Lemon Grilled Chicken

12 mins
Serves 4
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Directions

  1. 1Combine marinade ingredients (2 lbs boneless chicken thighs, 3 cloves garlic, 1 lemon juiced, 1 tsp salt, 1/4 C olive oil) in a bowl or Ziploc bag; coat chicken fully. Marinate in the refrigerator for 8-12 hours, or at least 30 minutes.
  2. 2Combine marinade ingredients (2 lbs boneless chicken thighs, 3 cloves garlic, 1 lemon juiced, 1 tsp salt, 1/4 C olive oil) in a bowl or Ziploc bag; coat chicken fully. Marinate in the refrigerator for 8-12 hours, or at least 30 minutes.
  3. 3Combine marinade ingredients (2 lbs boneless chicken thighs, 3 cloves garlic, 1 lemon juiced, 1 tsp salt, 1/4 C olive oil) in a bowl or Ziploc bag; coat chicken fully. Marinate in the refrigerator for 8-12 hours, or at least 30 minutes.
  4. 4Grill chicken over medium heat for 12-15 minutes, flipping occasionally; or cook at 400°F in air fryer for 25 minutes, or in oven for 30 minutes, flipping halfway through. Internal temp should reach 170°F.
  5. 5Grill chicken over medium heat for 12-15 minutes, flipping occasionally; or cook at 400°F in air fryer for 25 minutes, or in oven for 30 minutes, flipping halfway through. Internal temp should reach 170°F.
  6. 6Grill chicken over medium heat for 12-15 minutes, flipping occasionally; or cook at 400°F in air fryer for 25 minutes, or in oven for 30 minutes, flipping halfway through. Internal temp should reach 170°F.
  7. 7Preheat a skillet or saucepan over medium heat. Sauté garlic with olive oil until fragrant, reduce heat to low. Add lemon juice and butter, then black pepper, honey, and salt to taste. Simmer until thickened; add half the lemon zest. Coat chicken in sauce; top with remaining zest and sliced green onions. Serve.
  8. 8Preheat a skillet or saucepan over medium heat. Sauté garlic with olive oil until fragrant, reduce heat to low. Add lemon juice and butter, then black pepper, honey, and salt to taste. Simmer until thickened; add half the lemon zest. Coat chicken in sauce; top with remaining zest and sliced green onions. Serve.
  9. 9Preheat a skillet or saucepan over medium heat. Sauté garlic with olive oil until fragrant, reduce heat to low. Add lemon juice and butter, then black pepper, honey, and salt to taste. Simmer until thickened; add half the lemon zest. Coat chicken in sauce; top with remaining zest and sliced green onions. Serve.

Ingredients

  • 2 lbs chicken thighs, boneless
  • 2 lbs chicken thighs, boneless
  • 2 lbs chicken thighs, boneless
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.25 C olive oil
  • 0.25 C olive oil
  • 0.25 C olive oil
  • 2 TBSP green onions
  • 2 TBSP green onions
  • 2 TBSP green onions
  • 0.5 lemon zest
  • 0.5 lemon zest
  • 0.5 lemon zest
  • 0.25 C butter
  • 0.25 C butter
  • 0.25 C butter
  • 1 TBSP honey
  • 1 TBSP honey
  • 1 TBSP honey
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper

Equipment

bowlZiploc baggrillair fryerovenskilletsaucepanwhisklemon juicergarlic presspepper grinder