Cookwith

Name: Texas-Style Grilled Chicken Breast with Lemon Herb Vinaigrette
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 large boneless, skinless chicken breasts (about 8 oz each); 2 tbsp olive oil, divided; 1 1/4 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; Zest of 1 lemon; 1 1/2 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 tsp honey; 2 tbsp chopped fresh parsley; 1 tbsp chopped fresh chives; 1 tsp chopped fresh thyme (or 1/2 tsp dried); Cooking spray (for grill)

Texas-Style Grilled Chicken Breast with Lemon Herb Vinaigrette

BakedGrape5513

This Texas-inspired grilled chicken breast is designed for both flavor and hot weather resilience. By seasoning the chicken early and letting it rest at room temp, you maximize juiciness and depth of flavor. A punchy lemon herb vinaigrette—zesty, bright, and a touch sweet—cuts through the smokiness of the grill and keeps things fresh for a summer night. Serve this high-protein, vibrant dish with a crisp salad or grilled vegetables for an easy, healthy meal that beats the heat.

Ingredients

Instructions

Pat chicken breasts dry with paper towels. Place on a plate. Season both sides evenly with 1 tsp salt, black pepper, smoked paprika, garlic powder, and onion powder. Drizzle with 1 tbsp olive oil, rub mixture all over, and let sit at room temperature for at least 15 minutes.
Meanwhile, in a small bowl, whisk together remaining 1 tbsp olive oil, lemon zest, lemon juice, Dijon mustard, honey, 1/4 tsp salt, parsley, chives, and thyme. Set aside.
Preheat a grill or grill pan to medium-high. Lightly coat grates with cooking spray. Grill chicken breasts for 5-7 minutes per side, flipping once, until well browned and an instant-read thermometer inserted in the thickest part registers 165°F.
Transfer chicken to a cutting board, tent loosely with foil, and let rest 5 minutes. Slice crosswise.
Arrange chicken slices on a platter or plates. Spoon lemon herb vinaigrette over the top before serving. Serve with extra vinaigrette on the side.