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Lemon Herb Grilled Chicken with Charred Asparagus

The acid in lemon juice tenderizes the surface of the chicken while the olive oil carries the herbs into every bite. Marinating just 30 minutes is enough — any longer and the acid starts turning the texture mushy. Asparagus needs almost nothing: high heat, a little oil, salt.
Print Recipe
Prep Time 40 minutes
Cook Time 18 minutes
Total Time 58 minutes
Course: Dinner
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless, skinless chicken breasts (about 3 large)
  • 1/4 cup olive oil
  • Juice of 2 lemons about 1/4 cup
  • 3 cloves garlic minced
  • 1 tbsp chopped fresh rosemary or 1 tsp dried
  • 1 tbsp chopped fresh thyme or 1 tsp dried
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 1 lb asparagus tough ends snapped off
  • 1 tsp olive oil for the asparagus
  • Lemon wedges for serving

Method
 

  1. Pound the chicken breasts to an even 3/4-inch thickness (this is the difference between juicy and dry — uneven chicken cooks unevenly).
  2. In a large bowl or zip-top bag, whisk the olive oil, lemon juice, garlic, rosemary, thyme, 1/2 tsp of the salt, and the pepper. Add the chicken and turn to coat. Marinate 30 minutes at room temperature, or up to 4 hours in the fridge.
  3. Heat a grill or grill pan over medium-high heat. Oil the grates (or pan) lightly.
  4. Remove the chicken from the marinade, letting the excess drip off. Grill 6-7 minutes per side, until the thickest part hits 165°F on a meat thermometer (USDA safe temp — don't guess).
  5. While the chicken rests, toss the asparagus with 1 tsp olive oil and the remaining 1/2 tsp salt. Grill 3-4 minutes, turning once, until charred in spots and tender-crisp.
  6. Rest the chicken 5 minutes (the juices redistribute — skip this and they run all over the cutting board instead of staying in the meat). Slice against the grain and serve with asparagus and lemon wedges.