Recipe by Autumn Pumpkin
"Tangy, moist citrus chicken for the grill! Goes great with grilled potatoes and coleslaw."
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lemon, zested and juiced
dried Italian herb seasoning
1 1/2 teaspoons
ground black pepper
skinless, boneless chicken breast halves
The first bite of the chicken at the narrow end of the breast had me thinking the marinade was a bit overbearing, but I admit I tend to be a non-marinade guy. However, as I took a couple more bites I was treated to a wonderfully moist chicken breast where the subtle sweetness of the marinade complemented the chicken perfectly. I will definitely make this again but I’ll make sure the chicken breasts are reasonably medium-thick so the marinade does not overpower the taste of the chicken.
Respectably good marinade. All the ingredients played quite well together. The honey could barely be tasted, and didn't contribute much sweetness, but helped to carmelize the outside. In fact, nothing really stood out above the other components. We didn't discern the Dijon mustard or the garlic, either. Not that this is bad, mind you. I marinated a portobello mushroom cap and tomato slices, grilling them along with the chicken, and this sauce was compatible with those items, as well. The chicken was very juicy, but I attribute that more to the manner of cooking than to a virtue of this particular recipe. Very good. Not exactly rock-your-world-can't-wait-to-have-it-again-five-stars good, but I could see myself possibly making it sometime in the future.
Very nice. I followed the recipe exactly, except I baked the chicken in the sauce instead of grilling it. Everyone loved it!
Love it! Easy and it uses things you have on hand in the house. I subbed maple syrup for honey because I didn't have any honey but it was still awesome. Made the chicken moist and gave it a great tangy taste. My hubby even at it the next day and he usually hates leftovers. I'll be making this again, thanks.
what a great recipe!! I'll for sure be making this again and again! I added a touch more honey to the marinade because I've always love the taste of honey and chicken
Delicious! I used olive oil instead of canola. Also baked it in the oven at 425 for 20 minutes. Wonderful lemon flavor and very moist.
I thought this was a very good chicken marinade although the honey is not prominant at all, the lemon really shines through in this one. I did use olive oil and cut the salt way back, other than that, love the fresh lemon zest and fresh garlic. Thanks!
Very easy, husband loved it. I added only a splash of oil and cooked the chicken in the marinade in a skillet. I didn't have italian seasoning so I used a mix of oregano, parsley, rosemary, and thyme. It turned out really well. I served it with rice and a salad.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Honey-Lemon Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 149
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