Thyme Basil Lemon Grilled Chicken recipe
In this thyme basil lemon grilled chicken, simple boneless chicken breasts are marinated in olive oil, lemon zest and juice, garlic, thyme, and basil, then grilled until juicy with light char marks.
Ingredients
For the thyme basil lemon marinade
- 2 pounds boneless skinless chicken breasts, trimmed and pounded to even thickness
- ¼ cup extra-virgin olive oil
- ⅓ cup fresh lemon juice about 2 large lemons
- 2 tablespoons lemon zest from the same lemons
- 3 –4 garlic cloves minced or pressed
- 1 tablespoon fresh thyme leaves finely chopped (or 1 teaspoon dried thyme)
- 2 tablespoons fresh basil leaves finely chopped (or 1 teaspoon dried basil)
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes optional, for gentle heat
For serving
- Extra lemon wedges
- Additional chopped fresh basil and thyme
- Optional sides: mixed green salad grilled vegetables, rice, or roasted potatoes
Instructions
Prep the chicken
- First, the chicken breasts are placed between two sheets of parchment or plastic wrap and lightly pounded with a meat mallet or rolling pin until they are an even ½–¾ inch thick. Then the chicken is patted dry with paper towels, which helps the marinade cling better and encourages light browning later on the grill.
Mix the marinade
- Next, a medium mixing bowl is used to whisk together the olive oil, lemon juice, lemon zest, garlic, thyme, basil, salt, pepper, and red pepper flakes until the mixture looks emulsified and fragrant. At this point, about 3 tablespoons of the marinade are scooped into a small bowl and set aside so a clean drizzle will be ready for basting or serving.
Marinate the chicken
- After the marinade is ready, the chicken is placed in a large resealable plastic bag or shallow dish, and the remaining marinade is poured over it, making sure each piece is well coated. The bag or dish is sealed, the chicken is turned to coat, and it is placed in the refrigerator for at least 30 minutes and up to 2 hours; longer marinating is avoided because too much lemon can start to break down the texture.
Preheat the grill
- While the chicken is marinating, an outdoor gas or charcoal grill (or a stovetop grill pan) is preheated to medium to medium-high heat, around 375–400°F. The grates are cleaned and lightly oiled using tongs and an oiled paper towel so the chicken will release easily and get nice grill marks.
Grill the chicken
- When the grill is hot, the chicken is removed from the marinade, letting excess drip off, and the used marinade is discarded. The chicken is placed on the grill and cooked for about 5–7 minutes per side, with the lid closed as much as possible, until an internal temperature of 165°F is reached and the juices run clear.
Rest and finish
- Once done, the grilled chicken is transferred to a clean plate or platter and tented loosely with foil, then allowed to rest for about 5 minutes. During this rest, a bit of the reserved clean marinade or lemon-herb mixture can be brushed over the top for extra shine and flavor, and then the chicken is garnished with more chopped basil, thyme, and fresh lemon wedges.