Grilled Chicken with Lemon and Thyme

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This Mediterranean-inspired grilled chicken with lemon and thyme is a vibrant, diabetes-friendly dish that celebrates fresh, seasonal flavours. By using bone-in chicken breasts, the meat remains succulently moist under the heat of the grill, while the combination of charred citrus and aromatic thyme provides a sophisticated depth of flavour without the need for sugary coatings. The addition of buttery Castelvetrano olives adds a lovely briny contrast to the zesty lemon dressing.

A fantastic choice for a healthy weekend lunch or a light evening meal, this dish is naturally low in carbohydrates and rich in heart-healthy fats from the extra-virgin olive oil. Serve it alongside a crisp green salad or some steamed seasonal vegetables for a complete, nutritionally balanced dinner that feels truly indulgent.

Ingredients for Grilled Chicken with Lemon and Thyme

45ml plus 120ml extra-virgin olive oil, divided, plus more for grill
4 skin-on, bone-in chicken breasts (about 1.4kg .)
Koshersalt, nymalen peppar
2 lemons
4 garlic cloves, crushed
3 large sprigs thyme
150g torn pitted Castelvetrano olives

How to make Grilled Chicken with Lemon and Thyme

Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low; for a charcoal grill, bank most of the coals on one side). Lightly oil grate. Pat chicken breasts dry; season generously all over with salt and pepper. Place on a rimmed baking sheet; let sit at room temperature at least 30 minutes and up to 1 hour.

Thinly slice 1 lemon crosswise into rounds; pluck out seeds. Place half of lemon slices in a small bowl. Add garlic and 1 tablespoon oil and toss to coat; season with salt and pepper. Set remaining lemon slices aside for serving. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about 40g ). Set aside.

Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 tablespoons oil. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Transfer to a plate. Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15–20 minutes. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 71°C, 8–10 minutes longer. If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two. Transfer to a cutting board and let rest 10–15 minutes.

Pull chicken meat from bones and slice 1/2" thick. Place on a rimmed platter, shingling slices. Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over. Season with more salt and pepper; drizzle reserved lemon juice and remaining 120ml oil over. Let sit at least 15 minutes and up to 1 hour before serving.

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