I definitely have a citrus addiction. If given the choice between something rich and decadent and chocolaty and something light and citrus.. I’ll usually pick the citrus option. (usually) 🙂
I’ve made this dish more than 3 times in the last 2 weeks, which is practically unheard of around here. It’s great served with rice and steamed vegetables, or sliced and added to salad.. or pretty much any way you want.
And while I may be partial to lemon, I think you’ll love this with or without a citrus addiction. The lemon juice makes it so fresh and light, perfect for summer dinners. Marinating for at least 4 hours really ups the flavor and also tenderizes the chicken well, but even just 30 minutes will do that at least somewhat. I love to make it up in the morning or afternoon, throw it in the fridge, and when it’s time to cook dinner I just throw it on a grill pan.
And if you’ve never tried grilling lemons before, they are SO good. It gives the lemon juice a touch of smokiness and I squeeze them over everything from salad, potatoes, rice, you name it.
GRILLED LEMON CHICKEN
1 1/2 lbs boneless, skinless chicken breast*
1/4 cup olive oil
1/4 cup lemon juice
zest of 2 lemons
1 tsp salt
1/2 tsp pepper
3 garlic cloves, minced
*You can leave the chicken breasts whole, or butterfly them. It does make it easier to cook them, since it will be about the same thickness all the way through now.
Combine everything but chicken in a bowl, whisk to combine.
Add chicken and toss to coat on all sides.
Cover and refrigerate for at least 4 hours up to overnight.
Remove chicken from marinade and cook on a grill or grill pan over medium high heat. Grill with halved lemons.
Serve with grilled lemons to be squeezed over chicken.