There’s something about that perfect balance of zesty lemon and sweet honey that just elevates a simple grilled chicken to the next level. This Grilled Chicken Breast with Lemon Honey Marinade Recipe brings together fresh flavors and a juicy texture that I promise you’ll want to make again and again.

The image shows two grilled chicken pieces on a white plate placed on a white marbled surface. The chicken on the left is whole with visible dark grill marks running horizontally, showing a golden brown, slightly charred texture. The chicken on the right is sliced into about eight pieces arranged close together, revealing a moist, light interior with charred grill lines on the golden outer layer. Both pieces display a rich, warm brown color with uneven, rustic sear marks showing a freshly grilled look. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Grilled Chicken Breast with Lemon Honey Marinade Recipe
Top Tip
How to Serve Grilled Chicken Breast with Lemon Honey Marinade Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Chicken Breast with Lemon Honey Marinade Recipe

Why You'll Love This Recipe

I can’t get over how simple yet flavorful this recipe is — it’s truly one of those go-to meals when I want something healthy but utterly delicious. The lemon and honey marinade not only adds brightness but helps keep the chicken breast juicy and tender, which, as anyone who cooks chicken knows, can be a challenge!

Flavor-packed marinade: The combo of lemon, honey, and smoky paprika creates a deliciously balanced taste that’s never boring.
Quick prep: You can marinate for as little as an hour, making it perfect for weeknights when you need dinner fast.
Juicy, tender chicken every time: The marinade and grilling method ensure the breast stays moist rather than drying out.
Easy to customize: You can tweak the marinade or cooking time to fit your preferences or what’s on hand.

The image shows three pieces of grilled chicken placed on a smooth wooden board. One piece is whole with dark grill marks forming a diamond pattern across its golden-brown surface. The second piece is sliced into five thick strips with visible char lines, revealing the white tender meat inside. The third piece is a smaller triangular section with similar grill lines and a slightly rough texture. The wooden board rests on a white marbled surface, and the corner of a white plate with green leaves and part of a silver fork are partly visible near the edge of the frame. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe’s ingredient list isn’t just a random lineup — each one plays a role in layering flavor and texture, so choosing quality ingredients really pays off. Grab fresh lemon juice if you can, and consider using dried herbs like thyme for convenience, or fresh for brighter notes.

Flat lay of four raw boneless skinless chicken breast thin cutlets arranged neatly, a small white bowl of fresh bright yellow lemon juice, a small white bowl filled with golden canola oil, a small white bowl with smooth amber honey, a small white bowl containing creamy pale yellow dijon mustard, a small white bowl holding deep red smoked paprika powder, a small white bowl of dried thyme leaves, a small white bowl of white salt crystals, and a small white bowl of coarse black peppercorns, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Boneless-skinless chicken breast cutlets: Thin cutlets cook evenly and quickly on the grill—if yours are thick, pound them flat for best results.
Fresh lemon juice: Provides bright acidity that tenderizes the chicken and balances the honey’s sweetness.
Canola oil: A neutral oil that helps the marinade coat the chicken evenly without overpowering other flavors.
Honey: Adds a natural sweetness that caramelizes beautifully on the grill.
Dijon mustard: Brings a subtle tang and helps emulsify the marinade for better coating.
Smoked paprika: Adds smoky depth without needing a smoker or char beyond the grill itself.
Dried thyme: An earthy herb that complements the citrus and sweetness perfectly.
Salt & black pepper: Essential seasonings that enhance all the other flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Grilled Chicken Breast with Lemon Honey Marinade Recipe is how adaptable it is. I often switch up the herbs or try a spicier spin depending on the season or what mood I’m in. Don’t be afraid to experiment!

Variation: Sometimes I swap out the canola oil for avocado oil for a richer flavor, or add a pinch of red pepper flakes to give it a bit of heat — totally delicious and adds a nice kick!

Step-by-Step: How I Make Grilled Chicken Breast with Lemon Honey Marinade Recipe

Step 1: Prep the Chicken and Mix the Marinade

I start by placing the chicken cutlets into a heavy-duty zip-top bag—that keeps everything contained and makes cleanup a breeze. Then, I whisk together fresh lemon juice, canola oil, honey, Dijon mustard, smoked paprika, dried thyme, salt, and black pepper until the marinade looks smooth and fully combined. Pour this loving mixture right over your chicken, seal the bag, and give it a gentle massage so every piece gets coated like a mini spa treatment.

Step 2: Marinate and Chill

Pop the bag onto a plate and refrigerate for 1 to 2 hours. I’ve found even an hour yields tasty results, but if you have time, letting it soak a bit longer really deepens the flavor and tenderizes the meat wonderfully — just don’t go too long if you’re working with thin cutlets, or the acid can start “cooking” the chicken.

Step 3: Heat Up the Grill and Cook

Preheat your outdoor gas grill to about 400°F. I like to wipe the grates with a little oil to help prevent sticking. Then place the marinated chicken breasts on the grill, close the lid, and let them work their magic for about 6 to 8 minutes. Flip them over and grill another 6 to 8 minutes or until they reach an internal temperature of 165°F. Using a meat thermometer here is a total game changer if you want perfectly cooked chicken every time.

Step 4: Rest, Slice, and Serve

Once cooked through, transfer the chicken to a plate and let it rest for 5 minutes before slicing—this little pause helps all those juices redistribute so you get tender, moist bites rather than dry ones. Then slice and serve however you like!

Top Tip

Over time, I’ve learned a few tricks that have really leveled up my grilled chicken game and helped me avoid the usual pitfalls like dryness or uneven cooking.

Uniform Thickness: Using thin cutlets or pounding thicker breasts to the same thickness helps the chicken cook evenly and prevents overcooking thin edges.
Marinade Timing: Don’t skimp on marinating for at least an hour; the lemon juice tenderizes and flavors the chicken, but watch the time with thinner cuts so it doesn’t turn mushy.
Proper Grill Heat: A hot grill sears the chicken outside quickly, locking in juices—but not so hot that it burns the outside before the center cooks.
Let it Rest: Slicing immediately after grilling lets all those tasty juices leak out. A 5-minute rest after cooking makes a big difference.

How to Serve Grilled Chicken Breast with Lemon Honey Marinade Recipe

lemon honey chicken - Serving Suggestion

Garnishes

I usually sprinkle chopped fresh parsley or thyme leaves over the grilled chicken for a fresh, herbaceous pop of color and flavor. Sometimes a few thin lemon slices or wedges on the side add a bright finishing touch that lets everyone add a little extra zing if they want to.

Side Dishes

For sides, I gravitate towards grilled veggies like asparagus or zucchini, or a simple green salad with a light vinaigrette to keep things fresh. Garlic mashed potatoes or a quinoa salad also pair beautifully and make it a more substantial meal.

Creative Ways to Present

For special occasions, I like to serve the sliced grilled chicken atop a bed of mixed greens, roasted sweet potatoes, and a drizzle of extra honey-lemon marinade as a glaze. It turns a humble grilled breast into a show-stopper plate that always gets compliments!

Make Ahead and Storage

Storing Leftovers

Leftover grilled chicken stores well in an airtight container in the fridge for up to 3 days. I find slicing the chicken before storing actually makes for easier reheating and faster use in salads or sandwiches later.

Freezing

I often freeze leftover grilled chicken for up to 2 months. Wrap pieces tightly in plastic wrap, then foil, or use a vacuum-sealed bag to prevent freezer burn. Thaw overnight in the refrigerator for best texture when reheating.

Reheating

To reheat, I prefer warming slices gently in a skillet over medium heat with a splash of water or broth to keep moisture, covered with a lid until heated through. This helps revive juicy texture without drying out the chicken.

Frequently Asked Questions:

Can I use thicker chicken breasts in this Grilled Chicken Breast with Lemon Honey Marinade Recipe?

Absolutely! If you opt for thicker or bone-in breasts, increase the marinating time up to 8 hours and expect a longer cooking time on the grill to ensure they’re fully cooked.

What if I don’t have a grill? Can I cook this chicken another way?

Yes! While grilling adds a smoky flavor, you can bake the marinated chicken at 400°F for about 20-25 minutes or until the internal temperature reaches 165°F, or cook it on a stovetop grill pan with similar timing.

Can I prepare the marinade ahead of time?

Definitely. You can whisk up the lemon honey marinade a day in advance and store it covered in the fridge. Just give it a good stir before using it to marinate the chicken for the best flavor.

What sides go best with this recipe?

I love pairing this chicken with grilled vegetables, a crisp salad, or creamy mashed potatoes. It also works well sliced over grain bowls or fresh pasta for a quick meal.

Final Thoughts

This Grilled Chicken Breast with Lemon Honey Marinade Recipe has become one of my top staples not just because it’s tasty, but because it’s so reliable and fast. It’s a recipe I feel confident recommending to anyone who wants juicy, flavorful grilled chicken without fuss. I hope you try it soon and make it your own—it really is that good!