Recipe by Jenny English
"This is the recipe that my friends and family still beg me to make when the grill is brought out. It's so easy and versatile, and can be tried on several different meats. I like it with scalloped potatoes, baked potatoes or rice pilaf. Try it with cilantro or oregano instead of parsley. Save leftovers for salad the next day."
Watch video tips and tricks
4 skinless, boneless chicken breast halves
skinless, boneless chicken breast halves
ground black pepper to taste
seasoning salt to taste
A new family favorite! I let the chicken breasts soak while I heated up the grill - about 5 minutes - then seasoned with garlic powder, seasoned salt and Italian herb seasoning. I turned the heat down to medium low and cooked them "low and slow" - about 6 minutes on one side, 10 minutes on the other. When I turned the breasts, I put a pat of butter on each to keep things moist. The results were outstanding. Nothing plain or run-of-the-mill about it! The ckicken was bursting with flavor - you could taste the lemon juice as well as the seasonings. The only thing I will do differently next time is double the amount of chicken cooked. My husband is disappointed there isn't more for leftovers!
I made this twice this summer: The first time, we could hardly tase any "lemon." The second time, I poked a couple holes in the chicken with my knife and let it sit in the lemon juice mix for apprx 5 min. I then added some lemon pepper seasoning. Much better, and had a nice, light lemon flavor.
My family really enjoyed this. I put the ingredients in my frozen bag of chicken and let it marinate while it was thawing. Next time I would add seasoned pepper and maybe some garlic. Very good.
Simple to make. I combined the dry ingredients with the juice of 2 lemons and OLIVE OIL and marinated the chicken for about 15 minutes prior to grilling. The chicken was moist with a mild lemon flavor. Will make again.
Good, simple recipe. The chicken was moist. Grill Mates Montreal Seasoning by McCormick could be substituted for the seasoned salt. This is a recipe that allows for changes according to personal tastes.
Soooo easy and soooo good. My two year old said it was delicious and it even pleased the picky husband and twelve year old. I used Lawry's for seasoning salt and cubed the chicken for kabobs. It was very moist and had great flavor. I have already passed it along to friends and family.
I WILL make this again and again, mostly due to the fact that *ALL* my family liked AND I liked it's simplicity. (If you don't over-cook) the chicken is very juicy with a nice, fresh,lightly-spicy flavor, that is EXCEPTIONAL cut up (or I sometimes make with chicken tenders)on lettuce greens with a creamy dressing. Thank you, Jenny for the quick, healthy and "popular" recipe! I can always use recipes like this!
I liked this recipe, over other easy to prepare chicken recipes, because the preprep was so easy. I like chicken a little spicier and instead of lemon juice, I rubbed in a prepared lemon pepper spice in a jar. It tasted great and I will use again.
* Percent Daily Values are based on a 2,000 calorie diet.
Jenny's Grilled Chicken Breasts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 13
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Watch how to make this recipe for top-rated grilled chicken.
See how to make a great marinade and basting sauce for grilled chicken.
See how to make a tasty chicken salad using leftover grilled chicken.