Lemon and Garlic Grilled Chicken to Impress

I’m a sucker for grilled meals that feel a little special but don’t demand hours of fussing, and a quick easy marinade tricks everyone into thinking this lemon and garlic grilled chicken is way more elaborate than it really is. Tangy, savory, smoky, and surprisingly forgiving. Serve with Medi-inspired sides like Mediterranean chickpea salad, couscous and tzatziki.

Why You’ll Love Lemon and Garlic Grilled Chicken

• Bright Citrus + Mellow Garlic: The lemon gives brightness, the garlic gives depth, and olive oil helps everything meld.
• Simple and Adjustable: The herbs are negotiable since the feature actors (lime and garlic) go with so many different flavors.
• Versatile sides: This chicken is like a blank canvas. It loves greens, roasted veggies, quinoa, or even mashed potatoes. You pretty much can’t go wrong when picking a side.

Ingredients

How To Make Lemon and Garlic Grilled Chicken

Serving Ideas

• With a crisp Greek salad like this Mediterranean chickpea salad
• Over zucchini ribbons or grilled asparagus
• On a bed of herbed couscous or quinoa
• Pulled and tossed into wraps, tacos, or grain bowls
• With a dollop of tzatziki or a drizzle of garlicky yogurt sauce

Tips and Notes

• Boneless is easier: If you don’t like chicken rare and pink around the bones, go for boneless. It cooks more quickly and evenly.
• Thighs over breasts: Breastmeat dries out pretty fast, the little bit of fat in the thighs keeps this chicken nice and moist.
• Don’t overcook: Chicken on the grill can get tough and dry if overdone. I always check the juice color: dark pink/red=rare, light pink=medium rare, clear=well done.
• No grill? Use a grill pan or cast iron skillet and sear hard, then finish in a hot oven. You can still get that delicious crust.
• Leftovers are incredible in wraps, sandwiches, or cold over salad the next day. Sometimes I even toss strips over a bowl of rice and call it lunch.