If you’re looking for moist, tender chicken with the bright, fresh flavor of lemon, garlic, and herbs and a nice smoky char from the grill, look no further. This lemon herb marinated grilled chicken is a classic for a reason (200 calories or 2 WW points).
When I want to make great-tasting, classic grilled chicken that I know everyone will love—chicken that I can use in any number of ways—I make this lemon herb marinade. It’s a straightforward mix of lemon juice and lemon zest, olive oil, garlic, fresh herbs like parsley or basil, and a couple spoonfuls of Greek yogurt.
The acidity of the lemon and the lactic acid in the yogurt work wonders at breaking down the tough proteins in the meat, ensuring you’ll have perfectly moist and tender grilled chicken. Even after just a quick 30-minute soak, boneless, skinless chicken breasts grill up more tender and juicy, full of bright, lemony fresh flavor.
Serve it with an extra sprinkling of fresh parsley or basil, lemon wedges, and crumbled feta cheese. Enjoy!
Lemon Herb Marinated Grilled Chicken
- 1 tablespoon lemon zest
- 2 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 2 tbsp nonfat greek yogurt
- 3 garlic cloves minced about 1 tablespoon
- 2 tbsp finely chopped fresh herbs I like a 50/50 mix of basil and parsley
- .5 tsp salt
- .25 tsp ground black pepper
- 1.25 lbs 1 ¼ lb boneless, skinless chicken breast
- In a medium bowl, whisk the lemon zest, lemon juice, olive oil, yogurt, garlic, parsley, salt, and pepper. Pour the marinade into a gallon-sized plastic bag, add the chicken, press out as much air as possible and seal bag. Turn the bag a few times to coat the chicken in marinade and refrigerate for at least 30 minutes and up to 1 day, flipping the bag halfway through to make sure the chicken marinates evenly.
- Preheat your gas grill with all burners on high and close the lid. When the grill is hot (after about 15 minutes), turn the 2 burners closest to the front to low, keeping the back burner on high. Remove the chicken from the bag and arrange on the grates over the low heat burners. Cover and cook until the underside of the chicken is just beginning to develop light grill marks, 6 to 9 minutes. Flip the chicken, cover, and continue to cook until the chicken is firm to touch, 6 to 9 minutes longer.
- To get a nice char on the chicken, now move the chicken to the part of the grill over high flames and cook uncovered until each side has solid grill marks, 5 to 6 minutes, flipping halfway.
- The chicken should be completely firm to the touch and register 160 degrees F on an instant-read thermometer. Transfer the chicken to a plate, tent with foil, and let it rest for 5 minutes before serving.