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Lemon BBQ Chicken: The Ultimate Guide to Grilling Perfection

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Tangy and smoky Lemon BBQ Chicken, marinated in a vibrant blend of lemon juice, herbs, and spices. Perfect for grilling, baking, or pan-frying!

Ingredients

Scale
  • 1 cup freshly squeezed lemon juice (about 6–8 lemons)
  • 1/2 cup olive oil
  • 1/4 cup soy sauce (low sodium preferred)
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional, for a little heat)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (adjust to taste after marinating)
  • 2.5 – 3 pounds boneless, skinless chicken breasts (about 4–6 breasts), or chicken thighs
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Prepare the Lemon BBQ Marinade:
    • Juice the lemons to get 1 cup of fresh juice.
    • In a medium bowl, whisk together lemon juice, olive oil, soy sauce, and honey.
    • Add Dijon mustard and minced garlic to the bowl.
    • Incorporate smoked paprika, dried oregano, red pepper flakes (if using), black pepper, and salt.
    • Whisk until well combined and smooth. Taste and adjust salt if needed.
  2. Marinating the Chicken:
    • Prepare the chicken: If using chicken breasts, you can either leave them whole or cut them in half horizontally to create thinner cutlets. If you’re using chicken thighs, you can leave them as is.
    • Place the chicken in a large resealable plastic bag or a shallow dish.
    • Pour the Lemon BBQ Marinade over the chicken, making sure that all the pieces are well coated.
    • Seal and Marinate: If using a plastic bag, seal the bag tightly, removing as much air as possible. If using a dish, cover it tightly with plastic wrap. Place the chicken in the refrigerator and let it marinate for at least 30 minutes, or preferably several hours, up to overnight. The longer it marinates, the more flavorful it will be.
    • Turn Occasionally: If possible, turn the chicken occasionally during marinating to ensure that it marinates evenly.
  3. Cooking the Chicken (Choose one method):
    • Grilling:
      • Preheat grill to medium-high heat (375-450°F). Clean and lightly oil the grates.
      • Remove chicken from marinade and discard the marinade.
      • Grill for 6-8 minutes per side, or until internal temperature reaches 165°F.
      • Avoid flare-ups. Move chicken to a cooler part of the grill if needed.
      • Rest for 5-10 minutes before slicing.
    • Baking:
      • Preheat oven to 400°F (200°C).
      • Lightly grease a baking dish.
      • Remove chicken from marinade and discard the marinade.
      • Bake for 20-25 minutes, or until internal temperature reaches 165°F.
      • Broil for the last 1-2 minutes for color (optional). Watch carefully.
      • Rest for 5-10 minutes before slicing.
    • Pan-Frying:
      • Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat.
      • Remove chicken from marinade and discard the marinade.
      • Sear for 4-5 minutes per side, or until golden brown and internal temperature reaches 165°F.
      • Reduce heat if browning too quickly.
      • Rest for 5-10 minutes before slicing.
  4. Serving:
    • Slice the chicken against the grain.
    • Garnish with fresh chopped parsley.
    • Serve with lemon wedges.
    • Pair with grilled vegetables, rice, quinoa, salad, or roasted potatoes.

Notes

  • Adjust red pepper flakes to your spice preference. Omit if you don’t like spice.
  • For a sweeter marinade, add more honey or brown sugar.
  • Other herbs like thyme or rosemary can be added to the marinade.
  • Marinating for longer than 8 hours can sometimes make the chicken texture a little mushy.
  • Always use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).

Find it online: https://anasrecipes.com/lemon-bbq-chicken/