Description
This vibrant and flavorful Lemon Chicken recipe takes just 20 minutes to prepare, combining a fragrant spice mixture with fresh lemon juice and garlic to marinate tender boneless skinless chicken thighs. Grilled to perfection alongside charred lemon halves, it’s a quick, healthy, and delicious meal ideal for weeknights or casual gatherings.
Ingredients
Spice Mixture
- 2 teaspoons dried oregano
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon ground nutmeg
Marinade
- 1/3 cup lemon juice
- 1/4 cup extra virgin olive oil
- 2 to 3 teaspoons minced garlic
Chicken and Vegetables
- 1 1/2 pounds (6 to 7 pieces) boneless skinless chicken thighs (or chicken breast as alternative)
- Kosher salt, to taste
- Black pepper, to taste
- 1 large onion, diced
- 2 lemons, halved
- Extra virgin olive oil, for brushing grill pan or grill grates
Garnish
- Fresh parsley
Instructions
- Mix the spices: In a small bowl, combine 2 teaspoons dried oregano, 1 1/2 teaspoons ground coriander, 1 1/2 teaspoons ground cumin, and 3/4 teaspoon ground nutmeg, mixing well to create a spice mixture.
- Make the marinade: In a separate bowl or large measuring cup, whisk together 1/3 cup lemon juice, 1/4 cup extra virgin olive oil, and 2 to 3 teaspoons minced garlic until fully combined.
- Season the chicken: Pat the 1 1/2 pounds of boneless skinless chicken thighs dry with paper towels. Season both sides generously with kosher salt and black pepper. Sprinkle the prepared spice mixture over both sides of the chicken pieces. Place the chicken in a bowl, add the diced onion, then pour in the marinade. Toss gently to ensure all pieces are evenly coated.
- Let rest: Allow the chicken to marinate at room temperature while you preheat the grill pan or outdoor grill over medium-high heat. Alternatively, if time permits, cover the bowl and refrigerate the chicken for 2 to 4 hours or up to 8 hours for deeper flavor infusion.
- Grill the lemons: Without adding oil, place the halved lemons flesh side down onto the hot grill pan or grill grates. Grill briefly just until the lemons develop grill marks and soften slightly, then remove and set aside.
- Grill the chicken: Lightly brush the grill pan or grill grates with extra virgin olive oil to prevent sticking. Using tongs, place the chicken pieces in one layer, discarding any leftover marinade. Cook for about 6 minutes on each side or until the internal temperature reaches 165°F (74°C). Adjust heat to medium if needed to avoid burning.
- Serve: Transfer the grilled lemon chicken to a serving platter. Arrange the grilled lemon halves around or atop the chicken, allowing guests to squeeze extra juice if desired. Garnish generously with fresh parsley. Serve warm alongside your preferred sides.
Notes
- Chicken breast can be used instead of thighs; adjust cooking time accordingly as breasts may cook faster and can dry out.
- For added flavor, marinate the chicken longer, ideally overnight in the refrigerator.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
- Serve with rice, quinoa, or a green salad for a complete meal.
- Grilling lemons enhances their sweetness and adds a smoky depth to the dish.
