Ingredients
Equipment
Method
- In a medium bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper.1/4 cup olive oil, 1/4 cup fresh lemon juice, 2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Place the chicken breasts or thighs in a resealable plastic bag or a shallow dish. Pour the prepared marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 4 hours for a more intense flavor. For thicker chicken breasts, you might want to pound them to an even thickness to ensure uniform cooking.1.5 lbs boneless, skinless chicken breasts or thighs
- Preheat your outdoor grill or an indoor grill pan to medium-high heat (around 400°F or 200°C). Clean the grill grates thoroughly and lightly oil them to prevent sticking.
- Remove the chicken from the marinade, letting any excess drip off. Discard the remaining marinade. Place the chicken pieces on the preheated grill. Cook for 6-8 minutes per side for chicken breasts, or 8-10 minutes per side for thighs, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Avoid overcrowding the grill; cook in batches if necessary.
- Once cooked, remove the Grilled Lemon Chicken from the grill and let it rest on a clean cutting board for 5-10 minutes.
- Slice the rested Grilled Lemon Chicken and serve immediately. Garnish with fresh chopped parsley or rosemary, if desired.Fresh parsley or rosemary
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 350°F oven for 10-15 minutes or in a skillet over medium-low heat with a splash of broth or lemon juice.
