Grilled Lemon Herb Chicken Breast

1. 1
   prep · ~3 min

   Pound the chicken breasts to an even thickness.

   Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound to about 1-inch thickness, starting from the center and working outward. Even thickness ensures they cook uniformly.

   TIPDon't skip this step — even thickness prevents the thin end from drying out before the thick end is cooked.
2. 2
   mix · ~2 min

   Make the lemon herb marinade.

   1.In a medium mixing bowl, whisk together 3 tbsp olive oil, 3 tbsp fresh lemon juice, and minced garlic.

   2.Add 1 tsp dried oregano, 1 tsp dried thyme, 0.5 tsp salt, and 1 pinch black pepper. Whisk until well combined.
3. 3
   prep · ~20 min

   Marinate the chicken breasts.

   Pat the chicken breasts dry with paper towels. Place them in a shallow dish and pour the marinade over, turning to coat evenly. Marinate at room temperature for 20 minutes while the grill heats.

   TIPPatting the chicken dry first helps the marinade cling better. Don't marinate longer than 1 hour or the lemon juice will start breaking down the meat.
4. 4
   grill · ~5 min

   Preheat the grill to medium-high heat.

   Heat a grill or grill pan to around 400°F (medium-high). Clean and lightly oil the grates to prevent sticking.

5. 5
   grill · ~6 min

   Grill the chicken breasts on the first side.

   Remove the chicken from the marinade, letting excess drip off. Place on the hot grill and cook undisturbed for 5-6 minutes until golden grill marks form and the chicken releases easily from the grate.

   TIPDon't move the chicken around — letting it sit undisturbed gives you those clean, charred grill marks.
6. 6
   grill · ~6 min

   Flip and finish grilling the second side.

   Flip the chicken breasts using tongs and grill for another 5-6 minutes on the second side. Cook until the internal temperature reaches 165°F (74°C) at the thickest part. Transfer to a plate.

   TIPAlways use a meat thermometer — the thickest part must register 165°F for safe, juicy chicken.
7. 7
   rest · ~5 min

   Rest the chicken before slicing.

   Transfer cooked chicken to a cutting board, cover loosely with foil, and let rest for 5 minutes. This keeps the juices locked inside the meat.

   TIPResting is crucial — slice immediately and the juices will run out, leaving the meat dry.
8. 8
   garnish · ~1 min

   Slice and garnish with lemon and parsley.

   Slice each chicken breast against the grain. Fan the slices on a platter, tuck lemon rounds alongside, and scatter fresh chopped parsley on top.

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