This tangy recipe is great for spring, summer, or fall grilling! The almonds and cilantro topping add a nice crunch for every bite of your chicken. The best thing about this recipe is the easy cleanup, which is always a great bonus. Just clean your grill grate and your cutting board, and you are ready to go!

Grilled Lemon Chicken
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  • 2 ½ tbsp extra-virgin olive oil plus additional for drizzling 
  • 2 tbsp fresh lemon juice 
  • 1/2 tsp salt 
  • 1/2 tsp ground black pepper 
  • 6 large skinless boneless chicken breast halves, pounded to 1/3-inch thickness 
  • 3/4 cup plus 1/3 cup (loosely packed) chopped fresh cilantro 
  • 1/2 cup chopped toasted almonds (optional) 
  • 1 lemon, cut into 6 wedges 


  • Place 2 1/2 tablespoons oil, lemon juice, salt, and pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes.
  • Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side.
  • Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous.  Sprinkle almonds over, if desired.
  • Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges.

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