Description
Juicy, zesty perfection in every bite. This Grilled Lemon Chicken delivers restaurant-quality flavor with backyard grill simplicity.
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken breasts or thighs
- 3 tablespoons (45ml) extra virgin olive oil
- 2 medium lemons (1 juiced, yielding about ¼ cup/60ml juice, and 1 sliced for grilling)
- 4 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon (15g) honey
- 2 teaspoons (6g) fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon (5g) Dijon mustard
- 1 teaspoon (5g) salt
- ½ teaspoon (2g) freshly ground black pepper
- ¼ teaspoon (1g) red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Instructions
- In a large bowl, whisk together olive oil, lemon juice, garlic, honey, thyme, Dijon mustard, salt, pepper, and red pepper flakes if using.
- Pound chicken breasts to even thickness (about ¾-inch) if using. Place chicken in a resealable bag or shallow dish and pour marinade over. Refrigerate 30 minutes to 8 hours.
- Preheat grill to medium-high heat (400-450°F). Clean and oil the grates to prevent sticking.
- Remove chicken from marinade, letting excess drip off. Place chicken and lemon slices on the hot grill. Cook chicken 5-7 minutes per side for breasts or 6-8 minutes per side for thighs, until internal temperature reaches 165°F.
- Transfer chicken to a plate and let rest 5 minutes before serving. Garnish with grilled lemon slices and fresh parsley.