Photo of Lemon-and-herb-marinated grilled chicken breasts by WW

Lemon-and-herb-marinated grilled chicken breasts

SmartPoints® value per serving
Total Time
6 hr 22 min
15 min
7 min
These chicken breasts are juicy and aromatic 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. The marinade is easy to prepare. Just make sure all the chicken pieces are submerged so that they soak up as much flavor as possible. 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, substituting fresh basil and thyme for the oregano and rosemary or using any combination of those that you like.



¼ cup(s), fresh, minced

Fresh oregano

¼ cup(s)

White wine vinegar

3 Tbsp

Minced garlic

2 Tbsp, or 6 medium garlic cloves, minced

Lemon zest

1½ Tbsp, minced

Table salt

2 tsp

Black pepper

1 tsp, freshly ground

Uncooked boneless skinless chicken breast(s)

4 pound(s), sixteen 4-oz pieces


  1. In a large bowl, combine rosemary, oregano, vinegar, garlic, lemon zest, salt and pepper. Add chicken breasts. Mix thoroughly with two wooden spoons, turning chicken until it’s completely coated by herbs and other ingredients. Cover bowl with plastic wrap and refrigerate for 6 hours.
  2. Prepare grill for high-heat cooking — or spray a large grill pan with cooking spray and heat it over medium-high heat. Cook chicken on grill rack directly over heat for 6 minutes, turning once after 3 minutes. Or cook them in grill pan in batches for about 7 minutes, turning once. Place any leftover chicken breasts on a large platter, cover with plastic wrap, and refrigerate for up to 3 days. Yields 1 chicken breast per serving.