Grilled Lemon Herb Chicken
Sometimes, chicken gets a bad reputation for being boring. And there are definitely many ways to prepare bland, dry chicken. This recipe for Grilled Lemon Herb Chicken is not one of them. If you think it's hard to make chicken taste great, you need to try this recipe. The hardest part about it is waiting for all the delicious flavors to sink into your chicken. This is a simple and inexpensive way to feed the whole family or to make sure you have enough tender, delicious grilled chicken to last you for the rest of the week.
NotesYou can substitute 1 1/4 pounds skinless, boneless chicken breast halves for the bone-in chicken. Just reduce the grilling time to 15 minutes or until cooked through (Timing will vary depending on the size of the chicken breasts you have.)
Preparation Time1 hr 5 min
Cooking Time35 min
Total TimeUnder 2 Hours
- 1 3/4 cup Swanson® Chicken Broth or Swanson® Chicken Stock
- 3 tablespoons Lemon juice
- 1 tablespoon Chopped fresh basil leaves or 1 teaspoon dried basil leaves, crushed
- 1 tablespoon Chopped fresh parsley or 1 teaspoon dried parsley, crushed
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon Ground black pepper
- 2 pounds Bone-in chicken breast half, skin removed (4 halves)
Stir the broth, lemon juice, basil, parsley, salt and black pepper in a large bowl. Add the chicken and turn to coat. Refrigerate for at least 1 hour or up to 8 hours. (The broth and salt in this brining mixture will pull the flavors of the herbs into the chicken and help the chicken retain more moisture during cooking).
Lightly oil the grill rack and heat the grill to medium. Remove the chicken from the brining mixture.
Grill the chicken for 35 minutes or until cooked through, turning the chicken over once halfway through the grilling time and brushing often with the brining mixture. Discard the remaining brining mixture.
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