Lemon Herb Chicken on the Grill

“Real cooking is about following your heart not the recipes”
— Unknown

But, here’s the recipe just in case you want to make it! In all fairness, I got this recipe from Feasting at Home, an amazing food blog with delicious recipes!

In the spirit of Father’s Day, I decided to learn how to grill. My brother usually grills at home, but he’s been super busy lately and the grill looked a little lonely :)

It took me about 30 minutes to make the marinade, 5 min prep the chicken, 1 hour to marinade in the fridge and 10-12 minutes to grill. If you have all the correct kitchen tools it would take you less time to prep, but since I did not - it took a bit longer. 

Here's what you will need for the lemon herb marinade:

  • lemon zest (use 2 lemons)

  • fresh thyme, rosemary and dried oregano

  • 1/4 cup of olive oil

  • 1/4 teaspoon of red chili flakes

  • 1/4 teaspoon of cracked black pepper

  • 1.25 tablespoon of sea salt (coarse flakes)

  • 3 garlic cloves, minced

  • garlic powder

  • 3-4 chicken breasts - pounded to thin slices

  • large glass bowl, peeler, knife, tongs 

Here's the grill chicken recipe:

  • In a big bowl, peel two lemons to get the lemon zest. I don’t have a citrus peeler, so I just use a normal peeler and then I sliced it up into thin strands. This took a while, so I highly recommend getting a zest peeler!

  • Dice up a few strands of fresh thyme and rosemary, and add into the bowl

  • Add 1.5 teaspoons of dried oregano

  • Crush 3 cloves of fresh garlic and add it to the bowl. Highly recommend getting a good quality garlic crusher, it will make a HUGE difference! I also used gloves for this because peeling garlic is my least favorite thing.

  • Add a few sprinkles of garlic powder to taste. I used roasted garlic aioli powder because I couldn’t crush any more garlic - my peeler wasn’t working too well!

  • Add the sea salt, chili flakes, black pepper and top it up with 1/4 cup of olive oil. Mix everything together and taste. If everything tastes great, then add chicken breast to the bowl

  • Mix the chicken into the marinade, add additional olive oil if needed

  • Cover your dish with suran wrap and put it in the fridge for about an hour. Once you are ready to cook, head over the grill. 

Grilling recipe:

  • Full disclosure, I am not a grill expert! I like to grill on a black sheet that goes on top of the grill. I find it grills better and makes less of a mess.

  • Turn the grill on and leave it on a low heat temperature setting(between 250F-300F). Line up the chicken pieces and add lemon wedges in between. Lemon wedges actually give a wonderful taste to the chicken while t’s being grilled.

  • Once the chicken in on the grill, crank up the heat to medium. The temperature should hit close to 500F once you are actually grilling. Close the grill lid so it heats up faster.

  • Grill each side for about 6 minutes. Set a timer so you don’t forget! I also cooked the vegetables at the time. Once you flip the chicken twice, feel free to grill for another 1-2 minutes if needed. I don’t mess around with chicken - so I like to cook it a bit more than less.

  • Once the chicken is ready, set it on a serving plate! I added the grilled lemon and tomatoes to the dish - turned out to be quite tasty!

  • Bon Appetit!


Liza Benkovitch