Grilled Lemon Chicken Breasts

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Tart marinade masterfully combines with charred flavor in this crispy grilled lemon chicken recipe! It’s also AIP, Paleo, Whole30 & Top 8 friendly.

My mother-in-law found this gem of a recipe years ago and it’s been a consistent one in my household since the discovery. Inspired by the lovely original, this grilled lemon chicken is an even easier, AIP-friendly version that I believe is awesome enough to share here with you. It’s healthy, crispy, juicy, addicting…and one you really need to give a try!

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• Ingredients
• Instructions
• Equipment
• Storage
• Tips & Tricks
• Recipe

Ingredients

• 4 lbs split chicken breasts (bone-in, skin on)
• Lemons
• Garlic
• Olive oil
• Salt

See recipe card for quantities.

Instructions

1. Juice lemons & press/mince garlic cloves.
2. Pour juice, garlic, oil & salt into a gallon-sized zip-top bag. Seal & mix well.
3. Add the chicken to the bag, then seal again, being mindful to release as much air as possible. Flip a few times & rub to coat the chicken well.
4. Refrigerate for 4-8 hours. Flip halfway through.
5. Prep the grill to cook via indirect heat. For gas grills, preheat somewhere between 375-400F and only use the burners on one end. For charcoal grills, get the coals lit and ready, then push them to one side.
6. Remove the breasts and place the chicken skin side down over the direct heat. Cook to lightly crisp the skin, uncovered, for 3-5 min.
7. Once the skin has a sear, use long-handled tongs to transfer the breasts to the indirect heat side of the grill, also flipping to be skin side up. Close the lid, vent open, and cook for ~45 minutes, or until the thickest part of the breast reads 165F on a thermometer.
8. Transfer the chicken back to the direct heat with the tongs and cook, uncovered, for a final brief blast on the skin side.
9. Remove to a platter and let sit for a few minutes to cool before serving.

Equipment

You will need a grill and long-handled tongs for this recipe.

Storage

This chicken is best eaten immediately, but will hold in the fridge for up to 2 days.

These ingredients don’t stand up well to freezing.

Recipe