Restaurants›Big Island Kona Mix Plate›Lemon Herb Chicken Recipe

Lemon Herb Chicken Recipe

Inspired by Big Island Kona Mix Plate
Time45m
Serves4

All natural chicken breast cooked your way – grilled or sautéed, marinated with a light lemon herb seasoning.

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Ingredients

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Marinade

To Cook & Finish

Method

Marinade

1

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick (over 1 inch), butterfly or pound them to an even thickness about 0.5–0.75 inches so they cook evenly.

2

Make marinade

In a bowl or a resealable plastic bag combine extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic (mince or crush the cloves), chopped parsley, chopped thyme, dried oregano, kosher salt, black pepper, and honey or maple syrup if using. Whisk or shake until combined.

3

Marinate chicken

Add the chicken breasts to the marinade, coating thoroughly. Seal bag or cover bowl and refrigerate for at least 30 minutes and up to 4 hours. Do not exceed 8 hours to avoid texture changes from the acid.

Grill (if grilling preferred)

4

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). Oil the grates lightly to prevent sticking.

5

Grill chicken

Remove chicken from marinade letting excess drip off. Place breasts on the hot grill. Cook with lid closed for 4–6 minutes per side depending on thickness, flipping once, until internal temperature reaches 165°F (74°C) and juices run clear. If marinade causes flare-ups, move chicken to a cooler zone and finish with indirect heat.

6

Rest

Transfer chicken to a clean plate and let rest 5 minutes to allow juices to redistribute. Squeeze a lemon wedge over each breast and garnish with chopped parsley before serving.

Sauté (if pan-cooking preferred)

7

Preheat skillet

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. If using, add butter just before adding chicken so it browns nicely.

8

Cook chicken

Remove chicken from marinade allowing excess to drip off. Place breasts in the hot skillet and cook without moving 4–6 minutes until a golden crust forms. Flip and cook 4–5 more minutes until internal temperature reaches 165°F (74°C). Reduce heat if exterior is browning too quickly; cover for the last 1–2 minutes to ensure doneness if needed.

9

Finish and rest

Transfer chicken to a plate and let rest 5 minutes. Spoon any pan juices over the breasts, squeeze lemon wedges over top, and sprinkle with chopped parsley before serving.

Notes & Serving Suggestions

10

Serve the Lemon Herb Chicken with roasted vegetables, a green salad, rice, or over pasta. Leftovers keep in the refrigerator for up to 3 days; reheat gently to avoid drying.