This Grilled Herbed Lemon Chicken is a vibrant, Mediterranean-inspired dish that celebrates the freshness of summer herbs and the brightness of citrus. Thin, tender chicken paillards are marinated in a fragrant blend of fresh mint, basil, oregano, rosemary, and other garden herbs, then grilled quickly to juicy perfection. The result is light yet flavorful—perfect for warm-weather dinners or meal prep for the week. Serve it with a squeeze of lemon, a simple salad, or tucked into sandwiches with pesto and ripe tomatoes for an unforgettable meal.
INGREDIENTS:
6 boneless, skinless chicken breasts
4 cloves of garlic, peeled and de-germed
1 cup fresh mint leaves
1 cup fresh basil leaves
1 cup fresh marjoram leaves
1 cup fresh oregano leaves
1/2 cup fresh thyme sprigs
1/2 cup fresh parsley sprigs
1/2 cup fresh rosemary branch tips
1/4 cup fresh tarragon leaves
1 cup lemon juice
1 cup white wine
1/4 cup olive oil
Salt and fresh ground pepper
METHOD:
Place each chicken breast between two sheets of plastic wrap or parchment and pound gently with a mallet or rolling pin until evenly thin (about ¼ inch). Arrange the flattened chicken in a large non-reactive baking dish.
Mince the garlic and scatter it over the chicken. Coarsely chop all the herbs together and place them in a medium bowl. Add the lemon juice, white wine, olive oil, salt, and pepper, and whisk to combine.
Pour the herb mixture over the chicken, turning to coat each piece well. Cover and refrigerate for 1 to 1½ hours, turning occasionally.
Heat the grill to medium-high and brush or oil the grate well to prevent sticking.
Remove the chicken from the marinade and lightly pat dry with paper towels (leave some herbs clinging to the meat). Grill for 2–3 minutes per side, until the edges turn opaque and the chicken is lightly charred. Remove just before fully cooked; the residual heat will finish cooking as it rests.
Transfer to a platter, rest for 5 minutes, and serve with fresh lemon wedges for drizzling.
CHEF’S NOTES:
This recipe serves six but disappears fast—double the batch if you want leftovers for sandwiches. It makes a fantastic filling with pesto, roasted peppers, or tomato slices.
SOURCE: Recipe courtesy of Chef Andrew Cohen, Chef in Residence, Monterey Bay Certified Farmers Markets
