ByGood Life Eats
Updated May 21, 2015
chicken breasts, boneless or bone-in
cloves fresh garlic, minced
tablespoon fresh parsley, finely chopped
Combine all ingredients except the chicken on a medium sized non-reactive bowl. Whisk until well mixed.
Add chicken to a gallon sized zip top bag. Pour the marinade on top and seal the bag.
Let chill in the refrigerator for at least 20 minutes. Preheat the grill to medium-high heat. Grill until cooked through, about 5-7 minutes per side, basting periodically.
Chicken will be done when juices run clear.
Nutrition InformationNo nutrition information available for this recipe
More About This Recipe
- The whole process seems faster and cleaner. Anyone with small children knows that the hours from 4:00 pm until bedtime can be pretty crazy. As much as I love to cook dinner, my kids don't always love the fact that I'm cooking dinner. Grilling is kind of a compromise because we're all outside. For some reason, me standing at the grill vs. me standing at the stove feels so different to them.
There are no little people hanging on my leg as I try to flip chicken or burgers. There is no cranky mommy telling anyone to stop being so loud because we're outside. And I can give them a few pushes on the swing before I need to attend to something on the grill.
I also really enjoy the lack of mess associated with cooking outdoors. There aren't tons of pots and pans to wash or splatters on the stove to wipe up. I like to marinate my meats in zip-top bags so I can toss it when it's done instead of worrying about cleaning up raw meat juices.
Lemon chicken is a popular choice for grilled chicken. This version has some additional flavor from honey, garlic, and parsley.
Honey Lemon Garlic Chicken
This easy Honey Lemon Garlic Chicken requires only 5 ingredients and is ready in less than an hour! Served with an amazing, sweet and sticky honey lemon glaze, this chicken recipe is the perfect weeknight dinner!
Lemon Honey Dijon Grilled Chicken
There’s nothing better on a warm Spring or Summer day than firing up the grill and eating perfectly grilled chicken. Even though it’s hotter than Hades in Arizona in the summer, dinners coming from the grill are still the best way to celebrate the season of swimming. It’s a great alternative to heating the house that we are so desperately trying to keep cool (hello, $400 air conditioning bill) plus truth be told – everything tastes better cooked on a grill.
This Lemon Honey Dijon Grilled Chicken is so juicy and full of intense flavor. It’s perfect for the ultimate summer BBQ.
This Lemon Honey Dijon Grilled Chicken recipe is a foolproof marinade that is made with olive oil, fresh lemon juice, dijon mustard, fresh garlic, red pepper flakes, fresh parsley, and a bit of honey to give it a touch of sweetness. It’s so good that you will be licking your fingers AND the plate.
It’s all about the marinade! It’s the marinade that gives grilled chicken the out-of-this-world flavor, plus it seals in the juices. We don’t want to end up with dry chicken that tastes like cardboard. No, thank you! Rather, we want juicy chicken that bursts with flavor and keeps you coming back for more.
It is a snap to make and can be made ahead of time. It needs to marinate for at least 2 hours – or if time is on your hands, marinating it overnight really locks in the flavors because like most things in life, it only gets better with time. To ensure even cooking on the grill, use thinly sliced chicken breasts as they work brilliantly (you can find them in the store already cut for you which is way more convenient than trying to butterfly a chicken breast yourself).
Start with skinless boneless chicken breasts. Trim nicely. If you have time, brine in 2 cups water and 1 tablespoon salt for an hour or two. Be sure to rinse well after brining.
Mix the glaze of 2 tablespoons each of honey, soy sauce, lemon juice, and olive oil. Add ½ teaspoon garlic powder. Mix well. Reserve ¾ of the mixture for later.
Give each breast a little salt (if not brined) and pepper to taste then brush the glaze on both sides of the chicken.
Allow the chicken to rest at room temperature for 15 minutes (maximum) while cleaning oiling and preheating grill to a surface temperature of about 450°-500°. Medium for me but probably medium-high for you.
Place over direct heat. After about 5-6 minutes, flip the chicken and brush with glaze. Continue to flip every 5-6 minutes and brushing until an internal temperature of 165°. About 25 minutes for me. But your time may vary. Cook to the final internal temperature of 165° in the thickest area.
Allow to rest for 5 minutes before serving.
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Preheat the oven to 400 degrees Line a baking sheet with foil. In a medium bowl, whisk together the lemon juice and zest, honey, garlic, cumin, oregano and 1/2 cup of the olive oil. Place the chicken breasts in a glass dish that holds them snugly in a single layer and add the marinade. Cover with plastic wrap and marinate for at least 30 minutes or up to 2 hours in the refrigerator, turning over the chicken occasionally.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-low heat. Pat the chicken dry, season with salt and pepper and place, skin side down, in the skillet. Cook until the skin is browned and crisp, about 5 minutes. Transfer the chicken, skin side up, to the prepared baking sheet. Bake until cooked through and the juices run clear, about 20 minutes.
Grilled Honey Lemon Chicken
This recipe originally appeared on Catz in September of 2011. While the text of the post has remained the same, the recipe itself has been remade, rephotographed, and updated. You can certainly still use chicken breast for this delectable, easy meal, but we would recommend using chicken thighs, which are typically more flavorful and a little more forgiving on the grill. Also, check out the awesome new Grilling Time & Temperature Chart from BroBBQ after the recipe card &ndash super handy graphic to bookmark for grilling! PS &ndash if you have leftovers, use them to make sandwiches for lunch with arugula and dijon. Very tasty!
I have a confession to make. I occasionally rip cooking pages out of magazines when I&rsquom waiting around in various appointment-type places. There, I said it! I know a lot of us do it when we&rsquore waiting to get our teeth cleaned or whatever, but it&rsquos not something that&rsquos really talked about and I know I always feel very guilty afterwards! But thanks to my page-stealing fetish, I found this fantastic recipe for grilled honey lemon chicken!
I don&rsquot exactly remember where I was when I found this recipe, but I was bored and was skimming through a magazine. It wasn&rsquot a cooking magazine, but it had a bunch of great recipes in the back to try out and one of them was this honey lemon chicken recipe by former Bachelor contestant Jake Pavelka. I have never watched any of those shows, so my only opinion of him is he created one flavorful chicken dish. Oddly enough, I can&rsquot find the recipe online so I&rsquom glad I tore it out of the magazine I was reading.
This recipe is super simple and the flavor just pops on your taste buds. We&rsquove got some classic ingredients here: lemons, honey (we use Desert Creek&rsquos raw Texas honey because, hey, Subscribe & Save!), fresh oregano, dijon mustard (Grey Poupon, because, duh, and also, Costco two-packs!), garlic, and extra virgin olive oil &ndash a great combination!
In a bowl, mix together the lemon juice and zest, olive oil, oregano, mustard, onion, honey, garlic, and salt and pepper. Reserve 1/4 cup of the marinade for basting. Add your chicken to the bowl and let it soak for at least 30 minutes&hellip(we&rsquove done it overnight as well).
When your chicken has finished marinating, fire up that grill to medium high heat. Place the chicken on the grill and cook it while basting with the reserved marinade. While you&rsquore grilling the chicken, take some lemon slices and lightly grill them, too.
When the chicken is finished, drizzle with honey and garnish with the pretty grilled lemon wedges. I can&rsquot tell you how easy this whole meal is &ndash Josh and I were amazed with the amount of flavor we got in each bite. It&rsquos a summer grilling favorite now that I think we will make again and again.
GREEK HONEY LEMON CHICKEN
Another very easy and tasy recipe for chicken breasts or leg fillets. can be done on the grill or bbq.
- prepare marinade by combining all ingredients in glass dish
- add chicken and coat with marinade
- marinate at room temperature for at least 15 minutes or overnight for a more pronounced flavour
- drain chicken reserving marinade and cook chicken basting with marinade either on a grill or bbq for approximately 10 minutes each side
- let rest for 5 minutes before serving
- boneless chicken thighs
- olive oil
- lemon juice
- garlic cloves
- dried rosemary
- dried oregano
GREEK HONEY LEMON CHICKEN
Another very easy and tasy recipe for chicken breasts or leg fillets. Can be done on the grill or bbq.
Provided by Wendys Kitchen
- 8 boneless chicken thighs or 4 skinless chicken breast halves
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon honey
- 5 garlic cloves, crushed
- 2 tablespoons dried rosemary
- 1 teaspoon dried oregano
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Step 1: Pound the Chicken
Place the chicken breasts in a 1-gallon freezer bag and pound to an even ½-inch thickness. This both tenderizes the meat and ensures even cooking. Left in their natural shape, the thin side of the fillet dries out while the thicker side finishes cooking. If you don’t have a meat mallet, a rolling pin or a saucepan will both work well.
Step 2: Make the Marinade
Lemon is a key ingredient in this marinade, but I only use the zest. Contrary to conventional wisdom, acidic ingredients (such as vinegar or lemon juice) do not tenderize lean boneless chicken breasts. Just the opposite: they “cook” the exterior of the meat and give it a leathery texture. The zest gives the chicken ample lemon flavor, without affecting the chicken’s succulent texture.
The best tool for zesting citrus is a fine or microplane grater. Simply rub the lemon in one direction against the blades, turning the lemon as you go. Be sure to remove only the yellow part the white pith underneath is bitter.
Once you’ve zested the lemon, mix all of the marinade ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape).
Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated.
Step 3: Marinate
Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage) let the chicken marinate for at least 4 hours or overnight.
Step 4: Grill
When you’re ready to eat, preheat your grill to high heat and oil the grates (clean, oiled grates will give you the best grill marks). Be sure your grill is very hot before cooking the chicken you want nice grill marks and char in the short amount of time it takes to cook these. When pounded thin, chicken breasts only need 2 to 3 minutes per side…no more! If you try to flip the chicken and it feels stuck, try giving it 30 seconds. It’ll release naturally when it’s ready.
You’ll notice that the recipe calls for the grill to be covered while the chicken is cooking. This creates convection heat which helps give the chicken a nicely charred exterior and a tender, moist interior.
After removing the chicken from the grill, let it rest for 3 to 4 minutes before cutting into it. This will help keep the juices in and retain the meat’s moisture. (The timing is perfect as it’s just enough to get it onto plates, add sides, and put on the table).
While this chicken is best right off the grill, it’s also the kind of thing you can make a double batch of and freeze for future use in salads, pastas, and sandwiches.
Grilled Honey-Lemon Chicken Shish Kabobs Recipe
This honey-lemon marinade makes the world&rsquos tastiest chicken shish kabobs! Chicken is marinated in the mixture of oil, honey, lemon juice, soy sauce and garlic and then cooked on a grill &ndash yum!
This marinade makes the chicken so flavorful. When you marinate the chicken in refrigerator overnight, the marinade really permeates the chicken and makes is so tender and delicious. Even the chicken breast will be succulent and full of flavor!
When you are ready to grill the chicken shish kabob, put the marinated chicken pieces on the skewer and grill. If you are using the wooden skewers, make sure you soak them before grilling so they do not burn. This marinated chicken will smell so good and taste even better! Smelling this honey lemon chicken shish kabob on a grill will make all the neighbors jealous :)
You can also cook this chicken shish kabobs in the oven under a broiler, so you can enjoy them in a winter or if you don&rsquot have an outdoor grill. This recipe also works great on the electric grill. For more kabob recipes, check out my chicken kefta kabob recipe and hot dog kabobs.