These grilled chicken breasts are tender and succulent with a light lemon Dijon marinade that adds fresh summer flavor. Perfect for a low carb meal or easy make ahead lunches.
Holly’s Recipe Highlights
- Flavor: These juicy chicken breasts deliver balanced flavor that is light, zesty, and savory made with bright lemon, savory garlic, and tangy Dijon.
- Skill: This beginner friendly recipe comes together quickly with a short list of marinade ingredients that boost flavor. Simply marinate, grill over medium high heat, and rest before slicing.
- Recommended Tools: You’ll need a grill, tongs, a zippered bag or bowl for marinating, and a digital thermometer to make sure the chicken is perfectly cooked.
- Serving Suggestions: This recipe serves 4, but I like to double the recipe to have leftovers on hand for easy lunches, fresh salads, bowls, wraps, or lettuce cups.
Ingredient Notes
- Chicken: Choose similar sized chicken breasts that have been thawed completely.
- Marinade:
- Lemon juice adds a bright flavor and tenderizes the chicken. Fresh is best, but bottled works in a pinch.
- Olive oil helps keep the chicken from sticking on the grill.
- Dijon adds tang and helps the marinade cling to the chicken.
- Lemon pepper seasoning adds a pop of citrusy flavor in one shake! Use store bought, or make your own if worried about salt intake.
- Garlic: Use freshly minced if you have but powdered works as well.
- Variations:
- In place of Dijon, use whole grain mustard for a slightly different texture, or regular mustard for something more mild.
- Add Italian seasoning for a more herb forward flavor, or a pinch of smoked paprika for a subtle smoky edge.
- Swap lemon juice for lime juice for a sharper citrus note.
- Fresh parsley or lemon wedges are optional for serving.
How To Make Grilled Chicken Breasts
- Marinate chicken in seasonings in the refrigerator.
- Drain chicken (discard excess marinade).
- Grill chicken on all sides (full recipe below).
- Remove and rest the chicken before slicing.
Best Grilling Tips
- Pound thick end of the chicken breast lightly, or slice them in half horizontally, so that it cooks more quickly, evenly, and remain juicier.
- Marinate at least 30 minutes, but stop after 2 hours so the lemon juice does not affect the texture too much.
- Preheat grill and allow chicken to release naturally before flipping. If it sticks, it likely needs another minute.
- Use a digital thermometer to check for doneness. Pull the chicken at 163°F to 165°F for the best texture.
- Rest the chicken at least 5 minutes before slicing so the juices redistribute throughout the meat, keeping them tender and moist.
Save It For Later
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze cooled chicken in freezer bags or tightly wrapped portions for up to 4 months. Thaw overnight in the refrigerator before reheating.
- Warm in the microwave at intervals, in a covered skillet with a splash of water, or wrapped in foil in a low oven so it does not dry out.
Fresh Sides for Grilled Chicken Night
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Grilled Chicken Breasts
These grilled chicken breasts are juicy, lemony, and packed with savory flavor from a quick Dijon marinade. They are easy enough for weeknights and perfect for meal prep.
Equipment
Ingredients
- 4 boneless skinless chicken breasts
Marinade
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon lemon pepper seasoning
- 1 clove garlic minced
Instructions
- Combine marinade ingredients, including olive oil, lemon juice, Dijon, Worcestershire, lemon pepper, and garlic in a bowl or zippered bag. Add chicken and toss well to combine.
- Let the chicken marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
- Preheat grill to medium-high heat (around 375-400°F).
- Remove the chicken from the marinade and discard excess marinade.
- Place the chicken on the preheated grill and cook for 6-8 minutes per side, or until the internal temperature of the chicken reaches 165°F.
- Remove the chicken from the grill and let it rest for a few minutes before slicing and serving.
Notes
- Be sure the chicken reaches a safe internal cooking temperature of 165ºF. Test with a digital thermometer and remove from the grill promptly to prevent chicken from drying out.
- The internal temp of the chicken will continue to rise as it rests, so you can take it off the grill at 163˚F. Check it has risen to 165˚F before consuming.
- Cover and allow chicken to rest for at least 5 minutes. The juices will retract back into the meat so it will remain juicy once sliced.
- Leftovers will keep in the refrigerator for up to 4 days and in the freezer for 4 months.
Nutrition Information
Calories: 258kcal | Carbohydrates: 2g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 228mg | Potassium: 475mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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