Perfect, Versatile, Grilled Lemon Chicken
I’ve made two ginormous batches of this grilled lemon chicken in the past couple of weeks (for company and for a smallish catering job), and I think it will be a staple this summer. Everyone has LOVED it. Any excuse to grill, right?
So, boneless, skinless chicken breasts aren’t the most exciting thing ever. They can very easily turn into dry, chewy, tasteless pieces of BLECH. You’ve experienced this, yes?
Not this chicken.
This chicken turns out so moist, tender, and flavorful, it blows me away. Lots of lemon, herbs, and garlic make for a very happy piece of chicken. It’s easy, too. Just throw it in the marinade and then throw it on the grill.
One little tip though… butterfly your chicken breasts. If you’ve never done that, it’s like cutting the breast open like a book, so you have two thinner halves. It helps if the chicken is partially frozen and you have a good, sharp knife.
Why do this? The marinade gets into more of the meat since the pieces are thinner. It also cooks faster for that same reason. Unless the breasts are thin to begin with, I ALWAYS butterfly my chicken before I grill it. Totally worth the extra few minutes
Seriously, try this. If it helps sweeten the deal, know that it was adapted from a recipe from Ina Garten. She knows her stuff.
This chicken goes with just about everything. Pair it with any grilled vegetables or salads. One time I threw the slices of cold, leftover chicken in a skillet with some salsa verde and it made a tasty taco filling. It’s also good with Thai flavors in these Thai Chicken Wraps.