Lemon Basil Parmesan Grilled Chicken – Quick, Juicy & Delicious!
Juicy chicken breasts marinated in zesty lemon and fresh basil, topped with Parmesan and grilled to perfection. A quick, aromatic dish perfect for weeknights or summer dining.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- Salt and pepper, to taste
Instructions
- In a bowl, combine olive oil, lemon juice, lemon zest, chopped basil, minced garlic, salt, and pepper. This will be your marinade.
- Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, ideally 2 to 4 hours for maximum flavor.
- Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
- Remove the chicken from the marinade and let any excess drip off. Sprinkle Parmesan cheese over one side of the chicken breasts.
- Place the chicken on the grill, cheese side up. Grill for 6–7 minutes on one side.
- Flip the chicken carefully and grill the other side for an additional 6–7 minutes, or until the chicken is fully cooked and the cheese is melted.
- Remove from the grill and let the chicken rest for a few minutes before slicing. Serve with a sprinkle of fresh basil for garnish.
Notes
For juicier chicken, let the chicken marinate longer if possible. Overnight marination yields the best results.
Use a meat thermometer; the internal temperature should reach 165°F (75°C).
Consider adding additional herbs such as thyme or oregano for varied flavor profiles.
If you don’t have fresh basil, dried basil can be used, though fresh will provide a more vibrant taste.
Be careful when flipping the chicken, as the Parmesan cheese can stick to the grill grates. Use a spatula to help lift it gently.
For healthier swaps, consider using skinless chicken thighs instead of breasts.
Use a meat thermometer; the internal temperature should reach 165°F (75°C).
Consider adding additional herbs such as thyme or oregano for varied flavor profiles.
If you don’t have fresh basil, dried basil can be used, though fresh will provide a more vibrant taste.
Be careful when flipping the chicken, as the Parmesan cheese can stick to the grill grates. Use a spatula to help lift it gently.
For healthier swaps, consider using skinless chicken thighs instead of breasts.