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Honey Lemon Basil Grilled Chicken Recipe
Ash Tyrrell

Honey Lemon Basil Grilled Chicken Recipe

The first time I made honey lemon basil grilled chicken, I was hooked. The balance of sweet honey, vibrant lemon, and aromatic basil is incredible. It’s an ideal recipe for warm-weather grilling or even a special family dinner.
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Course: Side Dish
Calories: 388
Ingredients Method Notes

Ingredients
  

  • 1/4 cup olive oil: Adds richness to the marinade and helps keep the chicken moist while grilling.
  • Zest of 1 lemon: Packed with concentrated citrus flavor to brighten the dish.
  • 1/4 cup fresh lemon juice: Its acidity tenderizes the chicken making the texture succulent and juicy. Always use fresh lemons; bottled juice just doesn't give the same zing!
  • 1/3 cup honey: Adds natural sweetness and promotes caramelization on the grill for a perfect golden exterior.
  • 1 teaspoon Montreal chicken seasoning: Enhances the overall flavor profile and adds a subtle spiced kick.
  • 6 boneless chicken thighs: Chicken thighs are known for their rich flavor and tender juicy texture. If you're using chicken breasts instead, be sure to pound them to even thickness for more even cooking.
  • 1/4 –1/3 cup fresh basil chiffonade: The fresh basil rounds off the dish with an herby note. Use a sharp knife to finely slice the leaves for the best results.

Method
 

  1. Whisk the olive oil, lemon zest, lemon juice, honey, and Montreal seasoning together in a bowl. Reserve a couple of tablespoons of the marinade for basting during grilling. This reserved portion is a game-changer, as it enhances the flavor of the chicken.
  2. Place the chicken thighs into a glass dish or zip-top bag. Pour the marinade over the chicken, ensuring each piece is coated evenly. Cover with plastic wrap or seal the bag, and refrigerate for at least an hour (up to overnight) to allow the flavors to soak in.
  3. Heat your grill to medium-high heat. A consistent temperature ensures even cooking and avoids burning the honey in the marinade. Place the chicken thighs on the grill. Cook for 4–6 minutes on the first side, keeping an eye out for nice grill marks. Flip the chicken and baste with the reserved marinade. Cook for another 4–6 minutes, or until the internal temperature reaches 165°F.
  4. Remove the chicken from the grill and transfer it to a plate. Tent it with foil and allow it to rest for about 5 minutes. This step is critical for juicy meat. Sprinkle fresh basil chiffonade over the grilled chicken just before serving.

Notes

  • Always marinate the chicken for at least an hour; it makes all the difference in flavor and tenderness.
  • Avoid turning the chicken too many times on the grill; once or twice is enough to maintain those lovely grill marks.
  • Pound chicken thighs or breasts to an even thickness before marinating for more consistent cooking.
  • Use fresh herbs instead of dried for the best flavor impact.
  • If you don’t have Montreal seasoning, a mix of garlic powder, salt, and a little black pepper works as an excellent substitute.