Grilled Lemon Chicken
Updated Oct 10, 2026
Grilled lemon chicken marinates in olive oil, fresh lemon, garlic, and oregano before cooking until juicy with lightly charred edges.
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I make grilled lemon chicken almost every week during grill season, so I barely think of it as a recipe anymore. I use the same lemon, garlic, olive oil, and oregano in the marinade every single time, and I haven’t felt the need to change it. During the summer months, I’m usually wanting a salad for lunch, so I like having grilled lemon chicken in the fridge. It’s really good cold, and I can slice some up for my salad or put it in a wrap, although sometimes I end up picking at it straight from the fridge.
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Recipe testing notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this grilled lemon chicken recipe.
I tried grilling the chicken without pounding it first, just to see if I could skip that step. But by the time the thick end was done, the thin end was way too dry. I know it’s another thing to do, but after trying it that way, I’d rather take the time to pound it.
I tried bottled lemon juice for this grilled lemon chicken too, and I just didn’t like it as much. I’d go with fresh lemon, especially for that squeeze over the chicken at the end.
Happy Cooking!
– Yumna
Grilled Lemon Chicken Ingredients
- Chicken breasts: I use boneless, skinless chicken breasts. Before adding them to the marinade, pound them to equal thickness so they cook evenly. Or, if they’re big, slice them in half. It’s optional, but you can also add a few small incisions to help the marinade get into the chicken more. You can use chicken thighs, but they’ll take longer to cook.
- For the grilled lemon chicken marinade: Olive oil, lemon juice, minced garlic, oregano, salt, and black pepper make the marinade. Either regular or extra virgin olive oil works. The more refined the olive oil, the higher the smoking point. Use freshly squeezed lemon juice for the best taste, and add 1 tablespoon of lemon zest for even more flavor. I use dried oregano since fresh oregano tends to look black after grilling, but you can substitute it with any dried herbs like thyme, rosemary, basil, or parsley.
How to Make Grilled Lemon Chicken
These step-by-step photos show exactly how I make grilled lemon chicken. For the full ingredient list and detailed instructions, scroll down to the recipe card below, or jump straight to the → Grilled Lemon Chicken Recipe
1. Mix the lemon marinade
Whisk together the olive oil, lemon juice (and lemon zest, if using), garlic, oregano, salt, and pepper until everything is well combined.
2. Marinate the chicken
Add the chicken breasts and turn them to coat on all sides. Cover and refrigerate so the chicken has time to absorb the marinade. Marinate the chicken for at least 30 minutes, but no more than 2 hours.
3. Grill the lemon chicken
Place the chicken on a preheated grill in a single layer. Leave it undisturbed until it naturally releases from the grates.
4. Flip and finish cooking
Turn the chicken over and continue cooking until the juices run dry. Remove from the grill, let it rest for a few minutes, then serve with chopped parsley and lemon wedges.
RECIPE VIDEO TUTORIAL
This grilled lemon chicken recipe video shows the original recipe for 6 servings, which you can find in the recipe card notes below.
Full Grilled Lemon Chicken Recipe
Grilled Lemon Chicken
Video
Ingredients
- 4 (6-ounce) boneless skinless chicken breasts
- ¼ cup olive oil
- 1 large lemon zest and juice (about 3 tablespoons juice)
- 4 garlic cloves minced
- 1 tablespoon oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper
- Chopped parsley for serving
- Lemon wedges for serving
Instructions
- Pat chicken dry and pound chicken if some parts are too thick so the pieces are even in thickness. Combine the olive oil, lemon juice (and lemon zest, if using), garlic, oregano, salt, and pepper in a bowl. Add chicken and toss well to combine. Cover and marinate for at least 30 minutes, but no more than 2 hours.
- Preheat the grill or grill pan to medium-high heat. Place the chicken on the grill for 5–7 minutes. Use tongs to flip over and cook on the other side for 5–7 more minutes, or until juices run dry.
- Remove chicken from the grill. Sprinkle with parsley and serve with lemon wedges, if desired.
Notes
6 6 ounces boneless skinless chicken breast
¼ cup olive oil
¼ cup lemon juice plus the zest for the lemons
2 teaspoons oregano
4 garlic cloves pressed
½ teaspoon salt
¼ teaspoon black pepper
parsley or cilantro for serving
lemon wedges for serving
Instructions
Pat chicken dry and pound chicken if some parts are too thick. Combine the olive oil, lemon juice, oregano, garlic, salt, and pepper in a bowl or resealable freezer bag. Add chicken and toss well to combine. Marinate for at least 30 minutes.
Preheat grill or grill pan to medium-high heat. Place chicken on the grill for 5-7 minutes. Use tongs to flip over and cook until juices run dry, approximately 5-7 more minutes. Discard extra marinade
Remove chicken from the grill. Sprinkle with parsley and serve with lemon wedges and vegetables, if desired.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Make it sweet and smoky: Add 1 tablespoon honey and ½ teaspoon smoked paprika to the marinade for a lightly caramelized twist.
- Give it a tang: Add 1 teaspoon Dijon mustard to the marinade for an earthy flavor.
- Turn it into skewers: Cut the chicken into 1-inch chunks, marinate for 30 minutes, thread onto skewers, and grill until cooked through.
Recipe Tips
- Resist flipping the chicken too early. Once it develops good grill marks, it will release more easily from the grates.
- Check the temperature with a meat thermometer. This is the most precise way to know when the chicken is done, not undercooked or overcooked. When fully cooked through, chicken should register at 165ºF.
- Rest the chicken before slicing. This lets the juices redistribute themselves back through the meat after cooking. Just 5 minutes helps the chicken stay juicy!
Serving Ideas
- Grilled veggies: Since you have the grill on, make grilled zucchini, grilled tomatoes, or grilled corn on the cob alongside the grilled lemon chicken. Or, make all three!
- Grilled potatoes: I also love serving the grilled lemon chicken with grilled baby potatoes, grilled sweet potatoes, or grilled baked potatoes.
- Summery sides: Round out your feast with avocado caprese salad, peach salad, or apple slaw.
Troubleshooting
The grill may not have been fully preheated, or you may have flipped the chicken too early. Once the outside browns, it naturally releases from the grates.
Chicken breasts dry out quickly if they’re overcooked. Use an instant-read thermometer and remove the chicken as soon as it reaches 165°F, then let it rest before slicing.
Too much excess marinade on the outside of the chicken can prevent good browning. Let any excess drip off before placing the chicken on the grill.
Yes, a grill pan works great! Preheat it well and lightly oil it so the chicken gets nice grill marks and doesn’t stick.
Comments
I’ve never commented on a recipe before because I find recipes on blogs just plain meh. But this. Wow 😍😍 First ever recipe that needed zero adjustments 🙌🙌 Only had 4 chicken breasts and the results were spectacular. Chicken was super tender with a perfectly balanced flavor profile. Wow, wow, wow 🤗🤗
Awesome!! I’m so happy you loved it! Thank you, Ilze!!
Is 6 ounces equal to 170 grams? Or is it 600 grams?
6 ounces is equal to approximately 170 grams. This recipe uses six 6-ounce chicken breasts and each one is one serving. Hope that helps!
I’m so confused….. for 2 servings this calls for 12 6 oz chicken breasts…. what does that mean??????? Is that 12….. 6 oz chicken breasts???? For 2 people? I don’t know where to start!
Hi there! The recipe uses six 6-ounce chicken breasts to make 6 servings (one 6-ounce chicken breast per serving). Doubling the recipe gives you 12 chicken breasts for 12 servings. Hope that helps clear things up!
This was a great recipe, easy but very flavourful
Yay! So happy you liked it!!
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