Grilled Lemon Herb Chicken

Two grilled lemon herb chicken thighs on a plate with grilled vegetables.

Grilled Lemon Herb Chicken is the ultimate simple summer dinner. A bright, herby marinade lends SO much flavor and a perfect char on the grill finishes it off.

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If you’re looking for an easy yet flavorful dinner that’s bursting with all the summery vibes, I’ve got you. This grilled lemon herb chicken takes minutes to prep and grill making it perfect for your busy or lazy summer days.

Two grilled lemon chicken thighs on a plate with grilled vegetables on the side.

Ingredients for Grilled Lemon Herb Chicken

We’ve got another short and sweet ingredient list for this one. Here’s what you’ll need:

  • Chicken: I used boneless skinless chicken thighs for this recipe since that’s what we prefer. Feel free to use boneless chicken breast instead. You can also use bone-in chicken but it will need more time on the grill.
  • Lemons: You’ll need the zest and juice from several lemons for the marinade.
  • Fresh herbs: I used oregano and thyme but feel free to use what you have or love. I think dill and rosemary would be delicious additions as well. Also, feel free to sub in dried herbs if that’s all you have.
  • Fresh garlic: Rough chop it and throw it in the marinade for flavor.
  • Olive oil: To add some fat and richness to the marinade.
  • Salt
  • Pepper
Lemon zest, chopped garlic and fresh herbs in a glass bowl with a cutting board with sliced lemons on the side.

Whisk Up the Marinade

In a bowl, whisk together the olive oil, lemon juice, lemon zest, chopped fresh herbs, salt and pepper.

Add the chicken to the bowl and toss around with tongs to ensure all the chicken is coated in the marinade.

Cover and refrigerate for one to three hours. This will give lots of flavor without altering the texture of the chicken (which acid can do if it’s marinaded too long).

Raw chicken in lemon herb marinade.

Grilling Time

Preheat your grill to a medium high heat. I always aim for 400 degrees F on my gas grill.

Once hot, add the chicken and cook for about six to seven minutes per side (if you’re using boneless skinless thighs). This will provide a nice sear to both sides of the chicken.

Once it’s done, remove from the grill to a plate and let it rest for 5 minutes before cutting. This allows the juices to redistribute and ensures you have juicy chicken.

Pile of grilled lemon chicken on a white round plate.

Tips for Grilling

Remove chicken from refrigerator 30 minutes before grilling. This takes the chill off the chicken and ensures an even cook throughout. This is a great tip for any kind of protein you are grilling.

Make sure your grill if fully preheated before placing the chicken on the grates. This ensures a perfect, juicy sear on your chicken. And don’t move it once it’s placed on the grill. If it’s resisting being flipped, it’s not ready yet.

Use a digital thermometer. I always use a digital thermometer for any protein I’m grilling (or baking). This ensures it’s cooked perfectly every time.

Close up of grilled chicken thighs on a white plate.

Serve It Up

I love this grilled lemon chicken served with grilled veggies, an easy side salad or lemon dill rice.

You can also dice up the chicken and add it to salads or pasta.

More Grilled Chicken Recipes

Two grilled lemon herb chicken thighs on a plate with grilled vegetables.
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Grilled Lemon Herb Chicken

Grilled Lemon Herb Chicken is the ultimate simple summer dinner. A bright, herby marinade lends SO much flavor and a perfect char on the grill finishes it off.
Prep Time1 hour
Active Time15 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: lemon herb chicken
Yield: 4 servings
Author: Meghan Payne-Hensley


  • 2 Tablespoons chopped fresh oregano
  • 1 Tablespoon chopped fresh thyme
  • 3 large lemons, zested and juiced
  • 4 garlic cloves, roughly chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 1/2 to 2 pounds boneless skinless chicken thighs


  • In a large bowl, whisk oregano, thyme, lemon zest, lemon juice, chopped garlic, salt, pepper and olive oil. Add chicken to the bowl and move around until it's all coated. Cover and place in the refrigerator for at least 1 hour and no longer than 4 hours.
  • Thirty minutes before cooking, remove chicken from the fridge and leave at room temperature. Preheat the grill to medium high heat, around 400 degrees F. Once hot, add chicken and cook 6 to 7 minutes per side. Remove from grill and let rest 5 minutes before slicing.

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