Simple Lemon-Herb Chicken Marinade for Grilling

• •1.5 lb boneless, skinless chicken breasts or thighs
• •0.3 cup olive oil
• •0.3 cup fresh lemon juice
• •1 tablespoon lemon zest
• •3 garlic cloves, minced
• •1 tablespoon fresh rosemary, finely chopped
• •1 tablespoon fresh thyme, finely chopped
• •1 teaspoon dried oregano
• •1 teaspoon kosher salt
• •0.5 teaspoon black pepper, freshly ground

Instructions

1. 1

   Prepare the Chicken: Pat the chicken pieces dry with paper towels and trim any excess fat. If using thick chicken breasts, you may want to pound them lightly to an even thickness (about 3/4 inch) for uniform cooking.

2. 2

   Whisk the Marinade: In a medium bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, kosher salt, and freshly ground black pepper until well combined.

3. 3

   Marinate the Chicken: Place the chicken pieces in a large zip-top bag or a shallow non-reactive dish. Pour the prepared marinade over the chicken, ensuring all pieces are thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours. Do not marinate for longer than 4 hours, as the acidity of the lemon juice can begin to break down the chicken's texture, making it mushy.

4. 4

   Preheat the Grill: About 15-20 minutes before grilling, preheat your grill to medium-high heat (around 400°F / 200°C). Clean the grill grates thoroughly with a wire brush and lightly oil them to prevent sticking.

5. 5

   Grill the Chicken: Remove the chicken from the marinade, allowing any excess marinade to drip off (discard the used marinade). Place the chicken on the preheated grill. Grill for 6-8 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) as measured with a meat thermometer. The chicken should have nice grill marks and be golden brown.

6. 6

   Rest and Serve: Transfer the grilled chicken to a clean cutting board or platter. Tent loosely with foil and let it rest for 5-10 minutes before slicing or serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Serve hot with your favorite grilled vegetables or a fresh salad.

Chef's Tips

• 💡For best results, pat the chicken completely dry before adding the marinade. This helps the marinade adhere better and promotes a better sear on the grill.
• 💡Avoid over-marinating the chicken, especially with acidic marinades like this one. While 30 minutes is good for flavor, 2-4 hours is ideal. Beyond 4 hours, the lemon juice can start to 'cook' the chicken, leading to a tougher texture.
• 💡Ensure your grill is hot and clean before placing the chicken. This helps achieve those desirable grill marks and prevents sticking.
• 💡Always use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C). Overcooked chicken can be dry and tough.
• 💡Letting the chicken rest after grilling is a crucial step for juicy results. Don't skip it!