wrap
  2. Whisk together olive oil, lemon zest, Dijon mustard, honey (if using), garlic, oregano, thyme, salt, and pepper. Add lemon juice only if marinating 2 hours or less. The marinade will look thick and golden.
    Zesting a lemon with a Microplane grater into a glass bowl for chicken marinade
  3. Add chicken to marinade, coat well, press out the air, seal, and refrigerate at least 30 minutes. Two hours is ideal for breasts. Up to 8 hours is fine for thighs or drumsticks.
    Chicken breasts marinating in lemon herb marinade in a zip-lock bag
  4. Heat grill to medium-high (around 400-425F). Clean the grates, then brush with oil just before adding the chicken.
    Brushing oil onto a hot cast iron grill pan before grilling chicken
  5. Lay each piece on the grill and leave completely alone for 6-7 minutes. Flip when the sear has formed and the chicken releases naturally. Grill second side 5-7 minutes. Place lemon halves cut-side down alongside for 4 minutes.
    Chicken breasts grilling with beautiful grill marks forming on hot grates
  6. Use an instant-read thermometer to check the thickest part. Pull chicken at 160F (71C). Carryover cooking brings it to the safe 165F (74C) during rest.
    Checking grilled chicken temperature with an instant-read thermometer
  7. Rest 5 minutes loosely tented with foil. Squeeze the charred lemon halves over the chicken. Garnish with fresh herbs and a pinch of flaky salt. Serve immediately.
    Squeezing charred lemon halves over sliced grilled lemon chicken on a cutting board