Lemon and Herb Grilled Chicken

Why This Lemon and Herb Grilled Chicken Works

During the long rest in the fridge, the lemon juice and salt sink into the chicken instead of just sitting on the outside. The acid in the lemon starts to loosen the tough parts of the meat a little, so the chicken doesn’t tighten up as much on the grill. At the same time, the olive oil coats the outside, so when the chicken hits the hot grates, it doesn’t dry out right away.

As the chicken grills, the outside browns while the inside slowly comes up to temperature. Because the meat soaked in the marinade, the inside stays moist instead of turning stringy. The herbs and garlic are already stuck to the surface from the oil, so they cling to the chicken as it cooks instead of burning off. Letting the chicken rest at the end gives the hot juices a moment to settle back into the meat, so they stay inside when it is sliced instead of running all over the plate.

Mistakes To Avoid

Letting the chicken sit in the marinade for only a few minutes instead of at least an hour keeps the lemon and herbs mostly on the surface. The inside of the meat stays bland and can taste plain once sliced, while the outside has all the seasoning.

Cranking the grill too high causes the outside of the chicken to char fast while the inside stays undercooked. This often leads to either burnt, bitter grill marks with raw spots in the center, or the cook leaves it on longer and the meat turns dry and tough.

Pulling the chicken off the grill before it reaches 165°F leaves the center soft and slightly translucent. The texture feels a bit rubbery and wet instead of firm and juicy, and the pieces can leak pinkish juices when cut.

Skipping the resting time sends all the hot juices rushing out as soon as the chicken is sliced. The plate ends up with a puddle of liquid, and the meat itself turns noticeably drier within a minute or two.