Go Back

Herb-Marinated Grilled Chicken Breast

This dish features tender chicken breasts marinated in a vibrant herb and citrus mixture, then seared to a golden perfection. The marinade infuses the meat with fresh flavors and aromas, resulting in a juicy, flavorful final presentation with appealing grill marks and a slightly charred exterior.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 14 minutes
Total Time 54 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless and skinless
  • 1/4 cup lemon juice freshly squeezed
  • 2 tablespoons olive oil good quality
  • 1/4 cup chopped fresh tarragon
  • 1/4 cup chopped fresh basil
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 cloves garlic minced, optional
  • 1 teaspoon honey optional, for balance

Equipment

  • Meat mallet or rolling pin
  • Mixing bowl
  • Non-stick skillet
  • Cooking probe or instant-read thermometer
  • Tongs or spatula

Method
 

  1. Pound the chicken breasts with a meat mallet or rolling pin until they are evenly about 1.5 cm thick. This helps them cook evenly and stay juicy.
  2. In a mixing bowl, whisk together lemon juice, olive oil, chopped herbs, salt, black pepper, minced garlic (if using), and honey (if using) until well combined. This vibrant marinade will be your flavor infusion.
  3. Place the flattened chicken breasts into the bowl and turn them to coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the chicken to tenderize.
  4. Heat a non-stick skillet over medium-high heat until it is shimmering and hot, with a slight haze of heat rising and a gentle sizzle when you flick a drop of water.
  5. Remove the chicken breasts from the marinade, letting any excess drip off, then carefully place them into the hot skillet. You should hear a satisfying sizzle.
  6. Sear the chicken for 6-7 minutes on one side until it develops a deep golden-brown color with visible grill marks or charring. Flip gently using tongs or spatula.
  7. Cook the second side for another 6-7 minutes, monitoring for a deep golden hue and slight charring. Insert a cooking probe or instant-read thermometer into the thickest part; it should read 75°C (165°F).
  8. Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. This allows the juices to redistribute, ensuring each bite is juicy and tender.
  9. Slice the rested chicken against the grain, revealing a moist, tender interior. Squeeze fresh lemon over the slices or drizzle with herb-infused oil for an extra burst of freshness.

Notes

For extra flavor, garnish with additional fresh herbs or a lemon wedge. Serve with your favorite sides like grilled vegetables or a fresh salad.