Grilled Lemon Pepper Chicken Breasts with Thyme Gremolata
Elevate your weeknight dinners with this vibrant and flavorful Grilled Lemon Pepper Chicken Breasts with Thyme Gremolata! Juicy, marinated chicken is infused with the zesty brightness of lemon juice, aromatic garlic, and a perfect hint of black pepper before being grilled to tender perfection. What sets this dish apart is the fresh thyme gremolata—a zesty, herbaceous topping made with parsley, thyme, and lemon zest that adds a burst of freshness to every bite. Ready in just 30 minutes of active cooking and prep time, this recipe is not only quick but also a healthy, protein-packed option. Serve it with grilled vegetables or your favorite side dish to create a satisfying meal that's as wholesome as it is delicious. Perfect for summer cookouts or casual family dinners, this recipe is sure to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 1 teaspoon black pepper
- 0.5 teaspoons salt
- 2 cloves garlic cloves, minced
- 3 tablespoons fresh parsley, finely chopped
- 2 teaspoons fresh thyme leaves
- 1 teaspoon grated lemon zest (for gremolata)
- 1 tablespoon extra virgin olive oil
- 0.25 teaspoons salt (for gremolata, optional)
Instructions
In a bowl, whisk together lemon juice, olive oil, lemon zest, black pepper, salt, and minced garlic.
Place the chicken breasts in a resealable plastic bag or deep dish. Pour the marinade over the chicken, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for best results.
While the chicken is marinating, prepare the thyme gremolata. In a small bowl, combine chopped parsley, thyme leaves, grated lemon zest, extra virgin olive oil, and a pinch of salt (if using). Stir well and set aside.
Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the chicken breasts from the marinade and pat them dry using paper towels. Discard the marinade.
Grill the chicken breasts for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Avoid overcooking to keep the chicken juicy.
Once cooked, transfer the chicken to a serving platter and let it rest for 5 minutes to allow the juices to redistribute.
Top the grilled chicken breasts with a generous spoonful of thyme gremolata and serve immediately. Pair with grilled vegetables or a side of your choice for a complete meal.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2256 mg | 98% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.5 g | ||
| Protein | 217.0 g | 434% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 136 mg | 10% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2000 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
