Lemon Grilled Chicken Recipe
Lemon Grilled Chicken Recipe photo by Taste of Home
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Lemon Grilled Chicken Recipe

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"My mother relied on this recipe when I was growing up," recalls Ellen Seidl of Norfolk, Nebraska. "Its mild lemon taste reminds me of summertime."
TOTAL TIME: Prep: 5 min. + marinating Grill: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 5 min. + marinating Grill: 40 min.
MAKES: 4 servings


  • 1/2 cup lemon juice
  • 1/4 cup canola oil
  • 3 tablespoons chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1 garlic clove, minced
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up


  1. In a large resealable plastic bag, combine the first seven ingredients. Remove 1/4 cup for basting; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate for 8 hours or overnight.
  2. Drain and discard marinade from chicken. Grill, covered, over medium heat for 20 minutes. Baste with reserved marinade. Grill 20-30 minutes longer or until a meat thermometer reads 170°, basting and turning several times. Yield: 4 servings.
Editor's Note: This recipe can also be prepared in the oven in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.
Originally published as Lemon Grilled Chicken in Quick Cooking January/February 2003, p10

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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PaigeIdzerda User ID: 1582965 114256
Reviewed Jul. 2, 2011

"This is a great recipe, we make this quite often, I usually do legs or leg quarters and remove the skin before marinating overnight. This marinade gives chicken a wonderful flavor!"

MY REVIEW User ID: 193450 89440
Reviewed Mar. 15, 2010

"Great flavor, even though I wasn't able to marinate it as long as the recipe called for."

wynne50 User ID: 2256546 38451
Reviewed Nov. 4, 2008

"good flavor! I baked it in the oven. to make it showy I topped each piece with a thin lemon slice,and then sprinkled green onions and chopped almonds over the top. I added cornstartch to some of the juice and returned it to the oven to glaze and thicken the chicken - wonderful!"

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