I was tempted to call this lemon chicken recipe Citrus Explosion simply because of the way it grills over a bed of freshly sliced lemons, it makes the chicken explode with a tangy lemon flavor.
Nice thing about this recipe is you choose what type of citrus to grill over, lemons, limes, oranges, even grapefruit.
For even more flavor you may want to marinate the chicken in the Citrus Blast chicken marinade recipe before grilling, repeated below.
This really is the easiest lemon chicken recipe I've ever made and the one that gives the most flavor - I really think you'll be very happy with this.
Serves: 2 - 4
Prep Time: 5 minutes
Cook Time: 45 minutes
Direct Heat: 375F
Note: if using the Citrus Blast marinade then marinate the meat 1 to 4 hours for best results.
What you'll need:
If using the Citrus Blast marinade recipe then place the chicken in a large resealable plastic bag, add 1 cup of the marinade and refrigerate at least 1 hour (4 hours works best).
Let the meat come to room temperature at least 30 minutes before grilling - keep it covered or in the resealable marinade bag.
Pre-heat the grill to 375F and set up for direct heat cooking.
Slice the lemons in 1/4" to 1/2" slices. You'll need 16 slices (4 slices per chicken breast).
Tip: Bone-in cuts is best marinated for at least 4 hours but can tolerate over-night.
Bone-in chicken with the skin on is best for grilling as it retains moisture much better than boneless. You can always remove the skin after grilling if you wish.
Variation: I haven't tried this yet but I suspect pork tenderloin medallions would also work well for this recipe. Try it and let me know!
Place the lemons on the grill to make 4 separate squares, with 4 lemons per square.
These will be the beds the chicken sits on while cooking.
Remove the meat from the marinade if used and discard the marinade.
Set a breast on a square of 4 lemon slices bone side down, skin side up. Repeat this with the remaining 3 chicken breasts.
You should have 4 breasts laying on 4 lemon slices each. Close the lid of the grill.
You won't be flipping the meat, it remains in this position, sitting on the lemon, the entire cooking time.
After 30 minutes lift the lid and check on the chicken. Lightly brush the pieces with a little olive oil.
Variation: I use flavor infused olive oils for much of my grilling. For this lemon chicken recipe I use a lemon infused olive oil.
After 45 minutes lift the lid and insert an instant read thermometer in the meat (without touching the bone) to check the temperature.
If it reads at least 165F and the juices run clear (not pink) then remove the pieces.
Once the chicken is removed cover it with a piece of tented tin-foil and allow to rest at least 5 minutes before serving.
Enjoy this lemon chicken recipe with friends, they'll think you're amazing!
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