Lemon Citrus Basil Chicken (Printable Version)

Zesty chicken infused with fresh lemon, orange, and basil for a light, flavorful Mediterranean-style dish.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 21 oz)

→ Marinade

02 - 2 tablespoons olive oil
03 - 1 large lemon, zested and juiced
04 - 1 orange, zested and juiced
05 - 2 garlic cloves, minced
06 - 1 teaspoon honey
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper

→ Fresh Herbs & Garnish

09 - ¼ cup fresh basil leaves, chopped
10 - 2 tablespoons fresh parsley, chopped (optional)

→ To Serve

11 - Lemon slices, for garnish

# How to Make It:

01 - In a large mixing bowl, whisk together olive oil, lemon zest and juice, orange zest and juice, minced garlic, honey, salt, and black pepper.
02 - Add chicken breasts to the marinade and turn to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours for enhanced flavor.
03 - Preheat the oven to 400°F or heat a grill pan over medium-high heat.
04 - Remove chicken from marinade, allowing excess to drip off, then arrange on a lined baking tray or grill pan.
05 - Bake or grill the chicken for 20 to 25 minutes, flipping once halfway through, until the internal temperature reaches 165°F and juices run clear.
06 - Remove from heat and let the chicken rest for 5 minutes.
07 - Slice the chicken and sprinkle with chopped fresh basil and parsley. Garnish with lemon slices before serving.

# Expert Advice:

01 -
  • It transforms plain chicken into something that tastes like sunshine and herbs without any fuss.
  • The marinade does all the heavy lifting, so you barely have to think once it hits the pan.
  • Leftovers taste even better the next day tucked into wraps or tossed with greens.
02 -
  • Don't skip the resting step or you'll lose all that beautiful juice to the cutting board instead of keeping it in the chicken.
  • If your chicken breasts are thick, butterfly or pound them to about 2 cm thickness so they cook evenly and don't dry out on the edges.
  • Taste the marinade before adding the chicken, if it doesn't make your mouth water, adjust the salt or add another squeeze of citrus.
03 -
  • Always zest your citrus before juicing, it's nearly impossible to zest a squeezed lemon and you'll lose all that aromatic oil.
  • Use a meat thermometer instead of guessing, it's the difference between juicy chicken and dry regret.
  • If you're grilling, oil the grill grates lightly before placing the chicken to prevent sticking and tearing.

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