Lemon-Herb Grilled Chicken | Midwest Living

Lemon-Herb Grilled Chicken

Lemon-Herb Grilled Chicken

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  • Makes: 8 servings
  • Prep 25 mins
  • Marinate 5 hrs

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Lemon marinade cooks down with honey to a glossy sweet-tart glaze that gives the chicken a gorgeous golden color.


  • 5 -6 pounds meaty chicken pieces (breast halves, drumsticks and thighs)
  • Kosher salt or regular salt
  • Ground black pepper
  • 3/4 cup chicken broth
  • 1/4 cup snipped fresh flat-leaf Italian parsley
  • 1 tablespoon lemon zest
  • 1/3 cup lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
  • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 1 teaspoon crushed red pepper
  • 3 cloves garlic, minced
  • 1/4 cup honey
  • Lemon halves


  1. Skin chicken pieces, if you like. Sprinkle both sides of chicken with salt and black pepper. Place chicken in a resealable bag or covered dish and set aside.
  2. For marinade: In a small bowl, combine broth, parsley, lemon zest and juice, oil, sage, thyme, red pepper and garlic. Pour marinade over chicken and turn to coat. Chill for 4 to 24 hours, turning occasionally. Remove chicken pieces, reserving marinade. Set chicken aside.
  3. Strain marinade through a fine-mesh sieve into a medium saucepan; add honey. Bring to boiling; reduce heat and simmer, uncovered, for 15 to 20 minutes or until reduced to a glaze consistency (should have 1/4 cup).
  4. Meanwhile, grill chicken. For a charcoal grill: Arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken pieces, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and no longer pink (170 degrees for breasts, 175 degrees for drumsticks and thighs). Brush with the glaze during the last 15 minutes of grilling. For a gas grill: Preheat grill. Reduce to medium. Adjust for indirect cooking. Grill as above.
  5. If you like, place a few lemon halves, cut sides down, on the grill for a few minutes when the chicken is nearly finished. Serve chicken with grilled lemon halves for squeezing over, if desired.

Nutrition Facts

(Lemon-Herb Grilled Chicken)

Servings Per Recipe 8, Niacin (mg) 11, chol. (mg) 144, Riboflavin (mg) 0, Fat, total (g) 37, carb. (g) 10, Thiamin (mg) 0, Trans fatty acid (g) 0, pro. (g) 36, vit. C (mg) 11, fiber (g) 0, vit. A (IU) 469, cal. (kcal) 522, Potassium (mg) 335, iron (mg) 2, sodium (mg) 261, sugar (g) 9, calcium (mg) 30, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 7, Monounsaturated fat (g) 18, Folate (µg) 13, sat. fat (g) 9, Pyridoxine (Vit. B6) (mg) 1

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