Grilled Lemon and Herb Chicken

This lemon and herb chicken is one of my favourite recipes. My family also love this recipe and we enjoy it at least once a week. It is the perfect mid-week meal as it quick and very easy to prepare. This recipe uses chicken breasts but I also use this marinade on chicken wings and it’s just as delicious.

The lemony marinade is made up of extra virgin olive oil, lemon and a selection of herbs. It is then grilled for the best flavour. The chicken is succulent, flavoursome and goes perfectly with a Mediterranean style salad.

What to Serve the Chicken with Grilled Lemon and Herb Chicken

• If following a low carb or keto diet, serve this dish with your favourite salad or some vegetables.
• If you’re not following a low carb diet then this chicken would go perfectly with a gluten free pasta salad.
• You can serve this recipe with some brown rice and vegetables.
• The chicken goes great with butter and herb new potatoes.
• Add it to a pasta salad.
• Perfect with some salad and flatbread or pitta bread.
• Also, goes great with a salad with some French bread

Ingredients for Grilled Lemon and Herb Chicken

• 2 medium chicken breast fillets

For the Marinade

• 30ml extra virgin olive oil
• 1 teaspoon soy sauce (optional)
• 1 lemon (squeezed)
• 2 teaspoon minced garlic (chopped)
• 1 teaspoon fresh oregano (chopped)
• 2 teaspoon fresh rosemary (chopped)
• 1 teaspoon fresh thyme (chopped)
• 2 teaspoon fresh sage (chopped)
• 1 teaspoon fresh parsley (chopped)
• ½ teaspoon salt (optional)
• ½ teaspoon black pepper
• ¾ teaspoon onion granules
• ½ teaspoon paprika

How to Make Grilled Lemon and Herb Chicken

1. Wash and dry the chicken breasts with paper towels then discard the paper towels. In a bowl mix together all the ingredients for the marinade. Add the chicken to the marinade and mix to ensure the marinade coats the chicken. You can also place the chicken and marinade in a zip lock bag. Place the chicken in the marinade in the fridge for at least 1 hour.

2. Preheat the grill to a medium to high heat and grill the chicken breasts for 14 minutes (7 minutes each side). Ensure the juices run clear with no pink. If there are any pink juices running from the chicken, continue to grill until the juices run clear. Once cooked through, remove from the grill and allow to sit at room temperature for 5 – 10 minutes before slicing. Time to enjoy.

Recipe Tips

• The recipe requires the chicken to be marinated for at least an hour but I usually marinate the chicken from the night before. If you have the time, I do recommend it but it will be just as delicious if marinating for the hour.
• For this recipe I used fresh herbs but dried herbs will work too. The advantage of dried herbs is you won’t need to do all the chopping but fresh herbs provide stronger flavour.
• I use a small amount of soy sauce, mainly for colour. You can omit the soy sauce if you don’t take salt in your diet. The salt is also optional.
• If making this lemon and herb chicken recipe for the family then, you can easily double or triple the ingredients.
• Once the chicken is on the grill, discard the marinade as it will not be safe to use again.

Nutrition

Calories	Fat	Saturates	Carbs
232kcal	8.6g	1.5g	2.0g
Sugars	Fibre	Protein	Salt
0.7g	0.6g	36.5g	0.57g

Storage

The cooked chicken can be refrigerated for 2 days – 3 days. I personally only refrigerate chicken for up to 2 days. It can also be cooked and frozen.

Recipes that may interest you

• Spicy Chicken Wings with Avocado Salad
• Healthy Lemon Chicken Salad with Roasted Peppers
• Jerk Chicken (Low Carb Version)