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Keto Dinner

Lemon Herb Grilled Chicken

There's something about grilling that brings out the best in chicken, and this lemon herb version never fails to impress. The bright citrus notes and earthy herbs create a simple yet elegant keto dinner I turn to when I want something light but satisfying. It's a great reminder that low-carb eating doesn't have to skimp on flavor.

10 min Prep time 35 min Cook time 45 min Total time 4 Servings 285 Calories
Lemon Herb Grilled Chicken

Ingredients

  • /4 cups Swanson® Chicken Stock
  • tablespoons lemon juice
  • teaspoon dried basil leaves
  • teaspoon dried thyme leaves
  • /8 teaspoon ground black pepper
  • skinless chicken breast halves

Instructions

  1. Step 1

    I start by whisking the chicken stock, lemon juice, basil, thyme, and black pepper in a small bowl. This mixture doubles as a marinade and a basting sauce, so it's packed with flavor. Next, I get the grill ready—lightly oiling the grates prevents sticking and gives those beautiful grill marks. Once the grill is at medium heat, I place the chicken breasts on and let them cook undisturbed for about 17 minutes. Then I flip them over and generously brush the tops with the stock mixture. I keep basting every few minutes while the second side cooks, which takes another 17–18 minutes. The key is to check for doneness: the juices should run clear and the internal temperature hits 165°F. I discard any leftover basting liquid since it's been in contact with raw chicken. Let the meat rest for a few minutes before slicing to keep it extra juicy.

Chef's Tip

For deeper flavor, I sometimes marinate the chicken in the stock mixture for an hour in the fridge before grilling. Just remember to never reuse the marinade without boiling it first.

Storage Tips

Store leftover chicken in an airtight container in the fridge for up to 4 days. Reheat gently in a covered skillet with a splash of water or stock to keep it from drying out.

Variation Tips

Pair this chicken with grilled asparagus or a crisp side salad drizzled with olive oil. For a different profile, swap the lemon for lime and add a pinch of cumin. You can also use boneless thighs if you prefer dark meat—just adjust cooking time accordingly.

Frequently Asked Questions