Herb Grilled Chicken Breasts
A simple herb and citrus marinade turns plain chicken breasts into a smoky, flavorful dinner staple.
Sodium note
Uses plain unbrined chicken breasts; flavor built from fresh herbs, garlic, and citrus instead of salt.
Ingredients
- 4 boneless, skinless chicken breasts, unbrined/unenhanced (about 1 1/2 lbs)
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 tablespoon lemon zest
Method
- 1
Whisk olive oil, lemon juice, rosemary, thyme, garlic, paprika, pepper, and lemon zest in a bowl.
- 2
Place chicken breasts in a shallow dish or zip-top bag and pour marinade over. Marinate 30 minutes at room temperature or up to 4 hours refrigerated.
- 3
Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
- 4
Remove chicken from marinade, letting excess drip off, and grill 6-7 minutes per side until internal temperature reaches 165°F.
- 5
Let chicken rest 5 minutes before slicing.
- 6
Serve topped with any extra fresh herbs.
Nutrition (estimated, per serving)
- Calories
- 310
- Protein
- 33g
- Carbs
- 2g
- Fat
- 18g
- Sodium
- 80 mg
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Use boneless chicken thighs for a juicier, more forgiving cut.
- Swap rosemary and thyme for oregano and basil for an Italian twist.
- Use lime juice and zest instead of lemon for a different citrus note.
Tips
- Pound thicker breasts to an even 3/4-inch thickness so they cook evenly on the grill.
- A grill pan works indoors if you don't have an outdoor grill.
- Double the marinade and reserve half, unused, to brush on halfway through grilling for extra flavor.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
