Grilled Chicken with Courgette and Lemon Herb Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. The chicken stays incredibly juicy on the grill while the courgettes develop those beautiful caramelized edges, and the bright lemon herb glaze ties everything together perfectly. Courgettes are packed with vitamins and fiber, making this a wonderfully nutritious meal that doesn't feel heavy. Best of all, most of these ingredients are probably already in your kitchen, so it's both simple and budget friendly. Give this one a try and you'll understand why I keep coming back to it.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each)
- 3courgettes(medium-sized, cut lengthwise into strips)
- 4 tablespoonsextra virgin olive oil
- 2lemon(zest and juice)
- 3garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 1 tablespoonfresh rosemary(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonhoney
- 1 teaspoondijon mustard
Detail level
Instructions
- 1
Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper. Let sit at room temperature for 10 minutes.
Tip: Dry chicken ensures better browning and a golden exterior on the grill.
- 2
In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, thyme, rosemary, honey, and Dijon mustard to create the glaze.
Tip: Reserve half the glaze for basting during cooking and half for serving drizzled at the end.
- 3
Brush courgette strips lightly with olive oil on both sides, then season with a pinch of salt and pepper.
Tip: Don't oversaturate the courgettes with oil or they'll become soggy rather than grilled.
- 4
Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.
Tip: An oiled grill prevents the chicken skin from sticking and helps create those desirable grill marks.
- 5
Place chicken breasts on the hot grill and cook for 6-7 minutes without moving them, then flip and cook for another 6-7 minutes until golden brown and cooked through (internal temperature 165°F).
Tip: Resist the urge to flip too early—this allows the chicken to develop a flavorful crust.
- 6
During the last 2 minutes of chicken cooking, brush with half of the prepared glaze on both sides.
Tip: Apply glaze near the end to prevent burning while allowing the flavors to caramelize.
- 7
In the final 3-4 minutes of chicken cooking, place courgette strips on the grill perpendicular to the grates and cook until they have golden grill marks and are tender, about 2-3 minutes per side.
Tip: The crosshatch grill marks on courgettes not only look beautiful but also indicate proper caramelization.
- 8
Transfer grilled chicken and courgettes to a serving platter and drizzle with the reserved fresh herb glaze. Garnish with additional fresh herbs and a squeeze of fresh lemon juice if desired.
Tip: Letting the cooked chicken rest for 2-3 minutes before serving helps retain juices for maximum tenderness.
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