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, it seemed prudent to set to work on shattering my preconceptions of lemon chicken. After all, there are only so many Lemon Sugar Puff Pastry Twists and margaritas that one gal can consume – without gaining fifty pounds and engaging in inappropriate table dances, that is.
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
Grilled Lemon Chicken with Rosemary
Ingredients
The Vinaigrette:
- 1/4 cup fresh lemon juice
- 2 tablespoons minced fresh rosemary
- 2 teaspoons honey
- 2 garlic cloves minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 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
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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.
Selina
By the squeeze of lemon, the whole recipe taste even better. I want to try this too. I’m looking forward to read more chicken recipes as tasteful as this.
Donna
Another fabulous creation, Dara. I like making roasted chicken with lemon slices slid under the skin. I’m going to they adding rosemary under the skin now too!
Kevin (Closet Cooking)
The lemon and honey combo works really well on chicken!
Darla @ Bakingdom
We made this last week for dinner and it was excellent. Light, fresh and bright…perfect with sauteed gnocchi (we only had boneless, skinless breasts one hand, but after a nice brine, they were perfect). Thank you for the easy, tasty recipe! 🙂
cucumber sprouts
Such pretty photos. How do you get them so crisp? Do you shoot them in daylight? I found your blog when I was searching for a grilled chicken recipe to serve with my new Nicoise salad ( http://cuceesprouts.com/2011/05/nicoise-salad/) I think the two would go really well together, don’t you think?
Dara (Cookin' Canuck)
Yes, I do shoot in natural light. As for the crispness – well, I suppose manual focus helps me in that department. Nicoise salad does indeed sound like a good pairing with the chicken.
Dan
Ah, so the trick for this one is to add the marinade after! I always assume the sauce goes on before cooking.
Dara (Cookin' Canuck)
Dan, this is more of a vinaigrette rather than a marinade. The chicken absorbs the vinaigrette nicely when it is hot off the grill.
Tracy
I love the flavors in here! Time to fire up the grill. 🙂
Michele
It was absolutely delicious! A wonderfully refreshing taste. 🙂
Dara (Cookin' Canuck)
I’m so glad, Michelle. Thanks for letting me know.
Jeanette
What a wonderful recipe for the summer – light, flavorful and easy!
Jean (Lemons and Anchovies)
Love this! I’ve got lemons and rosemary up to my ears so there’s no reason not to make this. 🙂