Best 9 Grilled Lemon Chicken Breasts Recipes

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Indulge in the tantalizing flavors of Grilled Lemon Chicken Breasts, a culinary delight that promises a burst of citrusy goodness in every bite. This delectable dish features tender and juicy chicken breasts, expertly grilled to perfection and infused with the vibrant zest of lemons. Accompanying the chicken are three sensational sauces that elevate the dining experience to new heights. The classic Lemon Butter Sauce offers a rich and creamy embrace, while the zesty Lemon Herb Sauce tantalizes the taste buds with its aromatic blend of herbs. For those seeking a spicy kick, the Spicy Lemon Sauce delivers a fiery punch that lingers on the palate. With its ease of preparation and unforgettable taste, Grilled Lemon Chicken Breasts is a culinary journey that will leave you craving for more.

Let's cook with our recipes!

LEMON AND THYME GRILLED CHICKEN BREASTS



Lemon and Thyme Grilled Chicken Breasts image

These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste. For dark meat lovers, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs and make everyone happy.

Provided by Melissa Clark

Categories     barbecues, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

4 (6-ounce) boneless, skinless chicken breasts
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons chopped thyme leaves
4 garlic cloves, crushed and peeled
2 lemons, as needed
2 tablespoons extra-virgin olive oil, more as needed
Torn basil or mint leaves, as needed

Steps:

  • Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
  • Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
  • Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
  • Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 496 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED CHICKEN BREASTS WITH LEMON-THYME SAUCE



Grilled Chicken Breasts with Lemon-Thyme Sauce image

This winning technique for grilled chicken pecks out any dry-or bland-results. A few juicy secrets: Choose small cuts, and pound them flat so they cook quickly and evenly. Then, for maximum flavor without flare-ups, finish with a robust sauce like this lemon-thyme number.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Yield Serves 6 to 8

Number Of Ingredients 7

8 boneless, skinless chicken breasts (each about 8 ounces)
1/4 cup fresh lemon juice
1 tablespoon chopped fresh thyme leaves
3/4 teaspoon sugar
1/2 teaspoon red-pepper flakes (optional)
1/2 cup extra-virgin olive oil, plus more for grill
Kosher salt and freshly ground pepper

Steps:

  • Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
  • While chicken rests, whisk together lemon juice, thyme, sugar, red-pepper flakes, oil, and 2 teaspoons salt.
  • Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
  • Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. Transfer to a serving dish. Pour or spoon sauce over pieces while still warm; serve.

GRILLED GARLIC, ROSEMARY AND LEMON DIJON CHICKEN BREASTS



Grilled Garlic, Rosemary and Lemon Dijon Chicken Breasts image

This is a recipe my husband has used for years. He was a chef for 15 years and although it is very simple to prepare and make, it's really delicious. We don't usually measure everything out exactly as given in this recipe, but this just gives you an idea of about how much you'll want for the marinade.

Provided by DEJackel

Categories     Chicken Breast

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 8

4 -5 boneless skinless chicken breasts
2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh garlic
1 1/2 teaspoons fresh lemon juice
3/4 cup olive oil
2 -3 tablespoons balsamic vinegar
2 -3 tablespoons rice wine vinegar
2 tablespoons Dijon mustard

Steps:

  • In a bowl, combine and mix the rosemary, garlic, lemon juice, olive oil, vinegars and mustard.
  • Put the chicken breasts in a 9 x 13 glass pan (or whatever works).
  • Poor the marinade all over the chicken (cover top and bottom).
  • Let the chicken marinade in the mixture for 2 - 3 hours.
  • Grill/barbecue the chicken and serve!

GRILLED LEMON CHICKEN BREASTS



Grilled Lemon Chicken Breasts image

This lemon chicken is so versatile it can be grilled indoors, outdoors, or even broiled!

Provided by Christina Holderman

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breasts
2 lemons, cut into wedges
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon ground black pepper
¼ cup unsalted butter, melted, divided
1 teaspoon white sugar, or more to taste

Steps:

  • Poke surface of chicken all over with a knife or fork. Rub chicken pieces on all sides with cut surfaces of lemons, squeezing to release some of the juice; reserve remaining juice for grilling
  • Combine salt, garlic, paprika, and pepper in a bowl. Brush chicken with 1/2 of the melted butter; sprinkle with 1/2 of the seasoning mix.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cook chicken on the preheated grill for 7 to 10 minutes. Flip, squeeze remaining lemon juice over chicken, brush with remaining butter, and sprinkle with the rest of the seasonings. Continue to grill until no longer pink in the centers and juices run clear, 8 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Sprinkle chicken with sugar just before serving. Grill cooked chicken for 2 minutes more. Serve.

Nutrition Facts : Calories 246.2 calories, Carbohydrate 7.9 g, Cholesterol 95.1 mg, Fat 14.4 g, Fiber 2.9 g, Protein 24.6 g, SaturatedFat 8.1 g, Sodium 641.2 mg, Sugar 1.2 g

GRILLED LEMON PEPPER CHICKEN BREASTS WITH THYME GREMOLATA



Grilled Lemon Pepper Chicken Breasts with Thyme Gremolata image

Categories     Chicken     Marinate     Quick & Easy     Low Cal     Backyard BBQ     Lemon     Grill     Chill     Grill/Barbecue     Thyme     Gourmet

Yield Serves 6

Number Of Ingredients 11

1/4 cup fresh lemon juice
1 tablespoon coarsely ground black pepper
1/2 cup extra-virgin olive oil
3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved
For gremolata
1 tablespoon fresh thyme leaves
2 large garlic cloves, minced
1 teaspoon freshly grated lemon zest
Garnish:
lemon slices
thyme sprigs

Steps:

  • In a bowl whisk together lemon juice, pepper, and salt to taste and add oil in a stream, whisking until marinade is emulsified. With a rolling pin or smooth side of a meat pounder flatten chicken 1/4 inch thick between sheets of plastic wrap. In a large resealable plastic bag marinate chicken in marinade, chilled, 30 minutes.
  • Prepare grill.
  • Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 2 minutes on each side.
  • Serve chicken sprinkled with gremolata and garnished with lemon and thyme.
  • Make gremolata:
  • In a small bowl stir together gremolata ingredients.

GARLIC-LEMON CHICKEN BREASTS GRILLED ON THE BIG GREEN EGG RECIPE



Garlic-Lemon Chicken Breasts Grilled on the Big Green Egg Recipe image

Provided by angelahon

Number Of Ingredients 6

5 Organic chicken breasts
3 cloves garlic
1 large lemon, squeezed
1/3 cup extra olive oil
Salt and pepper
Fresh chopped parsley

Steps:

  • Blend the garlic, lemon, and olive oil with some salt and pepper together in the blender. When done, set aside 2-3 tbs. to drizzle over the chicken when it's cooked. Generously season the chicken breasts on both sides with the spice rub and some salt and pepper. Put the chicken in a Ziploc bag and pour the marinade in, distributing it over the chicken. Marinate for 30 minutes. Prep your grill and heat it to 350 degrees over a medium fire or medium direct heat. Place the chicken breasts on the grill and cook 8-12 minutes, flipping occasionally, until the meat registers an internal temperature of 170 degrees. Place chicken on a platter, drizzle with reserved marinade, and tent with foil. Let rest for ten to fifteen minutes. Top with fresh chopped parsley and serve.

GRILLED CHICKEN BREASTS WITH FIRE ROASTED TOMATO SAUCE ROASTED ZUCCHINI WITH OREGANO AND LEMON



Grilled Chicken Breasts with Fire Roasted Tomato Sauce Roasted Zucchini with Oregano and Lemon image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

Cooking spray
8 boneless, skinless chicken breast halves
Salt
Freshly ground black pepper
12 Roma (plum) tomatoes, halved
4 medium zucchini, halved lengthwise
1 lemon, juice and zest
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
2 teaspoons hot sauce
1 teaspoon chili powder

Steps:

  • Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
  • Season chicken with salt and pepper and place on prepared baking sheet. Arrange tomatoes on second baking sheet. Arrange zucchini next to tomatoes, flesh side up. Season tomatoes and zucchini with salt and pepper. Season zucchini with lemon juice, lemon zest and oregano. Place everything in the oven and roast 30 minutes.
  • In a blender, combine 6 roasted tomatoes, balsamic vinegar, hot sauce, and chili powder. Process until smooth. Serve 4 chicken breast halves with this meal, smothered in roasted tomato sauce. Serve half of the zucchini and reserve the extra chicken, tomatoes and zucchini for other meals.

GRILLED LEMON PEPPER CHICKEN BREASTS WITH THYME GREMOLATA



Grilled Lemon Pepper Chicken Breasts With Thyme Gremolata image

A great taste for grilled chicken. Requires marinating (but can be done the day before) and cooks in minutes.

Provided by Rodger

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup fresh lemon juice
1 tablespoon fresh coarse ground black pepper
salt
1/2 cup extra virgin olive oil
3 whole boneless skinless chicken breasts, halved (about 2 1/4 pounds)
1 tablespoon fresh thyme leave
2 garlic cloves, minced
1 teaspoon lemon zest, freshly grated

Steps:

  • Whisk the lemon juice, pepper, and salt.
  • Add the oil in a stream whisking until the marinade is emulsified.
  • Pound breasts until about 1/4" thick.
  • Place marinade and breasts in a resealable plastic bag and marinate in the refrigerator at least 30 minutes (can be overnight as well).
  • Prepare grill.
  • Mix all ingredients for the gremolata.
  • Grill on an oiled rack about 5-6 inches over the heat until cooked through.
  • About 2-4 minutes per side.
  • Can be garnished with lemon slices and sprigs of thyme.

COOK'S ILLUSTRATED GRILLED LEMON-PARSLEY CHICKEN BREASTS ON A CHARCOAL GRILL



COOK'S ILLUSTRATED GRILLED LEMON-PARSLEY CHICKEN BREASTS ON A CHARCOAL GRILL image

Categories     Marinade     Chicken     Low Fat     Quick & Easy

Yield 4 people

Number Of Ingredients 11

1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
6 tablespoons olive oil
1 tablespoon minced fresh parsley leaves
1 1/4 teaspoons sugar
Table salt and ground black pepper
3 medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
2 tablespoons water
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat
Vegetable oil for grill rack
Large disposable aluminum baking pan

Steps:

  • 1. Whisk together mustard, 1 tablespoon lemon juice, 3 tablespoons olive oil, parsley, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl; set aside. 2. Whisk together remaining tablespoon lemon juice, remaining 3 tablespoons olive oil, remaining teaspoon sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, garlic, and water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes. 3.Build modified two-level fire by arranging all coals over half of grill, leaving other half empty. Grill is ready when side with coals is medium-hot (you can hold your hand 5 inches above grate for 3 to 4 seconds). 4. Remove chicken from bag, allowing excess marinade to drip off. Place chicken on cooler side of grill, smooth-side down, with thicker side facing coals. Cover with disposable pan and cook until bottom of chicken just begins to develop light grill marks and is no longer translucent, 6 to 9 minutes. Using tongs, flip chicken and rotate so that thinner side faces coals. Cover with disposable pan and continue to cook until chicken is opaque and firm to touch and instant-read thermometer inserted into thickest part of chicken registers 140 degrees, 6 to 9 minutes longer. 5. Move chicken to hotter side of grill and cook, uncovered, until dark grill marks appear, 1 to 2 minutes. Using tongs, flip chicken and cook until dark grill marks appear and instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 1 to 2 minutes longer. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4-inch-thick slices and transfer to individual plates. Drizzle with reserved sauce and serve.

Tips for Making Grilled Lemon Chicken Breasts:

  • Use boneless, skinless chicken breasts for even cooking.
  • Marinate the chicken breasts in the lemon-herb mixture for at least 30 minutes, or up to overnight. This will help to tenderize the chicken and infuse it with flavor.
  • Preheat your grill to medium-high heat before cooking the chicken.
  • Grill the chicken breasts for 6-8 minutes per side, or until they are cooked through.
  • Serve the chicken breasts immediately with your favorite sides, such as roasted vegetables, grilled potatoes, or a fresh salad.

Conclusion:

Grilled lemon chicken breasts are a healthy and flavorful dish that can be enjoyed by people of all ages. They are easy to make and can be cooked on a grill or in a grill pan. The lemon-herb marinade helps to tenderize the chicken and infuse it with flavor, and the grilling process gives the chicken a slightly charred exterior and a juicy interior. Serve grilled lemon chicken breasts with your favorite sides for a delicious and satisfying meal.

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