"Tangy, moist citrus chicken for the grill! Goes great with grilled potatoes and coleslaw." — Autumn Pumpkin
Watch video tips and tricks
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.
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!
Followed recipe EXACTLY, Cooked to 160F over medium heat on gas grill, let rest for 5 minutes. Paired with grilled summer squash. Rave reviews from dinner guests. Thanks for the awesome recipe!
This has so much flavor and with all the ingredients I had around the house. I didn't have a lemon, so I used two tablespoons of bottled lemon juice. I didn't like all that salt so I cut it back to a 1/2 teaspoon of salt and also only 1/2 teaspoon of black pepper. It worked great on the chicken I cooked on an indoor grill.
* 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
This citrus marinade makes chicken moist and tender on the grill.
See how to make a great marinade and basting sauce for grilled chicken.
See how to make Dr. Baker’s famous Cornell chicken.