This lemon chicken recipe is an easy weeknight dinner that will not disappoint. If you have the time, let the chicken marinate in the fridge for a few hours. But if not, letting it marinate at room temperature for just a few minutes will still impart flavor. See suggestions in notes for what to serve along!
1 ½lb(6 to 7 pieces) boneless skinless chicken thighs, you can use chicken breast (see notes)
Kosher salt and pepper
Extra virgin olive oil
Fresh parsley for garnish
In a small bowl, add the spices and mix to make the spice mixture.
In another bowl or large measuring cup, combine the lemon juice, olive oil and garlic to make the marinade.
Pat the chicken dry and season with kosher salt and pepper and sprinkle the spice mixture on both sides.
Place the chicken in a bowl and add the onions. Pour in the marinade and work the chicken a bit to make sure all the pieces are well covered with the marinade.
Leave the chicken to marinate at room temperature while you heat up the grill or griddle. OR, if you have the time, cover and refrigerate for 2 to 4 hours (or up to 8 hours).
When ready, heat a grill pan over medium-high heat (or an outdoor grill over medium-high heat). Do not add oil yet to the pan. Add the lemon halves, flesh side down, and grill briefly. Remove the grilled lemons and set aside for now.
Now, brush the pan with a little extra virgin olive oil. Using a pair of tongs, add the chicken pieces in one layer (discard any remaining marinade). Cook for 6 minutes or so on each side or until chicken is well cooked through (you can adjust heat to medium, if needed. If using an outdoor grill, carefully oil the grates and cook the chicken over medium-high heat for the same amount of time. (Chicken's internal temperature should register 165 degrees F).
Transfer the grilled lemon chicken to a serving platter. Add the grilled lemons (which you can squeeze for a little more juice), and garnish with parsley. See notes for serving ideas.
To use chicken breast instead: You'll need up to 3 boneless and skinless chicken breast halves. Be sure to cut them horizontally through the middle to create thinner cutlets. I also like to use a kitchen mallet to help tenderize the chicken breasts.