Grilled Lemon Herb Chicken With Quinoa – Bright, Simple, and Satisfying
Fresh, zesty, and weeknight-friendly, this Grilled Lemon Herb Chicken with Quinoa brings big flavor with minimal effort. The chicken is juicy and fragrant, thanks to a quick lemon herb marinade. The quinoa cooks up fluffy and light, soaking in a savory splash of broth and olive oil.
Together, they make a balanced meal that feels both wholesome and restaurant-worthy. It’s the kind of dish you’ll want on repeat for easy lunches and relaxed dinners.
Grilled Lemon Herb Chicken With Quinoa - Bright, Simple, and Satisfying
Ingredients
Method
- Pound or score the chicken. For even cooking, lightly pound the chicken breasts to an even thickness (about 3/4 inch) or make a few shallow diagonal cuts.This helps the marinade soak in and prevents dry spots.
- Mix the marinade. In a bowl, whisk together the zest and juice of 1 lemon, 3 tablespoons olive oil, 2 minced garlic cloves, 1 tablespoon chopped fresh thyme, 2 tablespoons chopped parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes. Add 1 teaspoon honey if your lemons are very tart.
- Marinate the chicken. Add the chicken to the marinade and coat well. Cover and chill for at least 30 minutes (ideal: 2–4 hours).Don’t go much longer than 8 hours—acid can start to toughen the meat.
- Rinse and cook the quinoa. Rinse 1 cup quinoa in a fine-mesh strainer to remove bitterness. In a pot, bring 2 cups broth (or water) to a boil with a pinch of salt. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes.Turn off heat and let steam, covered, for 5 more minutes.
- Fluff and season the quinoa. Uncover and fluff with a fork. Drizzle with 1 tablespoon olive oil and a squeeze of lemon. Taste and season with salt and pepper.Fold in chopped parsley or baby spinach if using.
- Heat the grill or pan. Preheat an outdoor grill to medium-high or heat a grill pan/cast-iron skillet over medium-high. Lightly oil the grates or pan to prevent sticking.
- Grill the chicken. Remove chicken from the marinade and let excess drip off. Grill 4–6 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C).If using a pan, cook in batches to avoid steaming.
- Rest and finish. Transfer to a plate and rest for 5 minutes. Squeeze the second lemon over the chicken and scatter fresh herbs on top for a bright finish.
- Plate the meal. Spoon a bed of quinoa onto each plate. Slice the chicken and arrange over the top.Add a drizzle of olive oil, extra pepper, and a lemon wedge on the side.
- Optional extras. For a fresh bite, top with halved cherry tomatoes, chopped cucumber, crumbled feta, or a quick yogurt sauce (yogurt + lemon + garlic + salt).
What Makes This Special
This recipe is all about clean, vibrant flavors. The lemon and herbs cut through richness, keeping the chicken tender and bright.
Quinoa adds a nutty base that’s naturally gluten-free and loaded with protein. You can prep the marinade ahead, grill in minutes, and have a complete meal without juggling a dozen pots. It’s versatile too—great with a simple salad, roasted vegetables, or a dollop of yogurt sauce.
Shopping List
- Chicken: 4 boneless, skinless chicken breasts (about 1.5–2 pounds) or thighs
- Lemons: 2 large (zest and juice)
- Fresh herbs: 1 small bunch parsley, 1 small bunch thyme (or rosemary/oregano)
- Garlic: 3–4 cloves
- Olive oil: Extra-virgin
- Quinoa: 1 cup (uncooked)
- Broth or water: 2 cups (chicken or vegetable broth preferred)
- Salt and black pepper
- Red pepper flakes (optional)
- Honey or maple syrup: 1–2 teaspoons (optional, for balance)
- Optional add-ins for quinoa: Baby spinach, cherry tomatoes, cucumber, scallions, or feta
Step-by-Step Instructions
- Pound or score the chicken. For even cooking, lightly pound the chicken breasts to an even thickness (about 3/4 inch) or make a few shallow diagonal cuts.This helps the marinade soak in and prevents dry spots.
- Mix the marinade. In a bowl, whisk together the zest and juice of 1 lemon, 3 tablespoons olive oil, 2 minced garlic cloves, 1 tablespoon chopped fresh thyme, 2 tablespoons chopped parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes. Add 1 teaspoon honey if your lemons are very tart.
- Marinate the chicken. Add the chicken to the marinade and coat well. Cover and chill for at least 30 minutes (ideal: 2–4 hours).Don’t go much longer than 8 hours—acid can start to toughen the meat.
- Rinse and cook the quinoa. Rinse 1 cup quinoa in a fine-mesh strainer to remove bitterness. In a pot, bring 2 cups broth (or water) to a boil with a pinch of salt. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes.Turn off heat and let steam, covered, for 5 more minutes.
- Fluff and season the quinoa. Uncover and fluff with a fork. Drizzle with 1 tablespoon olive oil and a squeeze of lemon. Taste and season with salt and pepper.Fold in chopped parsley or baby spinach if using.
- Heat the grill or pan. Preheat an outdoor grill to medium-high or heat a grill pan/cast-iron skillet over medium-high. Lightly oil the grates or pan to prevent sticking.
- Grill the chicken. Remove chicken from the marinade and let excess drip off. Grill 4–6 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C).If using a pan, cook in batches to avoid steaming.
- Rest and finish. Transfer to a plate and rest for 5 minutes. Squeeze the second lemon over the chicken and scatter fresh herbs on top for a bright finish.
- Plate the meal. Spoon a bed of quinoa onto each plate. Slice the chicken and arrange over the top.Add a drizzle of olive oil, extra pepper, and a lemon wedge on the side.
- Optional extras. For a fresh bite, top with halved cherry tomatoes, chopped cucumber, crumbled feta, or a quick yogurt sauce (yogurt + lemon + garlic + salt).
Storage Instructions
- Fridge: Store chicken and quinoa separately in airtight containers for 3–4 days.
- Freezer: Chicken freezes well for up to 2 months; quinoa for up to 3 months. Cool completely before freezing.
- Reheating: Reheat chicken gently in a covered skillet with a splash of broth or water over low heat. Warm quinoa in the microwave with a damp paper towel to keep it fluffy.
- Meal prep tip: Keep a little extra lemon and herbs on hand to refresh flavors after reheating.
Benefits of This Recipe
- Balanced nutrition: Lean protein, whole grains, and healthy fats in one plate.
- Bright flavor, low fuss: A short marinade and quick grilling deliver big results.
- Versatile base: Works with many vegetables, sauces, and toppings.
- Great for meal prep: Stores well and makes satisfying lunches.
- Gluten-free friendly: Quinoa keeps it naturally gluten-free.
Pitfalls to Watch Out For
- Over-marinating: Too much time in lemon juice can toughen the texture.Stick to under 8 hours.
- Dry chicken: Uneven thickness or high heat for too long can dry it out. Use a thermometer for best results.
- Sticky grill: A cool or un-oiled grill causes sticking. Preheat well and oil the grates.
- Bitter quinoa: Skipping the rinse can leave a soapy taste.Rinse thoroughly.
- Underseasoned grains: Quinoa needs salt and a little fat to shine. Taste and adjust.
Alternatives
- Protein swaps: Use boneless thighs, turkey cutlets, or tofu (press, then marinate longer). Shrimp works too—grill 2–3 minutes per side.
- Herb variations: Try rosemary and oregano, or basil and mint for a summery twist.
- Citrus options: Replace lemon with lime or a mix of lemon and orange for a softer acidity.
- Grain swap: Serve with brown rice, farro, couscous, or cauliflower rice for low-carb.
- Dairy additions: Add crumbled feta or a spoon of garlicky yogurt for creaminess.
- Make it a bowl: Layer quinoa, greens, sliced chicken, chopped veggies, and a lemon-tahini drizzle.
FAQ
Can I bake the chicken instead of grilling?
Yes.
Bake at 400°F (200°C) for 18–22 minutes, depending on thickness, until the internal temperature reaches 165°F. For light char, finish under the broiler for 1–2 minutes, watching closely.
How do I keep chicken juicy?
Pound to even thickness, don’t overcook, and let it rest. A quick-read thermometer is your best friend—pull at 160–162°F and rest to carryover to 165°F.
Do I have to use fresh herbs?
Fresh herbs are best for brightness, but you can use dried in a pinch.
Use about one-third the amount of dried thyme or oregano. Add fresh parsley at the end if possible.
What if I don’t have broth for the quinoa?
Water works fine. Add an extra pinch of salt and a drizzle of olive oil, plus a squeeze of lemon after cooking to boost flavor.
Can I make this ahead?
Yes.
Marinate the chicken in the morning, cook in the evening, and prep the quinoa while the grill heats. For full meal prep, cook everything and store separately to keep textures fresh.
Is quinoa necessary?
No. It’s a great base, but you can swap in any grain or a bed of greens.
The lemon herb chicken pairs well with many sides.
How can I make it spicier?
Add extra red pepper flakes to the marinade or serve with a spoon of harissa, chili crisp, or a spicy yogurt sauce.
What vegetables go well with this?
Grilled zucchini, asparagus, bell peppers, or a simple tomato-cucumber salad pair perfectly. Roasted broccoli or green beans are great too.
Can I use frozen chicken?
Thaw completely before marinating for best flavor absorption and even cooking. Pat dry so the marinade clings well.
How do I scale the recipe for a crowd?
Double or triple ingredients and grill in batches.
Keep cooked chicken warm in a low oven (around 200°F) while you finish the rest.
In Conclusion
Grilled Lemon Herb Chicken with Quinoa is fresh, flexible, and satisfying without being heavy. With a bright marinade, quick grill time, and a fluffy grain on the side, it hits that sweet spot between healthy and craveable. Keep lemons, herbs, and quinoa on hand, and you’ll always have a reliable meal ready to go.
Simple techniques, bold flavor—this one’s an easy keeper.
