Lemon Herb Grilled Chicken Breasts

Raven Higheagle


The beauty of this recipe is that you can throw it in the marinade when you get home from work, and by the time you’ve changed and gotten your side dishes prepped, it’s ready to toss on the grill. Or you can put your thawed OR even still frozen chicken breasts into a plastic bag with the Greek yogurt mixture in the morning, and pull them out right when it’s time to cook dinner. Also, I use thinly sliced chicken breasts (or you could pound the chicken flat with a mallet) so that they cook up in minutes.

☆☆☆☆☆ 0 votes
Serves 8
8 Hr
10 Min


3 lb
thinly sliced chicken breasts (or chicken breasts that have been pounded flat with a meat mallet)
1 c
plain greek yogurt
juice and zest of 2 lemons
2 clove
garlic, crushed or finely minced
1 tsp
kosher salt
1/2 tsp
freshly ground black pepper
4 Tbsp
chopped fresh herbs i used a combination of parsley, rosemary, thyme, and sage, but use what you have on hand. oregano is especially good, as well.)
2 Tbsp
olive oil


1Combine all of the ingredients except the chicken in a zip top plastic storage bag, and squeeze it around until everything is well mixed.
2Place the chicken in the bag and make sure that it is thoroughly coated.
3Seal the bag, and marinate in the refrigerator for 8-10 hours.
4Preheat your grill on high heat.
5Remove the chicken from the bag and wipe off some of the excess marinade.
6Place the chicken on the grill, close the cover, and reduce to medium heat.
7Grill on the first side for 3-4 minutes, then flip.
8Chicken should release easily form the grates when the first side is done.
9Grill on the second side for another 3-4 minutes, or until chicken is cooked through.
10Remove from the grill and serve.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy