Grilled lemon-herb chicken

Grilled lemon-herb chicken

Total Time
6 hr 25 min
15 min
10 min
These chicken breasts turn out juicy and aromatic every time, thanks to a flavorful marinade. Halve the recipe for smaller crowds or, since the flavors of this dish are so versatile, make the whole batch and turn any leftovers you may have into sandwiches, burritos, or enchiladas. Before grilling, pat the chicken breasts dry to prevent the marinade from burning or causing any flare-ups on the grill. You can vary the herbs as you like.


Cooking spray

4 spray(s)


¼ cup(s), fresh, finely chopped

Fresh oregano

¼ cup(s), roughly chopped

White wine vinegar

3 Tbsp

Garlic clove

6 clove(s), finely chopped

Lemon zest

1½ Tbsp

Table salt

2 tsp

Black pepper

1 tsp

Uncooked skinless boneless chicken breast

4 pound(s), sixteen 4-oz pieces


  1. In large bowl, whisk rosemary, oregano, vinegar, garlic, lemon zest, salt, and black pepper. Add chicken and turn until coated well. Cover chicken and refrigerate for 6 hours.
  2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to high, or prepare high fire in charcoal grill. Grill chicken, turning once, until chicken is charred in spots and cooked through and instant-read thermometer inserted into centers registers 165°F, about 6 minutes on grill or about 7 minutes in grill pan. (Leftovers can be refrigerated for up to 3 days.)
  3. Serving size: 1 chicken breast