Grilled Italian Lemon Garlic

This grilled Italian lemon garlic chicken is bursting with vibrant Mediterranean flavors while staying light and healthy. The lemon not only brightens the dish but naturally tenderizes the chicken breasts, resulting in juicy, flavorful meat every time. It’s perfect for a quick weeknight dinner or to make extra for salads and wraps throughout the week.

I first made this on a lazy Sunday afternoon and couldn’t believe how tender the chicken turned out. Now it’s a go-to recipe when I want something fresh but satisfying that the whole family loves.

Ingredients

• Olive oil: acts as the base for the marinade and helps keep the chicken moist. Use good quality extra virgin if possible for best flavor
• Seasoned rice vinegar: adds a subtle tang, much better than plain vinegar for this recipe
• Fresh garlic: delivers the punch and depth, jarred garlic won’t have the same vibrant flavor
• Dried oregano: classic Italian herb that pairs beautifully with lemon and garlic. Fresh can be used, just increase the quantity by half
• Dried rosemary: earthy and fragrant, boosts the marinade complexity. Fresh can substitute similarly to oregano
• Salt and pepper: basic seasonings that balance the marinade
• Red pepper flakes: completely optional for a little mild heat, omit if sensitive to spice
• Fresh lemon: essential for bright acidity and tenderizing effect. Avoid bottled lemon juice
• Boneless, skinless chicken breasts: lean and tender, but chicken thighs also work well if you prefer

Instructions

Make the marinade:

Place the marinade ingredients together that includes olive oil, rice vinegar, garlic, oregano, rosemary, salt, pepper, red pepper flakes if using, and lemon juice and zest into a large zip-top bag. Seal tightly and shake vigorously to combine so the flavors meld thoroughly.

Marinate the chicken:

Add the chicken breasts to the marinade bag and reseal it, pressing out excess air. Massage the marinade evenly over the chicken inside the bag to make sure every piece is coated. Refrigerate for at least two hours to allow the flavors to really penetrate and tenderize the meat.

Prepare the grill:

Prepare your grill by heating it to medium-high, around 350 degrees Fahrenheit. Clean your grill grates well so the chicken won’t stick during cooking.

Grill the chicken:

Place the marinated chicken directly on the grill grates and discard any leftover marinade. If you want to grill lemon slices alongside the chicken for garnish and extra flavor, place them on the upper rack of your grill or position them over indirect heat using aluminum foil so they don’t fall through the grates or burn.

Cook through:

Close the grill lid and cook the chicken for about six to eight minutes per side, adjusting based on thickness. Use a reliable meat thermometer to check for doneness the internal temperature should reach 165 degrees Fahrenheit at the thickest part of the breast.

Rest before serving:

Remove the chicken from the grill and let it rest for a few minutes before serving, allowing the juices to redistribute for maximum juiciness.

One of my favorite things about this recipe is the fresh lemon. I remember the first time I grilled the lemon slices with the chicken, my family was so impressed by how the smoky citrus elevated the whole dish. It’s a simple addition that transforms the meal into something special every time.

Storage Tips

Store leftover chicken in an airtight container or a resealable bag in the refrigerator for up to three days. For longer storage, freeze in a freezersafe bag or container for up to two months. To reheat, thaw overnight in the fridge if frozen, then warm gently on the stove or in the oven to avoid drying out the meat.

Ingredient Substitutions

You can swap seasoned rice vinegar for apple cider vinegar or white wine vinegar but expect a slightly different tang profile. Fresh herbs can replace dried oregano and rosemary just increase quantities and chop finely. Chicken thighs work beautifully here if you prefer dark meat just watch cooking times closely as thighs may take a bit longer than breasts.

Serving Suggestions

This chicken pairs wonderfully with simple sides like grilled vegetables, a crisp green salad, or lemon herb rice. Slice leftover chicken for vibrant wraps with fresh greens and a smear of your favorite sauce. Add to pasta salads for a protein boost and a fresh citrus zing.

Serve with grilled vegetables or a crisp salad for a simple, satisfying meal. Leftovers make great wraps or additions to pasta and grain salads.

Common Questions About Recipes

→ Do I need to add red pepper flakes?

Red pepper flakes are optional and add mild background heat. You can omit them if you prefer a milder flavor.

→ Is marinating for two hours necessary?

Marinating enhances flavor and tenderness significantly. At least 30 minutes helps, but two hours gives the best results.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and stay juicy. Adjust grilling time accordingly since thighs may require longer cooking.

→ How should I store leftovers?

Store cooked chicken in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

→ What grilling temperature is recommended?

Preheat grill to medium-high heat, about 350°F, to ensure even cooking without drying out the meat.