0 (0)

Grilled, Mains, Quick and Easy

Grilled Lemon Chicken

Grilled Lemon Chicken
Bob Chamberlin / Los Angeles Times

Lemon chicken, an easy summertime dinner from the grill, becomes a bit more interesting when served atop a bed of almond couscous. The nice thing about couscous, which is eaten by just about everyone in North Africa and the Middle ... Read more

Total time: 30 minutes | Serves 4
  • 4 boneless, skinless chicken breasts, about 1 1/4 pounds
  • 3 tablespoons olive oil
  • Juice of 1/2 lemon
  • 1 large clove garlic, finely minced
  • Salt
  • Freshly ground pepper
  • 2 lemons, cut in half

Step 1Heat the grill or broiler.

Step 2Cut the chicken breasts in half horizontally if they're thick and place them on a plate. Combine the olive oil, lemon juice and minced garlic and pour it over the chicken. Season the chicken with salt and pepper.

Step 3Grill the chicken over a medium-hot fire or broil until a meat thermometer reaches an internal temperature of 160 degrees and the breasts are lightly browned, about 15 minutes. Place the lemons cut side down on the grill until lightly browned, 1 to 2 minutes.

Step 4To serve, slice the breasts diagonally into 5 pieces. Mound the couscous on each serving plate and place a sliced chicken breast on top. Squeeze the grilled lemon on the chicken and couscous.


Coconut Horchata Cream
Coconut Horchata Cream

Hazelnut chocolate orange biscotti
Hazelnut chocolate orange biscotti


Dungeness crab salad sandwich with Meyer lemon
Dungeness crab salad sandwich with Meyer lemon

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Grilled

Anchovy-Marinated Lamb Shoulder Chops With Minty Noodles
Rosemary steak skewers
Grilled romaine with walnuts, Parmesan and anchovy dressing
Grilled Salmon With Moroccan Spice Rub