Every summer, I come back to this lemon herb grilled chicken. It's simple, but it hits all the right notes: lemony, garlicky, and loaded with herbs. It's the kind of dinner that reminds me why I love Mediterranean cooking in the first place.
If you’re craving more Mediterranean flavor, check out my grilled za’atar chicken thighs — they’re smoky, herby, and perfect for the grill. Or try something cozier with my chicken thighs with tahini and garlic — roasted in the oven and finished with a creamy garlic tahini sauce.
This recipe doubles beautifully. It's a great option for meal prep. The flavor deepens as it sits, making leftovers perfect for salads, grain bowls, or wraps throughout the week.
Recipe Details
Start by making the lemon herb sauce — no blender needed. Just whisk everything together in a bowl, stir in the chopped herbs, and a good quality olive oil.
Set aside half the sauce for serving later, then pour the rest over the chicken. Use tongs to toss until every piece is well coated.
I like to throw in a few fresh lemon wedges at this stage for even more citrusy flavor as it marinates.
Let the chicken soak up the flavor for at least an hour (but no more than six). Any longer and the lemon juice can start to break down the meat a little too much.
How to Grill Lemon Herb Chicken
When you’re ready to cook, heat a grill pan over medium-high heat or fire up your outdoor grill. Cook the chicken for a few minutes on each side until it’s beautifully charred on the outside and cooked through in the center.
Depending on the cut you’re using, that usually takes about 6–8 minutes per side. Let it rest for a few minutes before slicing to keep it juicy.
More details on the recipe card below.
I like to serve the lemon herb grilled chicken with fresh extra herbs, lemon slices, and a sprinkle of lemon zest right over the top. Pour over the reserved sauce or serve it on the side.
For a lighter dinner option, I love pairing this grilled chicken with my Mediterranean cauliflower salad with tender florets tossed in a zesty herb vinaigrette. Or go for something cool and refreshing on a hot evening with my Shirazi salad (yes, the one I make constantly). Happy grilling, arkadaşlar!
Let me (and everyone else) know how the recipe turned out in the comments!
Lemon Herb Grilled Chicken
Juicy grilled chicken thighs marinated in a lemony herb olive oil sauce — no blender, no fuss. It's bright, garlicky, and perfect for warm-weather meals or easy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Grilled
- Cuisine: Modern Mediterranean
- Diet: Gluten Free
Ingredients
- 1 cup lemony herb olive oil sauce
- 1.5-2 pounds boneless, skinless chicken thighs
- Sea salt and black pepper, to taste
- Olive oil or grease, for grill grates or grill pan
- Fresh herbs and lemon slices, for garnish
Instructions
- Make the lemon herb sauce by whisking the ingredients together in a bowl, stirring in the chopped herbs, and finishing with high-quality olive oil.
- Reserve half the sauce for serving. Pour the remaining sauce over the chicken and toss with tongs until well coated.
- Optional: Add fresh lemon wedges to the marinade for extra citrus flavor.
- Marinate for at least 1 hour (up to 6 hours).
- Preheat a grill pan over medium-high heat or prep your outdoor grill. Grease the grates or pan lightly.
- Grill the chicken for 6–8 minutes per side, or until cooked through to 165°F (74°C) and nicely charred.
- Let rest for a few minutes before slicing. Serve with the reserved sauce and garnish with fresh herbs and lemon slices.
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