Lemon Herb Grilled Chicken

Make the marinade

Squeeze the juice from the lemon into a bowl and add the zest, olive oil, minced garlic, dried mixed herbs, salt, and a generous pinch of black pepper. Whisk together until combined.

Marinate the chicken

Add the butterflied chicken breasts to the marinade and turn to coat well on all sides. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor — the longer, the better.

Preheat the grill

Heat a grill or griddle pan over medium-high heat until hot — you should see a light haze rising from the surface. Brush lightly with oil to prevent sticking.

Grill the chicken

Remove the chicken from the marinade, letting any excess drip off, and place it on the grill. Cook for 6–8 minutes per side without moving it, until deep grill marks form and the internal temperature reaches 74°C (165°F). The chicken should feel firm with just a slight spring when pressed.

Rest and slice

Transfer the chicken to a board and rest for 5 minutes — this lets the juices redistribute so every slice stays moist. Slice against the grain on a slight diagonal.

Serve

Arrange the salad leaves on plates, top with the sliced chicken, and finish with an extra squeeze of lemon and a drizzle of olive oil if desired.