I find myself turning to this lemon basil chicken all summer long. It’s incredibly simple, but the bright, fresh flavors feel special enough for a weekend cookout with friends. The marinade comes together in minutes, and the grill does all the heavy lifting, leaving you with tender, juicy chicken that’s infused with sunshine. Julia’s note: For an extra layer of flavor, I always zest the lemon directly into the bowl with the olive oil to capture all the essential oils before adding the juice.
This recipe is a reliable weeknight staple because it relies on just a handful of fresh ingredients to deliver impressive flavor. It’s healthy, fast, and pairs beautifully with just about any side dish, from a crisp green salad to grilled summer vegetables. It’s a perfect example of how simple techniques can create a truly satisfying meal.
Mastering the Grill Marks
Those beautiful, dark grill marks aren’t just for show; they’re a sign of great flavor from the Maillard reaction. To achieve them, make sure your grill is fully preheated and the grates are clean and oiled. Place the chicken on the grates at a diagonal angle. The key is to resist the urge to move it. Let it sear undisturbed for 6-7 minutes. You’ll know it’s ready to flip when the chicken releases easily from the grate without sticking. For that classic crosshatch pattern, rotate the chicken 90 degrees halfway through cooking on each side.
Balancing Acidity with Fresh Herbs
The combination of lemon and basil is a classic for a reason. The bright acidity from the lemon juice cuts through the richness of the chicken and olive oil, while its zest adds a fragrant, floral note. Basil brings a sweet, slightly peppery earthiness that rounds out the marinade. This balance is crucial for creating a flavor that is vibrant but not overpowering. If you’re using other fresh herbs, remember that delicate ones like basil, parsley, or cilantro are best added near the end of the marinade process to protect their volatile oils and bright flavor.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
- 680g (4) boneless, skinless chicken breasts
- 58g (1) lemon, zested and juiced
- 27g (2 tablespoons) extra virgin olive oil
- 10g (1/4 cup) fresh basil leaves, chopped
- 6g (2) garlic cloves, minced
- 6g (1 teaspoon) salt
- 1g (1/2 teaspoon) freshly ground black pepper
Step-By-Step Instructions
- Prepare the Marinade
In a mixing bowl, combine the lemon juice, lemon zest, olive oil, minced garlic, salt, and pepper. Whisk everything together until the salt has dissolved and the mixture is well combined. Gently stir in the chopped fresh basil.
- Marinate the Chicken
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the prepared marinade over the chicken, turning each piece to ensure it is fully coated. Seal the bag or cover the dish and refrigerate for at least 20 minutes to allow the flavors to penetrate the meat.
- Preheat the Grill
Heat your grill to medium-high, aiming for a consistent temperature of around 400°F (204°C). A hot grill is essential for a good sear. Once hot, clean the grates with a grill brush and wipe them with an oil-soaked paper towel to create a non-stick surface.
- Grill the Chicken
Remove the chicken from the marinade and place it directly on the hot grill grates. Cook for 6-7 minutes per side. The chicken is done when the juices run clear and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Avoid pressing down on the chicken, as this squeezes out the juices.
- Rest the Chicken
Transfer the cooked chicken to a clean cutting board or plate. Tent it loosely with aluminum foil and let it rest for 5 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring every bite is succulent.
- Serve and Garnish
Slice the rested chicken breasts against the grain. Arrange the slices on a serving platter and garnish with a few extra fresh basil leaves and lemon wedges on the side for squeezing over the top.
If you enjoy this dish, try our Baked Chicken Veggie Meal Prep for a perfect pairing or next-weeknight option.
Substitutions & Variations
- For a zesty twist, substitute lime juice and zest for the lemon and use fresh cilantro instead of basil.
- For a deeper flavor, marinate the chicken for up to 4 hours. I don’t recommend marinating it overnight, as the citrus can alter the texture.
- No grill? Cook the chicken in a cast-iron skillet over medium-high heat for 6-7 minutes per side. You can also bake it at 400°F (204°C) for 20-25 minutes.
Make-Ahead, Storage & Reheat
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked chicken for up to 2 months. To reheat, warm it gently in a skillet with a splash of water or in the microwave at 50% power to prevent it from drying out.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 250
- Protein: 36g
- Fat: 12g
- Carbohydrates: 2g
- Per 100g: 140 calories, 20g protein, 7g fat, 1g carbs.
- Estimates only.
FAQ
Why is my chicken sticking to the grill and not getting good marks?
This often happens if the grill isn't hot enough or the grates are dirty. Make sure the grill is fully preheated so the chicken sears on contact rather than steaming.
How can I make my grill marks look darker and more defined?
Pat the chicken completely dry with paper towels before grilling. Excess surface moisture creates steam, which will soften the sear and prevent deep, crisp grill marks.
What is the best way to clean my grill grates for crisp marks?
Clean grates right after preheating, when they are hot. Use a stiff wire brush to scrape off any residue, as this buildup can prevent direct contact and cause sticking.
Can I get decent grill marks using a grill pan on my stovetop?
Yes, you can. The key is to preheat the pan for several minutes until it's very hot. Use minimal oil and press the chicken down lightly to ensure good contact.
Is it better to marinate the chicken for a longer period of time?
Not with this marinade. The citrus juice will start to alter the chicken's texture and make it tough if left for more than four hours. Twenty minutes is enough for flavor.
Can I freeze this chicken in the marinade to grill it later on?
I don't recommend this. The citrus can break down the chicken's texture as it freezes and thaws. It is better to freeze cooked leftovers for the best results.
What’s the best way to reheat leftovers without drying them out?
Reheat it gently. A few minutes in a skillet with a splash of water is ideal, as the steam helps keep the chicken moist. Avoid high heat, which makes meat tough.
Can I use boneless, skinless chicken thighs for this recipe?
Absolutely. Chicken thighs are more forgiving and stay juicy. Just be aware they may take a few extra minutes to cook through to a safe temperature of 165°F / 74°C.
Equipment
- Grill
- Mixing bowl
- Resealable plastic bag or shallow dish
- Grill brush
- Oil-soaked paper towel
- Instant-read thermometer
- Cutting board
- Chef’s knife
- Aluminum foil
Ingredients
- 680 g boneless, skinless chicken breasts (4)
- 58 g lemon zested and juiced (about 1 lemon)
- 27 g extra virgin olive oil (2 tablespoons)
- 10 g fresh basil leaves (1/4 cup, chopped)
- 6 g garlic cloves minced (2 cloves)
- 6 g salt (1 teaspoon)
- 1 g freshly ground black pepper (1/2 teaspoon)
Instructions
- In a mixing bowl, combine lemon juice, lemon zest, olive oil, minced garlic, salt, and pepper; whisk until salt dissolves and mixture is well combined.
- Gently stir in chopped fresh basil.
- Place chicken breasts in a resealable plastic bag or shallow dish; pour marinade over chicken and turn pieces to coat fully.
- Seal the bag or cover the dish and refrigerate for at least 20 minutes.
- Preheat grill to medium-high, about 400°F (204°C). Clean and oil the grates using a grill brush and oil-soaked paper towel.
- Remove chicken from marinade and place on hot grill grates at a diagonal angle; cook undisturbed for 6-7 minutes.
- Rotate chicken 90 degrees halfway through cooking for grill marks; flip and repeat on other side until juices run clear and internal temperature reaches 165°F (74°C).
- Transfer cooked chicken to a clean cutting board or plate; tent loosely with foil and rest for 5 minutes.
- Slice chicken against the grain; arrange on a serving platter and garnish with fresh basil leaves and lemon wedges.
