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Lemon-Herb Chicken Breasts


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  • 3 Lbs boneless, skinless chicken breast halves
  • 1/4 C EVOO
  • 3 garlic cloves, finely chopped
  • Grated zest and juice of 1 lemon +shredded zest for garnish (optional)
  • 2 Tbsp chopped fresh rosemary, + whole leaves & sprigs for garnish (optional)
  • 2 Tbsp chopped fresh thyme
  • 2 Tsp coarse salt
  • 1 Tsp freshly ground pepper, to taste


Servings 8


Step 1

Rinse the chicken breasts and pat dry. In a large shallow nonreactive dish, whisk together the olive oil, garlic, grated lemon zest and juice, 2 Tbsp rosemary, thyme, salt and pepper. Add the chicken breasts and turn to coat well. Cover and refrigerate for at least 4 hours or up to 8 hours.

Prepare a medium-hot fire in the grill. Oil the rack and position about 6" from the heat.

Grill the breasts, turning once, until firm to the touch and opaque throughout, about 5 minutes per side. Transfer the chicken breasts to a cutting board and cut on the diagonal against the grain into slices 1/2" thick, capturing carving juices, if possible.

Arrange the chicken slices on a warmed platter and drizzle any carving juices over the top. Sprinkle rosemary leaves and sprigs and shredded lemon zest.


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