Grilled Chicken Breasts With Lemon Herb Marinade

Fresh Wonderful® Seedless Lemons in the marinade make the difference between dry and genuinely juicy.

Overview

The difference between dry grilled chicken and genuinely juicy is mostly what happens before the chicken hits the grill. A marinade with fresh juice from Wonderful Seedless Lemons, olive oil, garlic, and herbs penetrates the meat, slows moisture loss, and delivers clean citrus flavor in every bite. Squeezing naturally seedless lemons directly into the marinade means no straining and faster prep.

Ingredients

1 Wonderful Seedless Lemon, zested and juiced
2 tablespoons parsley leaves, minced
2 tablespoons cilantro leaves, minced
¼ cup onion, finely minced
1 teaspoon cumin, ground
½ teaspoon mild chili powder
2 teaspoons garlic, minced
1 Wonderful Seedless Lemon
¼ cup extra-virgin olive oil
1 teaspoon salt
Freshly ground black pepper
4 6-oz. chicken breasts, skin on

Instructions

Combine the zest and juice of one Wonderful Seedless Lemon with parsley, cilantro, onion, cumin, chili powder, and garlic in a bowl.
Cut the remaining Wonderful Seedless Lemon in half and reserve.
Drizzle olive oil into the lemon herb mixture, whisking to emulsify. Season with salt and pepper.
Dry the surface of the chicken breasts with paper towels and coat thoroughly with the marinade. Allow to marinate in the refrigerator for 30 minutes.
Preheat a grill or grill pan to medium heat.
Place the chicken breasts skin-side down on the preheated grill. Cook until the skin becomes charred, about 4 to 5 minutes.
Turn the chicken 90 degrees and grill another 4 to 5 minutes to create crosshatch marks.
Flip the chicken breasts over and grill until they have reached an internal temperature of 160°F, about 8 minutes.
While the chicken is cooking, place the lemon halves on the grill cut-side down and grill until charred, about 5 minutes.
When the chicken is done, squeeze the grilled lemon over the top and serve immediately.

Optional Tips

Pound to even thickness. This is not optional for consistent results. The thin tapered end of a chicken breast cooks twice as fast as the thick center. Pounding to a uniform three-quarter inch ensures the entire breast hits 165°F at the same moment.
30 minutes minimum, 4 hours maximum. Thirty minutes of marinating produces noticeable flavor penetration. Four hours produces the maximum benefit. Beyond four hours, the lemon acid begins over-tenderizing the outer layer, creating a soft, slightly mealy surface texture. Set a timer if marinating in the refrigerator.
Oil the grates, not the chicken. Oiling the grates prevents sticking better than oiling the surface of the chicken. The oil on the grates polymerizes under heat and creates a semi-non-stick surface.
Do not move the chicken after placing it. Moving the chicken during the first several minutes tears the developing crust and causes sticking. Let it cook undisturbed until it releases naturally, it will let go of the grates when the surface has properly seared.
Use a thermometer, not a timer. Grill temperatures vary by equipment, outdoor temperature, and the distance of the grates from the heat source. A timer is a guideline; an instant-read thermometer reading 165°F is the only reliable indicator of doneness. Buy one.
Rest before cutting. Five minutes of resting time makes a real difference. The muscle fibers relax and the internal juices redistribute from the center to the whole breast. A rested breast loses significantly less juice when cut than one sliced immediately off the grill.
Squeeze fresh lemon at the table. The marinade's lemon character softens and mellows during grilling. A squeeze of Wonderful Seedless Lemons over the sliced chicken at serving is a bright, forward note that makes the dish taste more alive.
Save the marinade-adjacent drippings. The drippings that collect on the plate during resting carry the marinade's herbs and lemon flavor. Spoon them back over the sliced chicken before serving.

Variations

Greek Lemon Chicken. Add one teaspoon of dried rosemary and one-half teaspoon of dried mint to the marinade. Replace the smoked paprika with one teaspoon of Greek seasoning blend. Serve with tzatziki, warm pita, and a simple cucumber-tomato salad.
Spicy Lemon Chicken. Add one teaspoon of red pepper flakes and one tablespoon of Sriracha to the marinade. The heat develops during grilling and contrasts pleasantly with the lemon's brightness.
Lemon Chicken Thighs. Use bone-in, skin-on chicken thighs instead of breasts. Grill skin-side down for eight to ten minutes until the skin is deeply golden and crispy, flip, and grill for another 10 to 12 minutes until the internal temperature reads 175°F. Thighs have more fat than breasts and are significantly more forgiving of slight overcooking.
Lemon Herb Chicken Kebabs. Cut the breasts into 1.5-inch pieces and thread onto skewers with alternating pieces of red onion, bell pepper, and zucchini. Marinate as directed. Grill over medium-high heat for eight to ten minutes, turning every two to three minutes, until cooked through.
Pan-Seared Version. Heat two tablespoons of olive oil in a large cast-iron or stainless-steel skillet over medium-high heat until shimmering. Add the marinated chicken and cook without moving for five to six minutes until deeply golden on the bottom. Flip and cook for four to five more minutes until 165°F. Add a squeeze of Wonderful Seedless Lemons directly into the pan in the last minute of cooking and spoon the pan sauce over the chicken before serving.

Grilled Chicken Breasts With Lemon Herb Marinade

Overview

Ingredients

Instructions

Optional Tips

Variations

Rate This Recipe

Reply to this review

Reply to this review

More Delicious 🍽️ Recipes

Lemon Chicken With Persian Saffron Rice

Lemon Chicken Piccata

Lemony Pasta Salad