Grilled Lemon Chicken

A sprightly lemon dressing seasoned with fresh dill and basil makes a delightful sauce for these grilled chicken breast halves.

Recipe from Family Circle
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  • 2 - 3 tablespoons lemon juice
  • 1 tablespoon white vinegar
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  • 6 medium boneless, skinless chicken breast halves (about 2-1/2 pounds total), pounded slightly
  • 1 lemon, thinly sliced
  • 1/3 cup pitted kalamata olives, halved
In a medium-size bowl, whisk lemon juice, vinegar, dill, basil, honey, mustard, 3/4 teaspoon of the salt and the pepper until well blended. In a slow stream, whisk in oil until blended.
Place chicken in a large resealable bag. Add 1/3 cup of the dressing and half of the lemon slices. Seal bag; refrigerate 2 hours to marinate, turning at least once. Reserve remaining dressing, stirring in remaining lemon slices and olives.
Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Remove chicken from marinade; discard marinade. Grill chicken 5 to 6 minutes per side, turning once, until chicken registers 160 degrees F on an instant-read thermometer. Remove to a portable container.
Pour reserved dressing over chicken; season with the remaining 1/4 teaspoon salt. If grilled ahead, let come to room temperature before serving (about an hour).

nutrition information

Per Serving: cal. (kcal) 347, Fat, total (g) 15, chol. (mg) 110, sat. fat (g) 2, carb. (g) 7, fiber (g) 0, pro. (g) 44, sodium (mg) 759, Percent Daily Values are based on a 2,000 calorie diet
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