I use one unexpected pantry ingredient in my Lemon Basil Grilled Chicken that makes the garlic, lemon and basil marinade come together in a surprising way.

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I keep coming back to this Lemon Basil Grilled Chicken because it tastes like summer but is stupidly easy, and honestly I think that’s the best kind of recipe. I toss a little garlic and fresh basil into a quick mix, let the flavors sit a bit, then wonder why I ever made anything more complicated.

It’s got that bright kick you’d expect from a Light Chicken Marinade yet still feels fresh and not heavy. If you like bold but simple dishes, this Grilled Basil Chicken Recipe will make you wanna invite people over just to show off, even if you mess up the timing.

Ingredients

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Boneless chicken gives high quality protein, low carbs, keeps you full, simple and lean.
Extra virgin olive oil adds healthy monounsaturated fats, silky mouthfeel and rich flavor.
Lemon brings bright acidity, vitamin C, tangy freshness and cuts through richness, it’s zippy.
Garlic gives savory punch, allicin may help immunity, it’s kinda pungent and fragrant.
Fresh basil adds herbaceous sweetness, aromatic oils, and bright green flavor notes you’ll love.
A spoon of honey softens lemon tang, adds a mellow sweet note, it’s optional.
Kosher salt brings out flavors, pepper adds warmth, use sparingly for balance.

Ingredient Quantities

1 1/2 to 2 pounds boneless skinless chicken breasts or thighs

1/4 cup extra virgin olive oil

1/4 cup freshly squeezed lemon juice (about 2 lemons, give or take)

1 teaspoon lemon zest

3 large garlic cloves, minced or smashed

2 to 3 tablespoons fresh basil, finely chopped

1 tablespoon honey or agave syrup (optional, to mellow the tartness)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano or Italian seasoning (optional)

Pinch of red pepper flakes (optional, if you want a lil heat)

How to Make this

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1. Pat 1 1/2 to 2 pounds boneless skinless chicken (breasts or thighs) dry, trim any fat and if breasts are thick, pound them to an even 1/2 inch thickness so they cook evenly.

2. Whisk together 1/4 cup extra virgin olive oil, 1/4 cup freshly squeezed lemon juice, 1 teaspoon lemon zest, 3 minced garlic cloves, 2 to 3 tablespoons finely chopped fresh basil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon dried oregano or Italian seasoning (if using), 1 tablespoon honey or agave (optional) and a pinch of red pepper flakes (optional). Tip: reserve 2 tablespoons of this marinade before adding the raw chicken if you want to baste or finish with it; if you don’t reserve it, any marinade that touched raw chicken must be boiled before reuse.

3. Put the chicken and the remaining marinade in a zip-top bag or a shallow dish, massage to coat well, remove excess air and refrigerate. Marinate at least 30 minutes for good flavor, 2 hours is great, up to overnight if you got the time.

4. About 20 minutes before grilling take the chicken out of the fridge to come closer to room temp. Preheat your grill to medium-high (about 400 to 450 F) and oil the grates so the chicken doesn’t stick.

5. Shake off excess marinade (do not use the used marinade unless you boiled it), place chicken on the hot grill and cook breasts about 5 to 7 minutes per side, thighs about 6 to 8 minutes per side, depending on thickness. Only flip once if you can, let a good crust form.

6. Use a meat thermometer to check doneness, chicken is safe at 165 F in the thickest part. If you reserved marinade, baste lightly during the last few minutes with the reserved portion, or if you want more sauce, simmer the used marinade on the stove for 3 to 5 minutes to boil it then brush on.

7. When done, move chicken to a plate and let it rest 5 to 10 minutes so the juices redistribute, then slice against the grain for the best texture.

8. Finish with a handful of extra chopped fresh basil, an extra squeeze of lemon juice and a drizzle of olive oil, and serve with lemon wedges. If you like heat, sprinkle a few extra red pepper flakes.

Equipment Needed

1. Cutting board, for trimming and slicing the chicken
2. Chef’s knife, sharp enough to trim fat and halve or butterfly breasts if needed
3. Meat mallet or rolling pin, to pound thick breasts to an even 1/2 inch
4. Large zip-top bag or shallow dish, for marinating the chicken
5. Mixing bowl and whisk or a fork, to combine the marinade (you can use the bowl for reserving 2 Tbsp too)
6. Measuring cups and spoons, for the oil, lemon, honey and seasoning
7. Grill or grill pan and a grill brush or oil-soaked towel, to oil the grates so chicken wont stick
8. Long-handled tongs, to flip the chicken once and move to the plate
9. Instant-read meat thermometer, to check for 165 F and avoid overcooking
10. Small saucepan and basting brush, if you want to simmer the used marinade and baste or finish with it

FAQ

Q: How long should I marinate the chicken?

A: At least 15 minutes is fine if you're short on time, but 2 to 4 hours is ideal for good flavor. Thighs tolerate longer marinating than breasts. Try not to go past 8 hours or the lemon can start to make the meat mushy.

Q: Can I use frozen chicken?

A: Yes, but thaw it completely first. Best method is overnight in the fridge. If you need it sooner, put the sealed chicken in cold water and change the water every 30 minutes until thawed. Pat dry before marinating and trim marinate time a bit. Always cook to 165°F.

Q: What if I don't have a grill, can I bake or pan fry it?

A: Absolutely. Bake at 400°F for about 18 to 25 minutes depending on thickness until it hits 165°F. Or sear 2 to 3 minutes per side in a hot skillet then finish in the oven 8 to 10 minutes. If you want a bit of char, broil for the last minute but watch closely so the honey doesnt burn.

Q: Can I swap ingredients or leave stuff out?

A: Yes. Fresh basil is best but parsley or cilantro will work, flavor changes though. If using dried basil use about 1 tablespoon instead of the fresh amount. Lemon can be swapped with lime. Garlic powder works in a pinch at about 1/4 teaspoon per fresh clove. You can skip the honey, it just mellows the tartness.

Q: How do I stop the chicken from sticking or the honey from burning?

A: Preheat the grill and oil the grates, pat the chicken dry before placing it on the heat, and wipe off excess marinade so sugar isnt pooling. Cook over medium heat, and brush honey or sweet glaze on in the last 1 to 2 minutes of cooking to avoid burning. Move to indirect heat to finish if you get flare ups.

Q: How do I know when it's done and should I rest it?

A: Use an instant read thermometer and pull at 165°F. If you dont have one, cut the thickest part to check that juices run clear and there's no pink. Let the chicken rest 5 minutes before slicing so it stays juicy.

Garlic Lemon Basil Grilled Chicken Recipe Substitutions and Variations

Chicken: swap with shrimp (use about 1 to 1 1/4 lb, marinate 10-20 min, grill 2-3 min per side) or firm tofu (press 30 min, marinate 30+ min, then grill or pan sear).
Extra virgin olive oil: use avocado oil or grapeseed oil for higher smoke point, or melted butter for a richer taste; 1:1 swap works fine.
Fresh lemon juice: lime juice is the closest straight swap 1:1, or use white wine vinegar at half the amount if you want less bright acidity (so 2 tbsp vinegar instead of 1/4 cup lemon).
Fresh basil: replace with fresh parsley or cilantro 1:1 for a different but bright herb note, or use dried basil at about one third the amount (so ~1 to 1 1/2 tsp dried instead of 2-3 tbsp fresh).

Pro Tips

1) Watch the lemon. If your marinade is super citrusy, dont leave breasts in it all night or the acid will start to break down the meat and it gets kind of mealy. Thighs are tougher so they can take longer. If you want long marinating time, add a little more oil or a teaspoon of honey to mellow it out.

2) Always save a little marinade before you add the raw chicken. Use that for basting. Any marinade that touched raw meat either needs to be boiled for several minutes or tossed, dont brush used marinade on at the end unless you cook it first.

3) Get the grill hot and clean, and oil the grates well so the chicken wont stick. Sear over direct heat to get color, then move thicker pieces to a cooler part of the grill to finish so the outside doesnt burn while the middle cooks. Try to flip only once so a crust forms.

4) Use a probe thermometer and remember carryover cooking. If you want juicy chicken, pull it a few degrees before your target and let it rest 5 to 10 minutes so the temp evens out and the juices redistribute. Slice against the grain for the best texture.

5) Finish smartly. Add fresh basil and a squeeze of lemon right before serving, not on the hot grill, they lose brightness with heat. If you want a glaze, simmer the reserved marinade down until thick and glossy then brush it on in the last minute or two.

Garlic Lemon Basil Grilled Chicken Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I use one unexpected pantry ingredient in my Lemon Basil Grilled Chicken that makes the garlic, lemon and basil marinade come together in a surprising way.

Servings

servings

Calories

466

kcal

Equipment: 1. Cutting board, for trimming and slicing the chicken
2. Chef’s knife, sharp enough to trim fat and halve or butterfly breasts if needed
3. Meat mallet or rolling pin, to pound thick breasts to an even 1/2 inch
4. Large zip-top bag or shallow dish, for marinating the chicken
5. Mixing bowl and whisk or a fork, to combine the marinade (you can use the bowl for reserving 2 Tbsp too)
6. Measuring cups and spoons, for the oil, lemon, honey and seasoning
7. Grill or grill pan and a grill brush or oil-soaked towel, to oil the grates so chicken wont stick
8. Long-handled tongs, to flip the chicken once and move to the plate
9. Instant-read meat thermometer, to check for 165 F and avoid overcooking
10. Small saucepan and basting brush, if you want to simmer the used marinade and baste or finish with it

Ingredients

1 1/2 to 2 pounds boneless skinless chicken breasts or thighs
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice (about 2 lemons, give or take)
1 teaspoon lemon zest
3 large garlic cloves, minced or smashed
2 to 3 tablespoons fresh basil, finely chopped
1 tablespoon honey or agave syrup (optional, to mellow the tartness)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano or Italian seasoning (optional)
Pinch of red pepper flakes (optional, if you want a lil heat)

Directions

Pat 1 1/2 to 2 pounds boneless skinless chicken (breasts or thighs) dry, trim any fat and if breasts are thick, pound them to an even 1/2 inch thickness so they cook evenly.
Whisk together 1/4 cup extra virgin olive oil, 1/4 cup freshly squeezed lemon juice, 1 teaspoon lemon zest, 3 minced garlic cloves, 2 to 3 tablespoons finely chopped fresh basil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon dried oregano or Italian seasoning (if using), 1 tablespoon honey or agave (optional) and a pinch of red pepper flakes (optional). Tip: reserve 2 tablespoons of this marinade before adding the raw chicken if you want to baste or finish with it; if you don't reserve it, any marinade that touched raw chicken must be boiled before reuse.
Put the chicken and the remaining marinade in a zip-top bag or a shallow dish, massage to coat well, remove excess air and refrigerate. Marinate at least 30 minutes for good flavor, 2 hours is great, up to overnight if you got the time.
About 20 minutes before grilling take the chicken out of the fridge to come closer to room temp. Preheat your grill to medium-high (about 400 to 450 F) and oil the grates so the chicken doesn't stick.
Shake off excess marinade (do not use the used marinade unless you boiled it), place chicken on the hot grill and cook breasts about 5 to 7 minutes per side, thighs about 6 to 8 minutes per side, depending on thickness. Only flip once if you can, let a good crust form.
Use a meat thermometer to check doneness, chicken is safe at 165 F in the thickest part. If you reserved marinade, baste lightly during the last few minutes with the reserved portion, or if you want more sauce, simmer the used marinade on the stove for 3 to 5 minutes to boil it then brush on.
When done, move chicken to a plate and let it rest 5 to 10 minutes so the juices redistribute, then slice against the grain for the best texture.
Finish with a handful of extra chopped fresh basil, an extra squeeze of lemon juice and a drizzle of olive oil, and serve with lemon wedges. If you like heat, sprinkle a few extra red pepper flakes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.