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Grilled Honey-Lemon Chicken

Grilled Honey-Lemon Chicken

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    2 h 30 m
Autumn Pumpkin

Autumn Pumpkin

Tangy, moist citrus chicken for the grill! Goes great with grilled potatoes and coleslaw.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1045 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  1. Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours.
  2. Preheat grill for medium heat and lightly oil the grate.
  3. Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.
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Reviews

Spunky Buddy
26

Spunky Buddy

8/26/2012

The first bite of the chicken at the narrow end of the breast had me thinking the marinade was a bit overbearing, but I admit I tend to be a non-marinade guy. However, as I took a couple more bites I was treated to a wonderfully moist chicken breast where the subtle sweetness of the marinade complemented the chicken perfectly. I will definitely make this again but I’ll make sure the chicken breasts are reasonably medium-thick so the marinade does not overpower the taste of the chicken.

Baricat
9

Baricat

9/2/2012

Respectably good marinade. All the ingredients played quite well together. The honey could barely be tasted, and didn't contribute much sweetness, but helped to carmelize the outside. In fact, nothing really stood out above the other components. We didn't discern the Dijon mustard or the garlic, either. Not that this is bad, mind you. I marinated a portobello mushroom cap and tomato slices, grilling them along with the chicken, and this sauce was compatible with those items, as well. The chicken was very juicy, but I attribute that more to the manner of cooking than to a virtue of this particular recipe. Very good. Not exactly rock-your-world-can't-wait-to-have-it-again-five-stars good, but I could see myself possibly making it sometime in the future.

Kimberly Kotz Walls
6

Kimberly Kotz Walls

3/27/2013

Very nice. I followed the recipe exactly, except I baked the chicken in the sauce instead of grilling it. Everyone loved it!

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