This Italian herb grilled chicken is quick, flavorful, and perfect for everything from weeknight dinners to summer cookouts. With a simple garlic and herb seasoning and a hot grill, you can have juicy, tender chicken on the table in under 20 minutes (no marinating involved). It’s great on its own, sliced over salads, used as meal prep, or served alongside your favorite sides.
If you are looking for a side dish to go with this perfect grilled chicken, let me suggest a few of my favorites. Tuscan tortellini salad is always a crowd favorite as is my Mediterranean cucumber salad.
Ingredients
- Boneless skinless chicken breasts – You can also use thighs if you prefer dark meat.
- Garlic and herb seasoning – Adds bold, Italian-inspired flavor with minimal effort. I used McCormick garlic and herb, but you can use any seasoning you like.
- Olive oil – I drizzle a touch on at after the chicken is grilled.
- Salt – I only sprinkle on a touch with the seasoning.
- Lemons- grilling it with the chicken, then squeezing it over the chicken after grilling.
Instructions
- Prepare the chicken:
Slice each chicken breast in half horizontally to create thinner cutlets. You can also buy pre-sliced cutlets, but cutting them yourself is easy and cost-effective. - Pound to even thickness:
Use a meat mallet or rolling pin to gently pound the cutlets to an even thickness. This helps them cook evenly and stay juicy. - Season well:
Sprinkle both sides generously with garlic and herb seasoning, then sprinkle one side lightly with salt. - Heat the grill:
Preheat your grill to 400°F. Brush the grates with oil to prevent sticking. - Grill the chicken:
Place the cutlets on the hot grill and cook for 2–3 minutes per side. I like to grill the lemon halves at the same time. Watch the chicken carefully—thin cutlets cook fast, and overcooking will dry them out.
Tips and suggestions
- Rest and serve:
Let the chicken rest for a few minutes before serving to keep the juices locked in. Squeeze lemon juice at the end right before serving. - Pound the chicken evenly – This ensures each piece cooks at the same rate and stays juicy throughout.
- Don’t skip oiling the grill grates – It helps prevent sticking and gives the chicken those great grill marks.
- Keep a close eye while grilling – Thin cutlets cook fast; 2–3 minutes per side is usually enough.
- Make extra – This chicken is perfect for leftovers—use it in wraps, pasta, grain bowls, or salads.
- Try different cuts – Chicken thighs are a great option if you prefer dark meat or want something a little more forgiving on the grill.
- Use your favorite seasoning blend – Garlic and herb is classic, but Italian seasoning, lemon pepper, or rosemary blends work well too.
Italian Herb Grilled Chicken Recipe
Italian Herb Grilled Chicken is quick, flavorful, and ready in under 20 minutes—perfect for weeknight dinners, summer cookouts, or meal prep for salads and lunches.
Ingredients
- 4 chicken breasts
- 2-4 tablespoons garlic and herb seasoning
- 1 lemon
- salt and ground black pepper
- olive oil, drizzle
Instructions
- Slice each chicken breast in half horizontally to create thinner cutlets. You can also buy pre-sliced cutlets, but cutting them yourself is easy and cost-effective.
- Use a meat mallet or rolling pin to gently pound the cutlets to an even thickness. This helps them cook evenly and stay juicy.
- Drizzle the chicken with olive oil. Sprinkle both sides generously with garlic and herb seasoning. Add salt and pepper to one side.
- Preheat your grill to 400°F. Brush the grates with oil to prevent sticking.
- Place the cutlets on the hot grill and cook for 2–3 minutes per side. Watch carefully—thin cutlets cook fast, and overcooking will dry them out.
- Let the chicken rest for a few minutes before serving to keep the juices locked in. Squeeze lemon juice at the end right before serving.
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