Grilled Lemon Chicken

This easy Grilled Lemon Chicken is 4 ingredients (plus salt and pepper) and makes a great lunch, dinner, and meal prep option.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Marinate Time 30

Total Time 45

Servings servings (6 ounces each)

Calories 386kcal

In a small bowl, whisk together lemon juice, olive oil, salt, pepper, and thyme leaves. Place the chicken in a large freezer-safe plastic bag. Pour in marinade, squeeze out air and close the bag. Mash until chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least 30 minutes or overnight.
Preheat grill over medium-high heat for 5 minutes. Oil grates. Place chicken over direct heat on the grill, close the cover, and grill 5 minutes on each side, turning once.
Transfer chicken to indirect heat and continue to cook until an internal thermometer inserted into the thickest part of the largest chicken breast reaches 165 degrees, 5 to 10 minutes longer. Remove to a cutting board and tent with foil for 10 minutes. Slice or chop if desired.

Chicken: Boneless, skinless chicken breasts are a cinch to cook on the grill. If your chicken breast seems especially large, you can butterfly the chicken breast into 2 pieces so it cooks faster. Or substitute chicken thighs.
Yield: This Grilled Lemon Chicken recipe makes about 24 ounces of cooked chicken, enough for 4 servings, 6 ounces each.
Storage: Store leftover chicken covered in the refrigerator for up to 4 days. It's delicious on a salad, tossed in a grain bowl, or shredded for homemade Chicken Salad.