Lemon Herb Chicken

This is a featherweight, almost diet-friendly grilled chicken breast where the marinade is built on chicken broth and lemon juice instead of oil. No fat, no sugar, just bright herb flavor brushed onto the chicken every few minutes during grilling so the meat stays juicy without ever drying out.

The trick is in the basting frequency. Boneless skinless chicken breasts on a hot grill have nothing to keep them moist except what you add from the outside. Brushing with the broth-and-lemon mixture every few minutes builds layers of flavor and replaces every drop of moisture the heat pulls out of the meat.

The directions also include a broiler version, which is the move when the weather refuses to cooperate. Same marinade, same basting, just six inches under a hot broiler element instead of over coals.

Dried basil and thyme carry the herbal weight here. Use them within a year of opening for the best flavor, since dried herbs lose their potency fast on a pantry shelf.

Pro Tips

• Pound the chicken breasts to an even thickness before marinating. Uneven breasts cook unevenly, leaving the thin end leathery while the thick end stays raw.
• Brush the chicken with broth mixture only after the first 20 minutes of grilling. Brushing too early just causes the broth to drip into the coals before it can flavor the meat.
• Reserve some unbased broth mixture as a finishing sauce. The basting mixture is contaminated with raw chicken juices, so set aside a separate clean portion to spoon over plated chicken.
• Pull the chicken at 165°F (74°C) internal temperature. Boneless breasts overcook in seconds past that point.

Variations

• Add a tablespoon of Dijon mustard to the marinade for a tangier, French-leaning version.
• Stir in a teaspoon of grated lemon zest for even brighter citrus punch.
• Use fresh herbs (a tablespoon each of basil and thyme) in place of dried for a more aromatic, summery finish.