This super easy grilled lemon chicken with rosemary is perfect for your next backyard bbq. The chicken is tossed in a lemon vinaigrette.
In the past, lemon chicken has never really turned my crank. Perhaps it is because each time I tried it, the chicken was dry and the tart lemon juice just seemed to add insult to injury, causing me to pucker my lips like an old man who lost his dentures. However, with six cups of fresh Meyer lemon juice to play with (thanks to my in-laws prolific lemon tree), it seemed prudent to set to work on shattering my preconceptions of lemon chicken.
When considering ways to get around the dryness issue, chicken thighs came to mind as a likely solution. Of course, you can still use boneless, skinless breasts in this recipe if you are someone that is adept at judging when chicken breasts are cooked through, but not leeched of moisture. If this is not your forte, then I suggest boneless, skinless chicken thighs which are a considerably more forgiving part of the bird.
The lemon vinaigrette in this recipe is infused with fresh rosemary and garlic, and mixed with a touch of honey. While this chicken is best served hot, it can also be enjoyed at room temperature, which makes it the ideal meal for a busy weeknight. When the chicken comes off the grill, toss it in the vinaigrette and allow the meat to absorb some of the fresh flavors. If you plan to eat it later, cover and refrigerate the chicken. Bring the chicken and vinaigrette to room temperature and stir before serving over rice, quinoa or orzo.
The recipe:
In a large bowl, whisk together fresh lemon juice, rosemary, honey, garlic, salt and pepper.
While whisking, slowly pour in olive oil until combined.
Preheat grill to medium-high heat.
Toss chicken thighs in canola oil and season with salt and pepper. Grill until chicken is cooked through, about 5 minutes per side.
Transfer chicken to bowl with lemon vinaigrette and toss until chicken is coated.
Serve, drizzling extra vinaigrette over chicken, to taste.
Other grilled chicken recipes:
Grilled Cilantro Lime Chicken
Chicken Kebabs with Pomegranate-Spice Marinade
Grilled Chicken Thighs with Tamarind & Orange Glaze
Printable Recipe
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Grilled Lemon Chicken with Rosemary
Ingredients
The Vinaigrette:
- ¼ cup fresh lemon juice
- 2 tablespoons minced fresh rosemary
- 2 teaspoons honey
- 2 garlic cloves minced
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
The Chicken:
- 8 boneless skinless chicken thighs
- 3 tablespoons canola oil
- pinch kosher salt
- pinch freshly ground black pepper
Instructions
The Vinaigrette:
- In a large bowl, whisk together fresh lemon juice, rosemary, honey, garlic, salt and pepper. While whisking, slowly pour in olive oil until combined.
The Chicken:
- Preheat grill to medium-high heat.
- Toss chicken thighs in canola oil and season with salt and pepper. Grill until chicken is cooked through, about 5 minutes per side.
- Transfer chicken to bowl with lemon vinaigrette and toss until chicken is coated. Serve, drizzling extra vinaigrette over chicken, to taste.
Nutrition
mobile games
Everyone loves it when people come together and share thoughts.
Great blog, keep it up!
http://malteriesch.com/
Thank you a bunch for sharing this with all people you actually understand what you are speaking
about! Bookmarked. Please additionally consult with my site =).
We will have a link alternate arrangement between us
ATasteOfMadness
I've found a new love for chicken. It tastes great with everything. And this just looks great!
Diane {Created by Diane}
oh I LOVE these flavors, looks so delicious. Wonderful photos, I'm starving now!!!
Megan
This sounds like a nice change from my usual recipe. I'll be firing up the grill soon for this recipe!
Rachel - A Southern Fairytale
This is one of my favorite recipes 😉
The first dish I ever made for my (now) husband was a lemon chicken with pepper and rosemary.