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Chef Megan Mitchell

Online Cookbook

Lemony Herb Grilled Chicken

  • Serves: 4
  • Complexity: medium
  • Print
Lemony Herb Grilled Chicken


  • 4 boneless, skinless chicken breasts⁣
  • grapeseed oil, for drizzling ⁣
  • kosher salt, to taste⁣
  • freshly cracked black pepper, to taste⁣
  • 1 1/2 cups loosely packed soft herbs such as basil, thyme, oregano, parsley, cilantro and tarragon ⁣
  • 1 garlic clove ⁣
  • 1 lemon⁣
  • 1/4 tsp. red chili flakes⁣
  • 1/4-1/3 cup EVOO ⁣


  1. Bring a grill up to medium high heat⁣.

  2. To a gallon sized resealable bag add 1 breast. Using a rolling pin or the flat side of a meat tenderizer pound the breast to 1/2 inch thick⁣.

    Remove to a bowl and continue with remaining breasts.⁣

  3. Drizzle with grapeseed oil and liberally season with salt and pepper. Toss to coat⁣.

  4. Grill 5-7 minutes per side or until cooked through. Remove and let rest.

  5. To a mini food processor add the herbs, garlic, lemon zest, a large pinch of salt and pepper, chili flakes and 1/4 cup of EVOO⁣. Blitz until a chunky sauce forms, adding more oil until desired consistency.

  6. Cut the zested lemon in half and place on the grill until charred, about 3 minutes.

  7. Plate up the chicken on a platter, drizzle with the sauce and squeeze over the grilled lemon⁣.

    Recipe Courtesy of Megan Mitchell

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