Meal plans
1,500-Calorie Meal PlanPrintable 1,500-Calorie PlanHigh-Protein Meal PlanMediterranean Diet PlanMeal Planning AppChicken
How to Cook ChickenChicken Breast DinnersGrilled Chicken BreastAsian Chicken DishesChicken ShawarmaDinner ideas
Simple Dinner IdeasDinner Ideas to CookGluten-Free DinnersGround Turkey DinnersClassic Beef LasagnaEmirati and Gulf
All Emirati FoodLuqaimatKarak ChaiArabic Coffee (Gahwa)Lamb MachboosMutton MandiHareesSave recipes, plan your week and build your grocery list.Open the planner →
Chicken Breast Recipes for the Grill
Chicken breast dries out quickly on the grill, so the key is an even thickness, a simple marinade with oil and acid, and a thermometer. This lemon herb version stays juicy and works for a weeknight or a weekend cookout.
Lemon Herb Grilled Chicken Breast
Ingredients
- 1½ lb boneless skinless chicken breasts (about 4)
- 3 Tbsp olive oil
- 2 Tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Pound the chicken breasts to an even thickness of about ½ inch.
- Mix the oil, lemon juice, garlic, paprika, oregano, salt and pepper. Coat the chicken and marinate for 30 minutes to 4 hours.
- Heat the grill to medium-high (about 450°F / 230°C). Oil the grates.
- Grill 5–7 minutes per side until the thickest part reaches 165°F (74°C). Rest 5 minutes, then slice.
Grilling Tips
- Use a meat thermometer. Chicken is done at 165°F (74°C), and pulling it off earlier or later is the usual cause of dry meat.
- Don't move the chicken while it's searing. Flip it once.
- Rest the chicken before slicing so the juices stay inside.
Want to save this recipe to your personal cookbook?
Use SaveToEat to add ingredients straight to your grocery list and plan your week.
Open SaveToEat App →