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


  • 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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