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Grilled Lemon Chicken

Tender and juicy barbecued chicken breasts with rosemary, garlic, and lemon marinade.
Cook Time30 minutes
Course: Main Course
Cuisine: American
Keyword: allergy-friendly, barbecue, chicken, corn-free, dairy-free, egg-free, flourless recipe, gluten-free, low fomap, marinade, nut-free, paleo
Servings: 4 Servings
Author: Mary Krick

Ingredients

  • 4 Chicken Breast flattened
  • Kosher Salt
  • 1/4 cup olive oil
  • 2 tsp. grated lemon zest 2-4 lemons depending on size
  • 1/3 cup plus 1-2 tbsp. freshly squeezed lemon juice I added 2 extra tbsp
  • 1- 1 1/2 tbsp. minced garlic ~ I use 1 1/2 ~ use fresh for corn-free diets
  • 1 tbsp. dried rosemary leaves
  • 1 tsp. ground black pepper

Instructions

  • Sprinkle both sides of the chicken with salt. Place chicken in a pan that will hold the marinade. I found a 9"x13" cake pan with a lid worked great, no spills in the fridge.
  • In a small bowl combine all ingredients. Pour this mixture over the chicken, cover, and refrigerate for at least 4 hours. I like to marinate mine overnight.
  • Heat up the barbecue.
  • Remove the chicken from the marinade, discarding the marinade. Grill chicken on low to medium heat for about 20-30 minutes. Watch carefully and turn throughout the grilling to cook chicken evenly.

Notes

The chicken will need to marinate for at least 4 hours.
**Garlic Replacer for Low FODMAP diets