This is my go-to chicken breast recipe. I’ve made these so many times, but have never really measured anything for the marinade – I always just eyeballed it. Even though it’s a simple recipe (great for a weeknight dinner, or when you have to feed a barbeque crowd), I figured it was worth sharing. So, I went to the trouble of measuring things out the other night when I prepared this, and the kids said it was best grilled chicken ever…huh, maybe I should measure more often. The lemon flavor in this is not overwhelming, and in my opinion, neither is the garlic flavor, but you can certainly adjust for your taste. The acidity of the lemon juice is what keeps the chicken tender and moist, so I wouldn’t skimp too much on that. Also, I used minced garlic from the jar (a weeknight cheat), but it’s even better with fresh garlic. The same is true for the herbs. This chicken is great for leftovers; I will often make chicken salad with the leftovers, or slice the chicken and add it to a salad. I usually slice my chicken breasts in half so that I end up with two thinner pieces (you can also buy thin cut breasts), but it’s not necessary – I just prefer thinner cuts. You could also use boneless, skinless chicken thighs, or even bone-in skin on chicken. If you have time, allow the chicken to marinate for up to 4 hours. Most of the time I make this chicken, I only have time to let it marinate for 20-30 minutes, and it still has great flavor. Serves 4-6 (if making more, add proportionally to the marinade so that all chicken is covered when marinating).
- 3-4 Boneless Skinless Chicken Breasts
- 1/2 Cup Olive Oil
- 1/3 Cup Fresh Lemon Juice (about 2-3 lemons)
- 3 Cloves of Garlic – finely chopped
- 2 tsp. Salt
- 1 tsp. Fresh Ground Pepper
- 1 TBS. Dried Italian Herb Blend (or combination of parsley, oregano, and basil – if using fresh, double amount)
- 1 tsp. Dried Thyme (if using fresh, double amount)
- 1 tsp. Dried Rosemary (if using fresh, double amount)
Prepare the marinade by combining olive oil, lemon juice, garlic, salt, pepper, and herbs in a non-reactive bowl. Trim the chicken breasts of any fat and slice in half (if desired). Add the chicken to the marinade and mix to coat all of the chicken. Cover with plastic wrap and allow to marinate in the refrigerator for a minimum of 20 minutes, but up to four hours if you have time. Heat a barbeque grill to medium. Put chicken on the grill and pour some of the marinade over the chicken (this will cause it flame up, so be careful). Grill on one side until nice grill marks are achieved, flip chicken and pour on a little more marinade over the top. (I don’t like to add any more marinade after this point because it held the raw chicken and needs to cook off fully). Overall grill time is about 8-12 minutes depending on the thickness of your chicken breasts. Serve immediately or allow to cool and refrigerate for a later use.