Garlic, Lemon, and Herb Grilled Chicken Breasts
Garlic, Lemon, and Herb Grilled Chicken Breasts has been the recipe of the summer at my house, often served with Spicy Mexican Slaw, and this tasty chicken is low-carb, Keto, low-glycemic, gluten-free, Paleo, Whole 30, and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.
Garlic, Lemon, and Herb Grilled Chicken Breasts has been the recipe of the summer at my house, often served with Spicy Mexican Slaw, and this tasty chicken is low-carb, Keto, low-glycemic, gluten-free, Paleo, Whole 30, and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.
- Carbohydrate 0 g
- Cholesterol 136.88 mg
- Fat 7.42640000573386 g
- Fiber 0 g
- Protein 54.4924 g
- Saturated Fat 1.40016000079173 g
- Serving Size 1 1 Recipe (241g)
- Sodium 153.490000000115 mg
- Sugar 0 g
- Trans Fat 0.900660000155273 g
- Calories 299 calories
Step-by-step
- Trim any visible fat from the chicken breasts, and if some breasts are a lot thicker than others trim some of the underneath part to make them about the same thickness. (I save the scraps in the freezer to make homemade chicken stock.) Cut short shallow slits crosswise going down each chicken breast.
- Whisk together the olive oil, lemon juice, garlic powder, Spike Seasoning (or other all-purpose seasoning blend), dried basil, dried oregano, onion powder, dried sage, and pepper to make the marinade. Put the chicken in a single layer in a Ziploc bag (or a plastic container with a snap-tight lid), pour in the marinade, and marinate in the fridge for 8 hours, turning occasionally if you're home. (A slightly shorter or longer marinating time won't matter but I would marinate at least 5-6 hours if possible.)
- When you're ready to cook, dump the chicken breasts into a colander and drain off the marinade. (If you take it directly from the marinade and place on the hot grill, it will flame up from the marinade that drips down.) Make sure the grill is clean; then spray with non-stick grill spray or brush with oil and preheat the grill to medium-high.
- Lay the chicken top side down on an angle to the grill grates and cook 3-4 minutes; then lift up the edge of each piece of chicken to see if the grill marks are showing as much as you'd like. When you have nice grill marks, rotate each chicken breast so it's at the opposite angle to the grill grates and cook 3-4 minutes more (again lifting each piece of chicken to check the grill marks.)
- When you have good criss-cross grill marks, turn the chicken over and cook 4-6 minutes on the other side. Actual cooking time will depend on how thick the chicken breasts are and how hot your grill is, but chicken should feel firm but not hard to the touch when you press down on it with your finger. Chicken should be cooked to 165F/74C to be safe; if you have an Instant-Read Meat Thermometer, that's a perfect way to tell when it's done.) Serve hot.
- This chicken is great for leftovers. Refrigerate until needed; then cut up and serve over a salad, in lettuce wraps with avocado and salsa, or inside whole-wheat pita bread with some Tzatziki sauce.
- This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.
Garlic, Lemon, and Herb Grilled Chicken Breasts: A Summer Staple
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This Garlic, Lemon, and Herb Grilled Chicken has become a summer staple in our household. It's incredibly versatile, adaptable to different dietary needs, and always a crowd-pleaser. The vibrant flavors of garlic, lemon, and herbs perfectly complement the tender chicken, creating a dish that's both satisfying and refreshing.
What I love most about this recipe is its simplicity. The marinade is incredibly easy to whip up, requiring only a handful of common ingredients. The marinating time allows the flavors to penetrate the chicken deeply, resulting in juicy, flavorful breasts every time. And the grilling process itself is quick and straightforward, making it a perfect weeknight dinner option. Even on those busy evenings when I'm juggling work deadlines and kids' activities, I can still put this meal on the table in under an hour.
The versatility of this dish is another huge plus. It's naturally low-carb, Keto, low-glycemic, gluten-free, Paleo, Whole 30, and South Beach Diet friendly, making it a perfect choice for those following various dietary restrictions or health goals. It’s also incredibly adaptable. I often serve it with a side of Spicy Mexican Slaw for a little extra kick, or a simple green salad for a lighter meal. Leftovers are just as delicious, and I often repurpose them in salads, wraps, or even sandwiches. The possibilities are endless!
Beyond its practicality, this grilled chicken is a true testament to the power of simple, fresh ingredients. The combination of fresh lemon juice, fragrant herbs, and savory garlic elevates the chicken to a whole new level of deliciousness. It's a meal that feels both elegant and comforting, perfect for everything from casual weeknight dinners to summer barbecues.
Tips and Tricks for Grill Mastery:
- Even Thickness: Ensure your chicken breasts are relatively even in thickness. This ensures even cooking and prevents some parts from becoming overcooked while others remain undercooked. Trimming any excessively thick portions is key.
- Marinating Magic: The longer you marinate the chicken, the more flavorful it will be. While 8 hours is ideal, even 5-6 hours will make a noticeable difference. Don't be afraid to experiment and find your preferred marinating time.
- Drain Before Grilling: Always drain the excess marinade before grilling to prevent flare-ups on the grill. This simple step ensures a smoother cooking process and prevents your chicken from becoming charred.
- Grill Marks Perfection: Achieving those beautiful grill marks takes a little finesse. Grilling the chicken at an angle to the grates creates those signature cross-hatch patterns. Lifting the chicken to check the grill marks ensures you don’t overcook it while waiting for perfect grill lines.
- Doneness Check: An Instant-Read Meat Thermometer is your best friend when it comes to grilling chicken. Ensure your chicken reaches an internal temperature of 165°F (74°C) for food safety.
This Garlic, Lemon, and Herb Grilled Chicken is more than just a recipe; it's a celebration of simple, wholesome ingredients and the joy of cooking. It's a meal that nourishes both body and soul, a testament to the fact that healthy eating doesn't have to be complicated or boring. It’s the kind of meal that brings the family together, a delicious reminder of the simple pleasures in life.
So, the next time you're looking for a healthy and flavorful weeknight dinner, give this recipe a try. You won't be disappointed! And don't forget to experiment – add your favorite herbs and spices to personalize the flavor to your liking. Happy grilling!
