“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.” - by Jenny English
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Dip chicken in lemon juice, and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. Discard any remaining lemon juice.
- Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.
Nutrition
Amount Per Serving (4 total)
- Calories
- 139 cal
- 7%
- Fat
- 1.5 g
- 2%
- Carbs
- 3 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (282)
Rate This Recipe
"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..." See more 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!"
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