Spiced Lemon Herb Grilled Chicken Breasts
Boneless chicken breasts marinated in a bold blend of lemon juice, olive oil, chili powder, sage, oregano, and cumin, then grilled to juicy perfection. The marinade is simmered and used as a basting sauce throughout cooking for enhanced flavor and moisture.
Ingredients
- 5 teaspoon lemon juice, fresh
- 2 tablespoon olive oil
- 2 tablespoon chili powder
- 1 teaspoon dried sage
- 1 teaspoon dry oregano leaves
- 1 teaspoon ground cumin
- 4 boneless chicken breast halveschicken thighs1:1protein
darker meat, more forgiving
Instructions
- 1
Whisk together lemon juice, olive oil, chili powder, sage, oregano, and cumin in a small bowl.
- 2
Arrange chicken breasts in a shallow glass container and pour marinade over them.
- 3
Cover with plastic wrap and refrigerate, turning chicken every 30 minutes.
- 4
Preheat outdoor grill to medium heat and lightly oil the grate.
- 5
Remove chicken to a platter and allow to come to room temperature.
- 6
Pour marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes.
- 7
Grill chicken breasts, basting with marinade, until no longer pink in the center and juices run clear, about 8 to 10 minutes per side.
- 8
Verify doneness with an instant-read thermometer inserted into the center.
Tips
Turning chicken during marinating ensures even flavor absorption.
Bringing marinade to a boil eliminates food safety risk from raw poultry contact.
Allowing chicken to reach room temperature before grilling promotes even cooking.
Good to Know
Refrigerate leftover grilled chicken in an airtight container for up to 3 days. Store unused marinade separately for up to 2 days.
Marinate chicken up to 4 hours ahead; grill just before serving for best texture.
Serve with grilled vegetables, rice, or salad. Drizzle with extra pan juices if desired.
Common Mistakes
Skip turning chicken during marinating to avoid uneven flavor distribution.
Do not skip boiling marinade to avoid foodborne illness from raw poultry contact.
Avoid grilling cold chicken to prevent dry, unevenly cooked results.