This Grilled Lemon Basil Chicken is a fresh and flavorful option for a healthy weeknight dinner.
Marinated in zesty lemon, fragrant basil, and garlic, the chicken cooks quickly on the grill, locking in juicy, tender flavors.
High in protein, low in carbs, and rich in heart-healthy fats, it’s an easy, satisfying, and versatile dish perfect for meal prep or a quick, wholesome family meal.
Grilled Lemon Basil Chicken
Equipment
- 1 Gallon-size resealable bag
- 1 Meat tenderizer (flat side)
- 1 large mixing bowl
- 1 grill or grill pan
- 1 Tongs
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup fresh basil minced
- 2 teaspoons lemon zest
- 1 large lemon juiced (about 1/4–1/3 cup)
- 2 cloves garlic minced or grated
- 1 tablespoon extra light olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Chicken Breasts for Even Cooking: Start by placing two chicken breasts at a time into a gallon-size resealable plastic bag, leaving about an inch open at the top. Using the flat side of a meat tenderizer or mallet, gently pound the thickest part of each chicken breast until the entire piece is even in thickness. This ensures the chicken cooks uniformly and stays juicy. Once pounded, transfer the chicken to a large mixing bowl. Repeat the process with the remaining chicken breasts.
- Make the Herb and Lemon Marinade: In the bowl with the pounded chicken, combine the minced fresh basil, finely grated or minced garlic, lemon zest, and freshly squeezed lemon juice. Add the extra light olive oil and season generously with kosher salt and freshly ground black pepper. Use your hands or a spoon to gently toss the chicken in the marinade, making sure every piece is evenly coated. The combination of lemon, basil, and garlic will infuse the chicken with bright, fresh flavors.
- Let the Chicken Marinate Properly: Cover the bowl or keep the chicken in the resealable bag and let it marinate for no longer than 30 minutes at room temperature. Avoid over-marinating, as the acidity of the lemon juice can start to “cook” the chicken, changing the texture. While the chicken marinates, preheat your grill to a medium-high heat, around 450–500°F, so it’s ready to sear the chicken perfectly.
- Preheat the Grill for Perfect Searing: Before placing the chicken on the grill, ensure the grill grates are clean and lightly oiled to prevent sticking. Preheating is crucial for getting those beautiful grill marks and locking in moisture. If you’re using a gas grill, set it to high and close the lid for 5–10 minutes. For charcoal, wait until the coals are glowing and covered with white ash.
- Grill the Chicken Until Fully Cooked: Place the marinated chicken breasts on the hot grill and cook for 6–8 minutes per side, depending on thickness. Avoid pressing down on the chicken with a spatula, as this can squeeze out the natural juices. Use tongs to gently flip the chicken halfway through cooking. The chicken is done when the internal temperature reaches 165°F and the juices run clear.
- Rest the Chicken Before Serving: Once the chicken is fully cooked, transfer it to a serving platter and let it rest for at least 5 minutes. Resting allows the juices to redistribute throughout the meat, keeping it moist and tender. Cutting into it immediately can cause the flavorful juices to escape.
- Optional Garnish and Serving: For a bright, fresh finish, sprinkle a little extra minced basil or a few lemon slices over the chicken before serving. This adds a pop of color and enhances the lemon-basil flavor profile. Serve with your favorite side dishes like a fresh salad, roasted vegetables, or whole grains for a complete, nutritious meal.
Notes
- For uniform cooking, pound chicken breasts to an even thickness.
- Marinate chicken for no longer than 30 minutes to prevent texture changes from the acidic lemon juice.
- Always preheat the grill to 450–500°F for perfect searing and grill marks.
- Use fresh basil for the best flavor; dried basil will not provide the same bright aroma.
- Let the chicken rest 5 minutes after grilling to lock in juices.
- Adjust salt and pepper to taste; the lemon and garlic already provide bold flavors.
- Optional garnish: extra basil or lemon slices for presentation and enhanced flavor.
Chef’s Secrets For Maximum Flavor
Achieving deeply flavorful grilled chicken comes from layering simple but impactful ingredients.
Fresh basil, zesty lemon, and garlic form a bright and aromatic marinade that penetrates the meat quickly.
Pounding the chicken evenly is essential; it ensures uniform cooking while keeping the breast juicy.
Another trick is proper grill preparation: lightly oiling the grates and preheating the grill to high heat allows for beautiful sear marks and caramelization, enhancing both flavor and presentation.
Serving Suggestions For Delicious Meals
This Grilled Lemon Basil Chicken pairs wonderfully with a variety of sides.
For a light, low-carb option, serve alongside roasted or grilled vegetables.
Whole grains like quinoa, brown rice, or couscous complement the zesty flavors for a balanced meal.
A crisp garden salad or Mediterranean-style couscous salad adds freshness and texture.
For an elegant presentation, garnish with fresh basil leaves and thin lemon slices to highlight the vibrant flavors and colors.
Storage Tips For Freshness And Safety
Cooked grilled chicken can be safely stored in an airtight container in the refrigerator for up to 3–4 days.
To reheat, cover loosely with foil and warm in the oven or microwave to prevent drying out.
You can also freeze cooked chicken for up to 2 months; slice it first for easy meal prep and quick reheating.
Store raw marinated chicken separately in the refrigerator and use within 24 hours for optimal freshness and safety.
Frequently Asked Questions
1. Can I use chicken thighs instead?
Yes! Boneless, skinless chicken thighs are a great alternative and remain juicy due to their slightly higher fat content.
Reduce cooking time slightly, as thighs cook faster than pounded breasts.
2. How long can I marinate the chicken?
Marinate for 20–30 minutes only. The lemon juice is acidic and can begin “cooking” the chicken if left too long, leading to a mushy texture.
3. Can I cook this indoors?
Absolutely. If a grill isn’t available, use a grill pan or nonstick skillet over medium-high heat.
You’ll still achieve a golden sear and retain flavor, though the smoky char from an outdoor grill will be missing.
4. How do I know when the chicken is done?
The internal temperature should reach 165°F.
Juices should run clear, and the meat should feel firm but not dry when pressed gently. Using a meat thermometer is the most reliable method.
5. Can I make this recipe ahead of time?
Yes, you can marinate the chicken up to 24 hours ahead and store in the refrigerator.
Cooked chicken can also be sliced and used in salads, wraps, or meal prep bowls for up to 3–4 days.
