Fire up your BBQ and enjoy tender, flavorful grilled lemon chicken breasts. A bright lemon-honey marinade infuses the chicken, which you then grill until perfectly cooked. EASY!
Summer has arrived in Oregon and warmer evenings mean we spend more time cooking outside. Grilling keeps the kitchen cool and makes dinner effortless. This grilled lemon chicken recipe is light, simple, and full of bright citrus flavor.
The method is straightforward: whisk a quick lemon marinade, let the boneless, skinless chicken breasts soak for several hours, then grill until they reach a safe internal temperature. While the recipe was inspired by a pellet-grill source, it adapts perfectly to a charcoal or gas grill.
Plan ahead: For best flavor, marinate the chicken for at least 3–4 hours. The marinade itself only takes minutes to prepare, so mix it in the morning or a few hours before you want to cook.
Make the Lemon Marinade
Combine fresh lemon juice and zest with honey, kosher salt, coarse black pepper, fresh thyme leaves, and coarsely chopped garlic in a small bowl. Slowly drizzle in extra virgin olive oil while whisking until the mixture emulsifies and becomes smooth.
The olive oil helps round out the acidity and coats the chicken so the flavors penetrate the meat as it marinates.
Marinate the Chicken
Place the chicken breasts in a large resealable plastic bag or a single layer in a lidded container. Pour the marinade over the chicken, then seal the bag or cover the container. Gently massage or turn the chicken so every piece is coated.
Refrigerate the chicken for a minimum of 4 hours, turning occasionally so it marinates evenly. This step concentrates the lemon, garlic, and herb flavors in the meat.
Grill the Chicken
When you’re ready to cook, heat the grill to medium-high according to the manufacturer’s instructions. Remove the chicken from the marinade and let excess drip off; if you choose to baste while grilling, reserve a small amount of marinade and discard the rest after use.
Place the chicken on the hot grate and cook without moving it, turning once halfway through. Typical cook time for 6-ounce breasts is about 20–30 minutes to reach an internal temperature of 165°F (74°C). Thicker or larger breasts can take longer—one larger piece reached 165°F after about 35 minutes.
Check the internal temperature with an instant-read thermometer near the end of cooking. When the chicken reaches 165°F, remove it from the grill and let it rest 3–4 minutes so the juices redistribute before serving.
Serve and Garnish
For an attractive finish, grill lemon wedges for the last 5 minutes of cooking. Cut a lemon into quarters and place the wedges cut side down on the grill to char lightly. Serve the chicken with the charred lemon wedges and a sprig of fresh thyme or rosemary. Squeezing the warm grilled lemon over the chicken brightens the dish.
We enjoyed this alongside home-canned green beans and candied sweet potatoes, and any leftovers are great tossed with pasta or over a green salad.
I hope you enjoy this simple grilled lemon chicken—it’s one of our favorites for warm-weather dinners. Thank you for stopping by; enjoy cooking for those you love.
Looking for More Chicken Recipes?
You can find all recipes in the site’s Recipe Index. Here are a few other chicken dishes you might enjoy:
- Chicken Cutlets with Pecan Sauce
- Creamy Lemon Tarragon Chicken
- Garlic Ginger Sesame Marinated Chicken
- Asian Chicken Thigh Skillet
- Chicken and Asparagus Lemon Stir Fry
Printable Recipe
Bright, grilled lemon chicken breasts with a simple lemon-honey marinade.
- 1 large lemon (juice + zest)
- 2 teaspoons honey
- 1 large clove garlic, coarsely chopped
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 2 sprigs fresh thyme, leaves stripped
- 1/2 cup extra virgin olive oil (or vegetable oil)
- 6 boneless, skinless chicken breasts (approx. 6 ounces each)
- 1 large lemon, cut into 4 wedges and grilled (optional)
- 2–3 sprigs fresh thyme or rosemary
- Combine lemon juice, zest, honey, salt, pepper, thyme leaves, and chopped garlic in a small bowl. Slowly drizzle in olive oil while whisking until the mixture is combined.
- Place chicken in a large resealable bag or a single layer in a lidded container. Pour the marinade over the chicken, massage to coat, then refrigerate for a minimum of 4 hours.
- Preheat the grill to medium-high. Remove chicken from the marinade and place on the hot grate. Cook without moving until halfway through, then turn to the other side. If desired, baste with a small amount of reserved marinade while grilling; discard any remaining marinade. Chicken (approx. 6 ounces) will typically take 20–30 minutes to reach 165°F. Larger pieces may take longer. When done, remove from grill and rest 3–4 minutes before serving.
- For grilled lemon wedges, place cut lemon quarters on the grill, cut side down, for the last 5 minutes of cooking to char. Serve chicken topped with charred lemon and fresh thyme or rosemary.
Calorie calculations use approximately half the marinade amount, since most marinade is discarded after marinating.
