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Grilled Lemon-Herb Chicken Breasts

This grilled chicken recipe features tender, juicy breasts marinated in a flavorful mixture of lemon zest, smoked paprika, garlic powder, and herbs. The key techniques include brining, seasoning, and precise grilling to achieve a smoky, charred exterior with a juicy interior. The final dish boasts a vibrant, smoky, and citrusy profile with beautiful grill marks and a succulent texture.
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Prep Time 45 minutes
Cook Time 14 minutes
Total Time 59 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts skinless, boneless
  • 1 quart water for brine
  • 1/4 cup salt for brine
  • 2 tablespoons sugar for brine
  • 1 teaspoon dried herbs (thyme or rosemary) optional, for brine
  • 2 teaspoons lemon zest
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1 lemon lemon for serving

Equipment

  • Gas or charcoal grill
  • Meat thermometer
  • Tongs
  • Basting brush or spoon
  • Sharp knife

Method
 

  1. Combine water, salt, sugar, and herbs in a large bowl to create a brine. Stir until the salt and sugar dissolve completely. Submerge the chicken breasts in the brine, cover, and refrigerate for at least 30 minutes to keep the meat juicy and tender.
  2. Remove the chicken from the brine and pat dry thoroughly with paper towels. A dry surface helps achieve a good sear and smoky flavor.
  3. Preheat your grill to medium-high heat (around 200°C/390°F). Make sure the grates are clean and lightly oiled to prevent sticking.
  4. In a small bowl, mix lemon zest, smoked paprika, garlic powder, olive oil, salt, and pepper to create your seasoning paste.
  5. Rub the seasoning mixture all over each chicken breast, ensuring an even coating on all sides. This layers flavor and helps develop a beautiful crust.
  6. Place the chicken breasts on the hot grill. Sear for about 6-7 minutes without moving, until deep golden grill marks appear and the surface feels firm.
  7. Use tongs to flip the chicken and cook for another 6-7 minutes, aiming for an internal temperature of 74°C/165°F. Check for charred marks and a slight charring on the edges.
  8. Once cooked, transfer the chicken to a clean plate and let it rest for 5 minutes. Resting helps the juices redistribute, keeping the meat moist and tender.
  9. Squeeze fresh lemon over the rested chicken or drizzle with chimichurri for an extra burst of brightness before slicing.
  10. Slice the chicken against the grain, serve with lemon wedges, and enjoy the smoky, citrusy flavors with a beautiful charred crust.

Notes

Ensure the chicken is dry before grilling for the best sear. Keep a close eye on the flames to prevent charring. Resting the meat is crucial for juicy slices.