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grilled lemon herb encrusted chicken recipe

Lemon Herb Chicken Breasts

Perfect succulent chicken breasts that will serve a crowd with little prep.

Author In My Own Style - Diane Henkler

Ingredients

  • 3 lb boneless skinless chicken breast halves
  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic finely chopped
  • Grated zest and juice of 1 lemon plus shredded zest for garnish (optional)
  • 2 tablespoons chopped fresh rosemary plus whole leaves and springs for garnish (optional)
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon coarse salt and 1 teaspoon freshly ground pepper

Instructions

  1. Rinse the chicken breasts and pat dry. In large, shallow nonreactive dish, whisk together the olive oil, garlic, grated lemon zest and juice, thyme, rosemary, and salt and pepper. Add the chicken breasts and turn to coat well. Cover and refrigerate for at least 4 hours or for up to 8 hours.
  2. Prepare grill for direct grilling over medium-high heat. Oil the grill rack and position it about 6 inches from heat source.
  3. Grill the chicken breasts, turning once, until firm to the touch and opaque throughout, about 5 minutes on each side. Transfer the chicken breasts to a cutting board and cut on the diagonal against the grain with a sharp knife into slices 1/2 inch thick. Capture any carving juices, if possible.
  4. Arrange the chicken slices on a warmed serving platter and drizzle and carving juices over the top. To garnish, sprinkle with rosemary leaves and sprigs and shredded lemon zest, if desired.
  5. Serves 8