This recipe for Juicy Grilled Lemon Herb Chicken Breasts may surprise you as the chicken isn’t marinaded, rather simply grilled with the most incredible lemon herb vinaigrette poured on top.
Brining is the secret for juicy chicken breasts. Want to know another secret? Brining boneless chicken breasts doesn’t require lots of time. Thirty minutes is all you need for juicy breasts. I’m talking chicken here!
This recipe came about by accident. I needed to make supper and wanted lemon chicken but there was no time for marinating. I had an assortment of fresh herbs, lemons, garlic, and great olive oil. I figured I would simply grill the chicken and make a fresh sauce to pour on top.
Grilling chicken breasts often result in dry chewy meat. Some people pound the breasts to an equal thickness to cook them evenly and avoid overcooking. I don’t like to pound meat if I don’t have to. I mean it’s cruel and unusual punishment. Instead, I choose to either brine or slice the chicken breast in half horizontally for a quicker and more even cooking. For this recipe, brining is my choice since it only requires 30 minutes. By the time I chop, mix everything together, and heat the grill, I’m ready to roll.
For the vinaigrette you will need cilantro, dill, and parsley. Don’t like one of these herbs? No problem. Use one, two, or a combination of whichever you like. If I have fresh lemons in the fridge, then I’ll use the zest and juice of two lemons. Don’t judge, but if I don’t have fresh lemons, I’ll skip the zest and use good quality bottled lemon juice. You do need to use freshly minced garlic. Use a good [easyazon_link identifier="B06XRYGZPB" locale="US" tag="thegeneticche-20"]garlic press[/easyazon_link] or chop until finely minced.
After brining the chicken, remove chicken from brine and dry with paper towels. Drizzle with olive oil, season with salt and pepper, and grill. When done, transfer onto a serving platter and pour the fresh lemon herb vinaigrette all over. You’ll see chopped bright green herbs, minced garlic, and crushed pepper coat the chicken breasts beautifully. Turn the chicken breasts and drizzle some more of the vinaigrette which will sink into the nooks and crannies of the underside. You’re welcome. Now, start your grills.
Try some of my other chicken dishes:
Roasted Chicken Leg Quarters - super easy and I made it using one arm when the other was in a sling!
Slow Roasted Chicken - just put it in the oven and forget about it!
Italian Chicken Cutlets - crispy, crunchy, and super delicious!
Serve with some of these delicious sides.
Roasted asparagus with Parmesan
Life is too short for mediocre food.
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Juicy Grilled Lemon Herb Chicken BreastsPRINT PIN
- 6 tablespoons kosher salt
- ½ cup hot water for dissolving salt
- 1 quart cold water
- 4 boneless skinless chicken breasts 6 - 8 ounces each
For Grilling Chicken:
- olive oil for drizzling
- kosher salt
Prepare the brine:
- Dissolve 6 tablespoons kosher salt in hot water. When salt is dissolved, add 1 quart of cold water. Brine the chicken breasts for at least ½ hour to an hour to ensure juicy results. Don’t brine breasts for longer than 2 hours or the meat can become mushy.
- When ready to grill, remove breasts from brine, and pat dry with paper towels. Drizzle with a little olive oil and season with a pinch of salt and pepper.
- Place on oiled grates over medium high heat. Grill 5 - 7 minutes per side depending on thickness of chicken. When done, transfer onto a platter and pour dressing over chicken. Reserve some of the dressing to pass around if you like.
- Drizzle grilled chicken breasts with lemon herb dressing. Turn the chicken breasts and drizzle some more of the vinaigrette which will sink into the nooks and crannies of the underside. Reserve a little to pass around if you like.
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