Lemon Herb Grilled Chicken
From The Kitchen · a prep-ahead staple
A Set-the-Week staple — make once, eat all week.
This is the chicken I use in bowls, salads, wraps, and pasta. It's simple, juicy, and never boring.
Prep-ahead: marinate first with the Greek chicken marinade — it keeps two weeks in the fridge.
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 4 boneless chicken breasts
- 3 tablespoons olive oil
- Juice of one lemon
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon oregano
- 1 teaspoon thyme
- Sea salt
- Pepper
Method
- Whisk all marinade ingredients together.
- Marinate chicken for at least 30 minutes.
- Grill over medium-high heat for 5–7 minutes per side.
- Rest 5 minutes before slicing.
No grill? Sear in a hot grill pan or cast-iron, or broil close to the heat, until cooked through.
Storage: Keeps 4 days refrigerated; slices well cold.
Gina's tip
Make extra for lunches all week.
Grill four when you only need two. Tomorrow's lunch is one less thing to figure out, and that's the whole point of cooking ahead.
Complete the Meal
Serve it with Chimichurri, a bowl of Farro, and a crisp Chickpea Salad.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina