Grilled Lemon Herb Chicken Recipe - Kosher

Overview

Servings: 4
Yield: 4 boneless chicken breasts (approximately 2 pounds total)
Prep Time: 15 minutes (plus 1–8 hours marinating)
Cook Time: 12–16 minutes
Total Active Time: 30 minutes (excluding marination)
Difficulty: Easy
Cooking Vessel: Outdoor grill or grill pan; mixing bowl; tongs; instant-read thermometer

Kosher Status: Meat (Pareve marinade; ensure all packaged ingredients bear reliable kosher certification)

Ingredients

4 boneless, skinless chicken breasts (about 2 lbs)
1/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice (about 2 lemons)
1 tablespoon lemon zest
3 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika (optional, for mild smokiness)

Instructions

1. Prepare the Marinade

In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, thyme, rosemary, salt, pepper, and paprika until emulsified.

2. Marinate the Chicken

Place chicken breasts in a shallow dish or resealable plastic bag. Pour marinade over the chicken, ensuring even coating.
Cover and refrigerate for at least 1 hour, preferably 4–8 hours. Do not exceed 24 hours, as excessive acidity may alter texture.

3. Preheat the Grill

Preheat grill to medium-high heat (375–425°F). Lightly oil grates to prevent sticking.

4. Grill the Chicken

Remove chicken from marinade and allow excess to drip off. Discard used marinade.
Grill chicken for 6–8 minutes per side, depending on thickness. Avoid pressing down on the meat.

Cook until internal temperature reaches 165°F (74°C) at the thickest part.

5. Rest and Serve

Transfer chicken to a platter and tent loosely with foil. Rest for 5 minutes to retain juices before slicing.

Nutritional Information (Per Serving – Approximate)

Calories: 320
Protein: 42g
Fat: 15g
Saturated Fat: 2.5g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 420mg

Values are estimates and may vary based on ingredient brands and portion size.

Dietary Adaptations

Low Sodium: Reduce salt to 1/2 teaspoon or omit; enhance herbs instead.
Keto-Friendly: Naturally compliant.
Whole30: Ensure compliant paprika and no additives in chicken.
Dairy-Free: Recipe is fully dairy-free.
Gluten-Free: Naturally gluten-free; verify spices are certified gluten-free if needed.

Tips & Troubleshooting

Chicken Drying Out:

Pound breasts to even thickness (about 3/4 inch).
Do not overcook—use a thermometer.

Sticking to Grill:

Ensure grill is properly preheated and oiled.
Allow chicken to release naturally before flipping.

Lack of Flavor:

Increase marination time.
Add 1 teaspoon Dijon mustard (with kosher certification) to marinade for depth.

Uneven Browning:

Rotate chicken 45 degrees halfway through each side for professional grill marks.

Serving Suggestions

Serve with grilled zucchini, asparagus, or bell peppers.
Pair with Israeli salad and fluffy basmati rice.
Slice over mixed greens with a lemon-tahini dressing.
Serve in warm pita with hummus and chopped cucumber for a Mediterranean-style sandwich.

Notes

This recipe maintains strict separation of meat and dairy under kosher dietary laws.
Use separate meat-designated utensils and grill surfaces if maintaining a kosher kitchen.
For Shabbat preparation, grill earlier in the day and serve at room temperature or gently rewarm according to halachic guidelines.
Leftovers store refrigerated for up to 3 days in an airtight container.

Yeliy