Lemon Herb Grilled Chicken with Lemon Infused Olive Oil

When chicken hits the grill with garlic, rosemary, thyme, black pepper, and fresh lemon, the flavor turns bright, savory, and deeply inviting. Lemon Infused Olive Oil brings real lemon zest character that helps the marinade taste fresh, lively, and perfectly made for a backyard dinner or easy entertaining. It’s the kind of dish that feels right for a summer cookout, a weeknight dinner, or a casual family table, and it’s one you’ll want to make again and again.

Garden Infuzions

Lemon Herb Grilled Chicken with Lemon Infused Olive Oil

Juicy grilled chicken gets a bright citrus lift from Lemon Infused Olive Oil, garlic, herbs, and fresh lemon for a lively dinner that tastes sunny, savory, and fresh off the grill.

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Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 pounds boneless skinless chicken breasts
• 1/3 cup Lemon Infused Olive Oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons minced garlic
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 lemon sliced for grilling

Equipment

• 1 Mixing bowl For the marinade
• 1 whisk To combine the ingredients
• 1 Grill Preheated to medium-high
• 1 Tongs For turning the chicken
• 1 Instant-read thermometer To check doneness
• 1 Cutting board For resting and slicing

Method

 

Instructions

1. 1. Pound the chicken breasts to an even thickness so they cook at the same pace on the grill.
2. 2. In a bowl, whisk together the Lemon Infused Olive Oil, lemon juice, garlic, rosemary, thyme, salt, pepper, and paprika.
3. 3. Add the chicken to the marinade and turn to coat well, then cover and refrigerate for at least 30 minutes or up to 4 hours.
4. 4. Preheat a grill to medium-high heat and oil the grates lightly.
5. 5. Grill the chicken for 5 to 7 minutes per side, until grill marks form and the thickest part reaches 165°F.
6. 6. Grill the lemon slices for the last 1 to 2 minutes until lightly charred.
7. 7. Transfer the chicken to a plate and rest for 5 minutes before slicing.
8. 8. Serve with the grilled lemon slices and spoon any resting juices over the top.

Notes

For the cleanest flavor, use fresh lemon juice and fresh herbs, and do not let the chicken sit in the marinade much longer than 4 hours. If the chicken breasts are very thick, butterfly them or pound them thinner so they finish evenly on the grill.

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Recipe Tips

Let the chicken marinate long enough for the lemon, garlic, and herbs to settle in, but don’t overdo it if you want the best texture. Keep the grill at medium-high heat so the outside gets good color while the inside stays juicy. Let the chicken rest before slicing so the juices stay where you want them.

Serving Suggestions

Serve this grilled chicken with rice, roasted potatoes, grilled vegetables, or a crisp green salad. It also works well sliced over grain bowls, tucked into wraps, or plated with warm pita and a simple cucumber side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently so the chicken stays tender. If you plan to use leftovers cold, slice them thin for salads or sandwiches.

Variations

Swap rosemary for oregano for a different herb profile, or add a little honey to the marinade for a softer citrus finish. You can also use the same marinade with chicken thighs if you prefer a richer, more forgiving cut.

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