Grilled Meyer Lemon Chicken

Now that the heat wave is over here on the East Coast, it’s possible to go out and grill again. If you are unable to find Meyer lemons, you can substitute with regular lemons. If you are using regular lemons, add an extra tablespoon of honey. I served this chicken kabob style with a quick grilled flat bread that I made using some left over pizza dough. Just lightly brush the dough with olive oil and grill for just a few minutes on each side.

Meyer Lemon Grilled Chicken

  • 1 lb chicken breast
  • ½ cup Meyer lemon juice
  • zest from three Meyer lemons
  • ¼ cup olive oil
  • 1 tbs honey
  • 2 tsp salt
  • ½ tsp pepper
  • ½ tsp red pepper flakes

Combine all ingredients except for chicken to make a marinade. Reserve just a little of the marinade to pour over chicken once it has been grilled. The reserved marinade will also make a great dressing if you choose to use the chicken for a salad.  Add chicken to marinade and coat. Marinade chicken in the fridge for at least 2 hours.

After the two hours grill chicken until opaque. The exact time will depend on the thickness of your chicken.  You can also use a grill pan or the handy George Foreman Grill as well. Once chicken is done, remove and pour the saved marinade on top.

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