Grilled Herb Chicken
Simple ingredients, grilled to perfection. A chicken breast marinated in olive oil, lemon, and garlic comes off the grill golden with charred edges, then gets sliced over a bright tangle of fresh herbs, olives, and artichokes. Just like the photo, lemon slices tuck in at the sides — and one golden retriever puppy is using every bit of willpower he has. This is Mediterranean chicken the way it should be.
Why You'll Love This
Juicy grilled chicken with charred edges and fresh herbs, just like the photo.
Classic Mediterranean flavors: olive oil, lemon, garlic, and olives.
High protein, low carb, naturally gluten-free.
Works on the BBQ, grill pan, or skillet.
Anti-Inflammatory & Mediterranean Recipes
Grilled Herb Chicken
- Prep30 min
- Cook12 min
- Total30 min
- Servings4 servings
- Calories340 kcal
Ingredients
- For the Chicken
- For the Herb Olive Salad
Instructions
- Pound the chicken breasts to an even 2cm thickness between two sheets of cling film.
- Mix the olive oil, lemon juice, garlic, oregano, thyme, salt, pepper, and paprika. Coat the chicken and marinate at least 20 minutes (or up to 12 hours in the fridge).
- Heat a grill pan or BBQ over medium-high heat until very hot. Lightly oil the grates.
- Grill the chicken 5–6 minutes per side until charred at the edges and cooked through (74°C / 165°F inside).
- Rest 5 minutes on a warm plate, loosely tented.
- While the chicken rests, toss the parsley, olives, artichokes, olive oil, and lemon juice in a bowl.
- Spread the herb olive salad on a platter. Slice the chicken and fan it over the top. Tuck lemon slices around and serve.
Notes & Tips
- Even thickness is the whole secret. Pounding stops the thin end drying out while the thick end cooks.
- Marinate at least 20 minutes. The lemon and salt need time to season all the way through.
- Don't press the chicken on the grill. It squeezes out the juices you worked to keep.
- Rest before slicing — and slice against the grain for maximum tenderness.
- Cook to temperature, not time. 74°C means juicy; 80°C means dry.
- Nutrition: Per serving (estimate):
- Nutrition: Net Carbohydrates: 3g
- Nutrition: These are estimates and will vary with exact ingredients and portion sizes.
- Fridge: leftover chicken keeps 3 days. Slice and serve cold in salads, or reheat gently.
- Reheat: warm in a low oven (160°C) for 10 minutes, covered, to avoid drying.
- Freezer: freeze raw marinated chicken up to 3 months. Thaw overnight before grilling.
- Meal prep: grill a double batch on Sunday for salads and wraps all week.
- The Secret to Juicy Grilled Chicken
- The secret is even thickness and a thermometer. Chicken breasts are naturally uneven — one end is twice as thick as the other — so by the time the thick end is cooked, the thin end is sawdust. Five minutes with a rolling pin fixes the shape, the short marinade seasons it deeply, and pulling it at exactly 74°C keeps every slice juicy. Most "dry chicken" problems are geometry problems in disguise.
Variations & serving ideas
- Different protein: turkey breast, pork loin steaks, or halloumi slices.
- No artichokes: add cherry tomatoes or roasted peppers instead.
- Herb options: swap parsley for basil, mint, or a mix.
- Oven method: bake at 200°C for 20–25 minutes.
- Air fryer: cook at 200°C for 14–16 minutes, flipping once.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 340 kcal |
| Total fat | 17 g |
| Sodium | 620 mg |
| Total carbohydrate | 5 g |
| Fibre | 2 g |
| Protein | 42 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long should I marinate chicken?
At least 20 minutes for surface flavor, up to 12 hours for deeper seasoning. Beyond 12 hours the lemon juice starts to toughen the texture.
Can I make this without a grill?
Yes. A cast-iron skillet over medium-high heat gives excellent char. Sear 5–6 minutes per side and finish as directed.
Why did my chicken stick to the grill?
The grill wasn't hot enough or the chicken was moved too soon. Preheat thoroughly, oil the grates, and let the chicken release naturally — it lets go once the crust forms.
More questions about this recipe
What ingredients do I need for Grilled Herb Chicken?
The key ingredients include chicken breasts, garlic, lemon slices, oregano, thyme and smoked paprika. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: leftover chicken keeps 3 days. Freezer: freeze raw marinated chicken up to 3 months.
What temperature do I need?
Grill the chicken 5–6 minutes per side until charred at the edges and cooked through (74°C / 165°F inside).
How many servings does this recipe make?
It makes 4 servings.
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