Greek Lemon Chicken Herbs (Printer-Friendly Layout)
Super juicy chicken loaded with the kick of lemon, fresh garlic, and herby goodness—Mediterranean vibes for busy nights, totally doable and flavorful.
# Ingredients You'll Need:
→ Marinade
01 -
Black pepper, to taste
02 -
Salt, to taste
03 -
1 teaspoon honey
04 -
1 teaspoon dried thyme
05 -
1 teaspoon dried oregano
06 -
3 cloves garlic, minced
07 -
Zest of 1 lemon
08 -
Juice from 2 lemons
09 -
2 tablespoons olive oil
→ Chicken
10 -
4 chicken breast fillets, boneless and skinless
→ Garnish
11 -
Chopped fresh parsley
# Step-by-Step Instructions:
01 -
Chop up some fresh parsley and set it aside for later.
02 -
Grab a bowl and toss in olive oil, both lemon juice and zest, minced garlic, all your dried herbs, honey, a pinch of salt, and as much black pepper as you like. Whisk it all up until everything's blended together.
03 -
Lay your chicken breasts in a big plastic bag or a shallow dish. Pour the marinade over them, turning so every piece gets covered. Close it up or cover with a lid, and stick it in the fridge for half an hour or, if you want deeper flavor, up to 4 hours.
04 -
Put a skillet or grill pan on medium heat. Add just a bit of oil if things tend to stick.
05 -
Pull the chicken out of the marinade, let the extra drip away, and lay it on your hot pan. Cook for about 6 to 7 minutes each side. You want golden color, maybe a little char, and the center temp should hit 75°C. The chicken should be cooked but still juicy inside.
06 -
Let the cooked chicken rest for a few minutes so it stays juicy. Sprinkle on that chopped parsley and dig in.
# Extra Tips and Tricks:
01 -
Letting the chicken marinate for up to 4 hours amps up the taste.
02 -
Go for fresh-squeezed lemon and garlic if you want a real flavor hit.
03 -
Swap in boneless thighs instead of breasts if you want extra-juicy chicken.
04 -
Adding some crumbled feta on top makes it even better.
05 -
Make a double batch to save time on busy days or for lunch prep.