This Classic Herb Marinated Grilled Chicken Breast is a foolproof way to elevate a simple protein into a juicy, flavor-packed masterpiece. The secret is in the herby marinade, which infuses every bite with freshness and zing. Perfect for BBQs, meal prep, or a weeknight dinner, this dish pairs beautifully with almost anything—from roasted veggies to creamy pasta. It’s healthy, versatile, and so satisfying!
Classic Herb Marinated Grilled Chicken Breast
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Marinating Time 3 hours hrs
Total Time 3 hours hrs 25 minutes mins
Course Main Course
Cuisine American, Mediterranean
For the Marinade
- 4 boneless skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice about half a lemon
- 3 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 teaspoon honey optional, for a touch of sweetness
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1 tablespoon fresh parsley finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Prepare the Marinade
In a mixing bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey (if using), thyme, parsley, oregano, smoked paprika, salt, and black pepper. The marinade should be fragrant and slightly thick.
Marinate the Chicken
Place the chicken breasts in a zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
Preheat the Grill
Preheat your grill or grill pan to medium-high heat (around 375–400°F). Lightly oil the grates to prevent sticking.
Grill the Chicken
Remove the chicken from the marinade, letting excess drip off. Place the chicken on the grill and cook for 6–7 minutes per side, flipping only once. Use a meat thermometer to ensure the internal temperature reaches 165°F.
Rest the Chicken
Transfer the grilled chicken to a cutting board and let it rest for 5 minutes before slicing. This helps retain its juices.
Serve
Slice or serve the chicken breasts whole. Garnish with extra parsley if desired, and enjoy!
Pairings
This grilled chicken breast is wonderfully versatile. Serve it with:
- Side Dishes: Garlic butter green beans, roasted sweet potatoes, or a quinoa salad.
- Sauces: Tzatziki, chimichurri, or a creamy garlic sauce.
- Drinks: A crisp Sauvignon Blanc or a refreshing lemonade.
FAQs
1. What cut of chicken works best for this recipe?
Boneless, skinless chicken breasts are ideal for this recipe as they cook evenly and soak up the marinade beautifully. If you prefer dark meat, boneless chicken thighs can be used but will require slightly less cooking time.
2. Can I bake this instead of grilling?
Yes! Bake the marinated chicken at 400°F for 20–25 minutes, or until the internal temperature reaches 165°F. Broil for the last 2 minutes for a charred finish.
3. How do I prevent the chicken from drying out?
- Marinate the chicken for at least 1 hour.
- Avoid overcooking by using a meat thermometer.
- Let the chicken rest before slicing.
4. Can I make this ahead of time?
Absolutely! The marinade can be prepared up to 2 days in advance. You can also grill the chicken and store it in the fridge for up to 3 days—great for meal prep!
