Featured Reader Comment
This is my absolute favorite grilled chicken recipe and I have tried a lot of them. The lemon marinade is bright and fresh and the grilled lemon squeezed over the top at the end takes it to a whole other level. I made a double batch on Sunday and used the leftovers for chicken salad and pasta all week. This one is a keeper.
Karen
How a Few Simple Ingredients Became My Most-Made Summer Recipe
If there is one recipe that has earned a permanent spot in my summer rotation, it is this one. Easy grilled lemon chicken is on my table just about every other week from Memorial Day straight through to Labor Day — and honestly, sometimes well beyond that.
What makes it work is the marinade. Nothing complicated, nothing you have to hunt down at a specialty store. Just simple, quality ingredients that let the chicken shine. And when those lemon wedges go on the grill alongside the chicken and get a little caramelized and smoky, squeezing them over the top at the end is the kind of finishing touch that makes people ask what you did differently.
The other thing I love about this recipe is how much it does. I almost always make a double batch. One night it is a main dish with roasted vegetables and pasta. The next day it is shredded into chicken salad or tucked into a sandwich.
Enjoy!
Donya’s Best Tips for Grilled Lemon Chicken
Pound the chicken to even thickness first: This is the single most important step for juicy grilled chicken breasts. Place each breast in a zip-top bag and flatten the thick end until the whole breast is about three-quarters of an inch thick. I go deep on why this matters in my How To Grill Chicken Breasts post — worth a read before you fire up the grill.
Do not marinate longer than 3 hours: Two hours is the sweet spot. The lemon juice is doing good work in that window. Go longer and it starts breaking down the proteins — and the texture will tell on you.
Grill the lemons too: Set the lemon wedges right on the grates for the last few minutes. The heat mellows the sharpness and caramelizes the natural sugars. That squeeze over the finished chicken is everything.
Pull it at 150 degrees: Take it off the grill at 150, tent it with foil, and let it rest for 5 minutes. Carryover cooking does the rest. Wait for 165 on the grates and it will be overdone by the time it hits the plate.
Make a double batch: This chicken is just as good the next day. I make extra every single time, so I have protein ready for salads, sandwiches, and pasta all week.
Ingredients You’ll Need
- Boneless skinless chicken breasts — The star of the recipe. Pounded to even thickness before marinating, so they cook perfectly from edge to edge every time.
- Fresh lemons — You need two. One sliced and added to the marinade for flavor, one quartered for grilling alongside the chicken. Fresh only — bottled lemon juice will not give you the same bright, vibrant result.
- Olive oil — The rich, smooth base of the marinade that keeps the chicken moist on the grill and helps it develop a beautiful golden color.
- Fresh thyme — Adds a subtle, herby warmth that pairs beautifully with the lemon. Dried thyme works in a pinch but fresh is worth it here.
- Salt and pepper — The quiet foundation that makes every other flavor sharper and more present.
- Fresh parsley — The finishing garnish that adds a pop of color and a clean, herby freshness right before the chicken hits the table.
Make It Your Own: Easy Ways to Switch It Up
Add fresh garlic to the marinade: One or two minced cloves stirred into the olive oil adds a savory, aromatic depth that makes the whole marinade taste more layered and intentional.
Try fresh rosemary instead of thyme: Bold, piney, and a little more assertive. Rosemary and lemon are a classic pairing that works beautifully on the grill.
Finish with a drizzle of balsamic: Right before serving, a thin drizzle of balsamic glaze over the sliced chicken adds a sweet, tangy contrast that makes the lemon flavor pop even more.
Use chicken thighs instead of breasts: Thighs are more forgiving on the grill and stay juicy with a little less precision. The marinade works just as beautifully and the cook time is similar.
Make it in the oven: Heat the oven to 450 degrees, place the marinated chicken on a rimmed baking sheet, and roast for 15 to 18 minutes until cooked through and slightly golden on top. Broil the lemon wedges for a few minutes to caramelize them.
Before You Fire Up the Grill — Read This First
Pound the chicken to even thickness first. That one step is what keeps it juicy edge to edge — and most people skip it. Do not marinate longer than 3 hours. The lemon juice is working hard in that window. Go longer, and the texture will tell on you.
Grill the lemons too. That smoky, caramelized squeeze over the finished chicken is the move that makes people ask what you did differently. Pull it at 150 and let it rest. Five minutes under foil and it finishes perfectly every time.
Make-Ahead Tips for Easy Weeknight Dinners and Entertaining
Marinate in the morning — Before you leave for the day, marinate the chicken and refrigerate it. It will be ready to grill the moment you walk back in. Two hours is plenty, 3 hours is the max.
Pound and prep the night before — flatten the chicken, make the marinade, and combine them. The chicken will be perfectly seasoned and ready to pull straight from the refrigerator to the grill.
Grill a double batch on Sunday — Cooked grilled chicken keeps in an airtight container in the refrigerator for up to 4 days. One Sunday afternoon on the grill sets you up with protein for the whole week.
Freeze individual portions — Cooled grilled chicken freezes well for up to 3 months. Wrap tightly, label, and thaw overnight in the refrigerator for a quick meal any night of the week.
More From My Kitchen You’ll Want To Try
Ingredients
- ½ cup olive oil
- 1 lemon – sliced
- 2 sprigs of fresh thyme or ½ teaspoon dried
- 1 teaspoon salt
- ½ teaspoon fresh cracked pepper
- 4-6 boneless skinless chicken breasts
- 1 lemon – quartered
- fresh parsley
Instructions
- In a small bowl, mix olive oil, salt and pepper.
- Place chicken in a large zip top bag along with sliced lemon and thyme. Pour olive oil mixture over chicken. Seal bag and place in refrigerator to marinate for 2 to 3 hours.
- Heat grill to medium high heat. Place chicken on grill and cook until internal temperature reaches 165 degrees.
- Remove chicken from grill and tent with foil. Place lemon wedges on grill. Cook until seared on each side.
- Remove lemons from the grill and squeeze them over the chicken. Sprinkle with parsley. Serve immediately. Can be stored in an airtight container in the refrigerator.
Instructions For Cooking In The Oven
- Heat the oven to 450 degrees. Remove the chicken from the marinade and place it on a baking sheet. Roast the chicken for 15-18 minutes until cooked through and slightly golden on the top. I do recommend using an instant-read thermometer. The chicken is done when the temperature reaches 165 in the thickest part of the breast.
Questions You Might Have (Answered Before You Even Ask)
Absolutely. Heat the oven to 450 degrees, remove the chicken from the marinade, and roast on a rimmed baking sheet for 15 to 18 minutes until golden and cooked through. For the grilled lemon finish, place the lemon wedges under the broiler for a few minutes until caramelized.
Grilling the lemon wedges caramelizes the natural sugars and mellows the juice’s sharpness. When you squeeze a grilled lemon over the chicken, the flavor is warm, slightly sweet, and smoky instead of sharp and acidic. It is a small step that makes a noticeable difference and it takes about three minutes.
Stored in an airtight container in the refrigerator, it keeps well for up to 4 days.
Yes — and thighs are very forgiving on the grill. They have more fat than breasts, which means they stay juicy even if you take them a little past temperature. Use the same marinade and the same process. Cook time will be similar — just check that the internal temperature reaches 165 degrees.
What to Serve With Easy Grilled Lemon Chicken
For a weeknight dinner, I love this alongside Caprese Pasta Salad — the cool, fresh pasta against the warm, herb-marinated chicken is a combination I come back to all season. Skillet Green Beans are another go-to.
When I am entertaining and want a full summer spread, I serve this alongside Grilled Pineapple with Brown Sugar Butter Glaze — both go on the grill at the same time, both come off golden and caramelized, and the contrast always gets compliments. Add a bowl of Cucumber and Onion Refrigerator Pickles for a cool, tangy crunch on the side, and the table is set.
If you tried this Easy Grilled Lemon Chicken or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Great recipes! Your so generous with your creativity!!!
Thank you!
~Donya
This is one of my go-to grilled chicken recipes! Plus it’s easy to make in the oven as well.