Tuscan Lemon Chicken
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Marinated in olive oil, lemon, rosemary, thyme, garlicky goodness. So juicy, tender and moist, grilled to perfection!
Featured Comment
This is a summertime staple here. With an easy garlicky-lemony-fresh-herb marinade (extra garlic for us!), I can prep everything the night before, firing up the grill right before serving. Yes, please!
why i love this recipe
- Easy, make-ahead recipe, marinating overnight
- Perfect as a speedy weeknight meal or for summer entertaining
- Convenient recipe to double or triple as needed
- Great all year round, whether it’s on the grill or cast iron grill pan indoors (use dried herbs if needed to skip that emergency grocery run when there’s about 18 inches of snow outside)
- Versatile recipe – perfect on its own with a light salad and crusty bread or use for soups and salads
tips and tricks for success
- Work in batches. An overcrowded grill or pan can lead to uneven cooking and poor browning. Work in batches to maintain high heat for a good sear and crispy crust on each chicken.
- Use freshly squeezed lemon juice. While bottled lemon juice can work in a pinch, freshly squeezed is ideal here for its vibrant, stronger flavors.
- Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
- Let your meat rest. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
- Double the recipe. This is a great recipe to double as needed, saving the leftovers for salads, sandwiches, grain bowls and so much more.
what to serve with tuscan lemon chicken
Tools For This Recipe
Cast iron grill pan or large cast iron skillet
Tuscan Lemon Chicken: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken when thrown on the grill.
Absolutely! You can substitute oregano or dill (dried or fresh!) or any other herb of your choosing. And because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
Yes! The chicken can be marinated overnight and placed in the fridge.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Tuscan Lemon Chicken
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 1 shallot, diced
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds boneless, skinless chicken thighs
Instructions
- In a medium bowl, combine 2 tablespoons olive oil, shallot, garlic, parsley, rosemary, thyme, lemon juice, lemon zest, 1 teaspoon salt and 1 teaspoon pepper.
- In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Preheat grill to medium high heat.
- Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste.
- Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
- Serve immediately.
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Made this last weekend and it was amazing. So simple. My kinda recipe. Thank you so much
I made it last night using boneless, skinless chicken breast. I added a quarter teaspoon of red pepper flakes which adds a nice zest and a tablespoon of brown sugar. I marinated the chick for a few hours but feel like it would have been better to have sat a little longer. It came out very tasty!
Loved it. I marinated for about 20 hours. The flavor was SO good. The lemon brought it over the top. Thanks for sharing this amazing recipe!
Hello Springtime! This marinade was SO bright & flavorful. Should have saved a little before adding the chicken to brush on at the end. Thank you – fantastic!
Very nice! The marinade is wonderful and gave the chicken such great flavor. It was too cold to grill out, so I used a cast iron pan for browning, and finished in the oven. Delish!
Yumm! Looking forward to trying this next BBQ What sides would you serve up with this chicken?
Very tasty and easy!
Can I marinate everything in a skillet, then bake in the oven? What temp and for how long???? Thx.
This is such a great summer (or early fall) recipe…
It’s delicious…we loved it!
Can this be made in the oven?
Can you.do this recipe with a Spatchcock chicken.
Suggestions for cooking other than grill? Sounds so good!
Wonderful! Great recipe.
could the chicken be grilled and held for an hour or so to serve at a group dinner with other courses served beforehand (apps, soup, salad, etc)