This juicy grilled lemon chicken has always been my family’s go-to grilled chicken recipe for summer. Bursting with fresh flavor and herbs, the garlicky lemon chicken marinade is quick and easy to make.
In honor of May Day, I’m marinating juicy chicken with plenty of lemon and tossing it onto the grill. May Day is basically European Labor Day. One whiff of this garlicky lemon chicken on the grill takes me right back to our holiday picnics in Macedonia.
My mom would grill this lemon chicken alongside kebapi (kebabs) and eggplant for our May Day picnic. The celebrations meant all the grilled food, shopska salad, and red pepper relish we could fit into 24 hours. I think you’re going to love this family-favorite grilled lemon chicken just as much as I do.
The Story Behind This Grilled Lemon Chicken Recipe
- Use up extra lemons. I don’t know about you, but I’m always sitting on a heap of fresh lemons in the summertime. This lemon marinade is a great way to use the whole lemon– zest, juice, and slices.
- A recipe on repeat. We have this meal twice a week during the summer (alternating with piri piri chicken), and no one ever complains because it’s beyond delicious. Simple ingredients and an easy cooking method make it a go-to.
- Outdoors or indoors. Ever since I purchased a grill pan, I’ve been grilling everything from steak to scallops and lobster on the stovetop! I share how to cook this lemon chicken on a cast-iron grill pan, too.
5-Star Review
“Totally DELICIOUS! I used a cast-iron skillet. After removing the chicken, I made a lemon ‘gravy’ in the same pan with the drippings, leftover marinade, and chicken stock, mixed with flour. It was so tasty with the chicken and the roasted sliced potatoes/red onion I made as a side.” – Debbie
Lemon Marinade Ingredients
These are the simple ingredients you’ll need to make the most incredible grilling marinade for chicken. Scroll to the recipe card for the printable recipe with the exact amounts.
- Olive Oil – I prefer the herby flavor of olive oil in marinades. However, another cooking oil, like canola, will work as well.
- Lemons – Fresh lemon is a must for this recipe, as you’ll need the juice and zest. Zest the lemons before you juice them. For a milder lemon taste, use less.
- Garlic – Freshly minced. In a pinch, you can replace each clove with ½ teaspoon of garlic powder or 1 tablespoon of jarred garlic.
- Parsley – Freshly chopped. If you’re using dried herbs, you’ll need about ⅓ the amount of fresh (in the case of this recipe, about 4 teaspoons of dried parsley). If parsley isn’t your thing, go with thyme, rosemary, or basil.
- Salt and Pepper – Feel free to add extra seasonings, like chili flakes, in addition to salt and pepper if you’d like. You could even use a blend, like this homemade chicken seasoning.
Different Types of Chicken
In addition to grilled boneless chicken breasts and thighs, you can use this lemon marinade on just about any chicken you plan on grilling. Try it on spatchcock chicken, chicken kabobs, or chicken skewers. The main thing to remember when marinating different cuts is that the cooking times will vary depending on the size of the chicken and whether it’s bone-in.
What to Serve With Lemon Chicken
Mom’s grilled lemon chicken was always a highlight of May Day, and it’s been on regular rotation throughout grilling season ever since. The fresh, vibrant flavors pair well with so many meal ideas.
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Marinate the chicken. In a large ziploc bag, combine chicken, olive oil, lemon zest, lemon juice, garlic, parsley, salt, and pepper. Seal the bag and shake it all up until well combined. Place the bag in the refrigerator and marinate for about 4 hours or overnight.
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Prepare the grill. Preheat the grill to about 375ºF to 400ºF. Brush the grill grates with olive oil.
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Grill the chicken. Remove the chicken breasts from the marinade and place them on the hot grill; cook without touching the grill until they start to get grill marks, about 5 minutes.
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Flip. Turn the chicken breasts over, cover the grill, and let them finish cooking, about 7 more minutes, depending on the thickness of the chicken. The chicken is done when a meat thermometer registers 165 degrees Fahrenheit.
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Rest the chicken. Remove chicken from grill; cover and let rest for 5 minutes before cutting and serving.
Grill Pan Instructions
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Prep. Preheat oven to 350ºF. Grease a grill pan with cooking spray and set it over medium-high heat.
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Sear the chicken. Add the chicken and cook for 4 minutes; flip, and continue to cook for 2 more minutes, or until lightly browned.
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Finish in the oven. Place the grill pan in the oven and cook for 18 to 20 minutes or until the chicken is cooked through. Remove from oven and let rest 5 to 8 minutes before cutting and serving.
- If you do not want a strong lemon taste, use less lemon zest and less lemon juice.
Serving: 1Chicken Breast | Calories: 214kcal | Carbohydrates: 1g | Protein: 24g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 133mg | Potassium: 446mg | Fiber: 0g | Sugar: 0g | Vitamin A: 190IU | Vitamin C: 8.3mg | Calcium: 11mg | Iron: 0.6mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Grilled Lemon Chicken
I make this grilled chicken recipe with boneless, skinless chicken breasts. You can make grilled chicken thighs if you prefer, without much difference in cooking time.
- Marinate the chicken. Seal the chicken and marinade ingredients inside a large ziploc bag. Give that a shake so the chicken is evenly coated, and then place the bag into the fridge. I let this chicken marinate for at least 4 hours, sometimes overnight.
- Preheat the grill. When you’re ready to cook the chicken, heat the grill to 375ºF to 400ºF and grease the grates.
- Grill the chicken. Discard the marinade. Then, place the marinated chicken on the hot grill. Now, this next step is super important: Do not touch it! Let the chicken cook and char for 5 minutes.
- Flip. Turn the chicken breasts over. Cover the grill, and let the chicken finish cooking, about 7 more minutes.
- Rest the chicken. When the internal temperature of the chicken reaches 165ºF, take it off the grill. Allow the chicken to rest for 5-10 minutes before you cut it. This is another important step for extra-juicy chicken. That’s it. You’ve done it, now eat it!
Use a Grill Pan Instead
I love my cast-iron grill pan for stovetop grilling. I even bought one for my mom! When used the right way, a grill pan gives chicken a beautiful char like the outdoor grill, when grilling outdoors isn’t an option. Here’s my failproof technique that I use for perfect “grilled” chicken, every time:
- Transfer the pan to the oven. Next, place the grill pan into a 350ºF oven and cook for 18 to 20 minutes. Test that the internal temperature reads 165ºF using an instant-read thermometer.
- Preheat the pan. This is key! Grease an oven-safe grill pan (ideally cast-iron) with cooking spray and set it over medium-high heat. If the chicken doesn’t sizzle the second it hits the pan, it means the pan isn’t hot enough.
- Sear the chicken. Add the chicken to the pan. Cook for 4 minutes, flip, and cook for 2 more minutes to get the outside nice and browned.
Storing and Reheating Leftovers
- Refrigerate. Allow the grilled chicken to cool completely and then store it airtight. Keep leftovers in the fridge for up to 4 days. I like to serve the leftover lemon chicken cold over salads!
- Reheat. To warm up leftover chicken, reheat it in the microwave in increments, or you can warm it in the oven at 350ºF until hot throughout.
