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Lemon Grilled Chicken

January 28, 2010


  • 1 lemon
  • 2 tablespoon olive oil
  • 1 clove garlic, crushed
  • 1 tablespoon chopped fresh parsley, plus extra sprigs for garnish
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 skinless, boneless chicken breasts (roughly 6 oz each)

Use a peeler to remove strips of zest from half of the lemon, then trim into fine strips with a small knife.  Reserve and set aside.  Grate the other side of the lemon to make 1 tablespoon of zest.  Finally, squeeze the juice from the lemon into a bowl.

In a large bowl, combine the lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper.  Add the chicken breasts to the bowl and spoon the marinade over the chicken until well coated.  Cover with plastic wrap.  Chill for 30 minutes, or overnight.

Preheat the griddle, grill or broiler to medium heat.  Put the chicken pieces on, reserving the marinade.  Cook chicken until cooked through (about 10 minutes on each side).  Brush with reserved marinade 2 to 3 times during cooking.  Sprinkle with reserved lemon strips and serve immediately, garnished with parsley sprigs.

Serve with grilled Portobello mushrooms and a pasta salad mixed with zucchini and peppers.

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