Grilled Lemon Chicken with Herbs is made for warm evenings when great food, easy conversation, and the glow of the grill keep everyone outside a little longer. As part of The Sizzling Summer Series, this fresh summer favorite brings bright citrus, fragrant herbs, and perfectly grilled chicken together in a meal that feels both effortless and memorable.

A simple combination of fresh lemon juice, garlic, herbs, and olive oil gives the chicken vibrant flavor while helping it stay tender and juicy over an open flame. As it grills, the citrus caramelizes lightly against the meat, creating golden edges with just the right touch of smoky character. Every bite balances freshness with rich grilled flavor, making this recipe just as fitting for a relaxed weeknight dinner as it is for welcoming friends on the patio.

Even, consistent heat of the Summerset grill allows the chicken to cook beautifully from edge to center while preserving its natural moisture. Fresh herbs release their aroma into the rising heat, lemon brightens every bite, and the gentle char adds depth without overwhelming the clean flavors. The result is a plate that feels light enough for summer while still delivering satisfying flavor.

Serve this grilled lemon chicken alongside seasonal vegetables, grilled potatoes, crisp salads, or warm bread to create a meal that invites everyone to linger around the table. It also slices beautifully for sandwiches, wraps, or salads the following day, making it just as practical as it is inviting.

Summer has a way of stretching evenings into lasting memories. With recipes like Grilled Lemon Chicken with Herbs, your Summerset grill becomes more than the place where dinner is prepared. It becomes the gathering place where great meals, laughter, and unhurried moments come together beneath the evening sky.

Serves 6

Grilled Lemon Chicken with Herbs Ingredients

  • 1 1/2 lbs boneless, skinless chicken breasts (4-5 small-ish breasts) or boneless, skinless chicken thighs (6-8 pieces- see notes.)

Grilled Chicken Marinade

  • 2 tablespoons fresh oregano, rosemary, thyme, or sage, finely chopped (or use a combo)
  • Zest from one medium lemon (2 tablespoons), and save the lemon for grilling/juicing.
  • 1 tablespoon granulated garlic, or 4 garlic cloves, finely minced
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon cracked pepper
  • 1/4 teaspoon chili flakes- optional (Aleppo or Urfa Biber are good here)
  • 1/4 cup olive oil

Grilled Lemon Chicken with Herbs Directions

  1. Pound the thickest part of the chicken breast into uniform thickness, aiming for 3/4 inch thick, and if very large, cut into uniform sizes roughly 5-6 ounces each.
  2. Make the marinade: Mix marinade ingredients in a small bowl. Set aside 2 tablespoons (for garnish). Place chicken and marinade in a bowl, baking dish, or large zip lock bag and massage to coat all sides well. Marinate for 30 minutes, a few hours, overnight, or even a few days.
  3. Grill: Preheat grill to medium-high. (See notes for chicken thighs.) Lift chicken breasts out of the bowl, letting most of the oil drip off -before carefully placing them on the grill. Cut the zested lemons in half, placing open sides down on the grill too. Feel free to add any veggies to the grill– here we added halved tomatoes. Close the grill lid and cook for 5-6 minutes (or until deep golden grill marks appear) before flipping. Cook the other side for 5-7 minutes, and lower heat or move to a cooler spot until the thickest part of the breast registers at 160F and the meat is no longer pink and looks opaque. Let it rest 5-10 minutes before serving.
  4. Serve: Place the grilled chicken on a serving platter, squeeze generously with the grilled lemon, and tuck in fresh herbs for garnish. Spoon the reserved 2 tablespoons marinade over the chicken, and serve! (NOTE: DO not use the “used marinade” that the raw chicken was in for this!).

Notes

Thighs: If using chicken thighs, follow the same directions up until grilling. Have a spray bottle filled with water handy for flare-ups. Using tongs, let marinate drip off each piece before placing on the grill. If the grill flares, lightly spray the flame out (don’t spray the chicken). Cut the zested lemons in half, placing open sides down on the grill too. Feel free to add any veggies to the grill– here we added halved tomatoes. Grill each side until deep grill marks appear- 5-7 minutes; lower heat, then continue cooking low and slow until cooked all the way through to 170F. (You can also finish thighs in a warm oven- they won’t dry out.)

Taken from feastingathome.com