Ina Garten Grilled Lemon Chicken

Ina Garten grilled lemon chicken is a juicy, tender appetizer with fresh lemon juice, olive oil and thyme that comes together in 6 hours 20 minutes, mostly marinating time. This easy party appetizer fits game day, summer cookouts and holiday gatherings, and the skewered slices are simple to serve warm.

Let the chicken sit in the lemon marinade for the full 6 hours, or even overnight, so the flavor goes all the way through. Cut the marinating short and the chicken tastes mild and plain instead of bright and lemony.

Ina Garten says her catering shop has made millions of pounds of this chicken, which is why it's a famous Barefoot Contessa recipe. She serves it as a skewered appetizer with a peanut satay dip, and the same chicken also works sliced into lunch salads or served whole for dinner.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Grilled Lemon Chicken

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

250

kcal

Lemon, olive oil and thyme soak into the chicken as it marinates, then the breasts turn golden on the grill. Sliced on the diagonal and skewered, the pieces stay tender and juicy.

Ingredients

• 3/4 cup freshly squeezed lemon juice (4 lemons)
  

• 3/4 cup good olive oil
  

• 2 teaspoons kosher salt
  

• 1 teaspoon freshly ground black pepper
  

• 1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)
  

• 2 pounds boneless chicken breasts, halved and skin removed
  

Directions

• Mix the marinade: Whisk together 3/4 cup lemon juice, 3/4 cup olive oil, 2 teaspoons kosher salt, 1 teaspoon black pepper and 1 tablespoon minced fresh thyme in a bowl. Use 1/2 teaspoon dried thyme instead if you don't have fresh.
• Marinate the chicken: Pour the marinade over 2 pounds of halved, skinless chicken breasts in a nonreactive bowl. Cover and refrigerate for 6 hours or overnight, since a longer rest gives a better flavor.
• Grill the chicken: Heat a charcoal grill, then cook the chicken breasts for 10 minutes on each side. They're ready once they are just cooked through.
• Slice and skewer: Let the chicken cool slightly, then cut it diagonally into 1/2-inch-thick slices. Thread the slices onto wooden sticks and serve them warm.

Tools for this recipe

• ThermoPro instant-read thermometer, OXO 12-inch locking tongs, GUSTO 12-inch bamboo skewers, 100 count, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use dried thyme instead of fresh?

Yes, the original recipe allows 1/2 teaspoon of dried thyme in place of 1 tablespoon of fresh. Dried thyme is stronger, so stick to the smaller amount.

How long can I marinate the chicken?

Marinate it for at least 6 hours, and overnight is even better because the flavor sinks in deeper. Keep the bowl covered in the refrigerator the whole time.

Can I serve this chicken as a dinner instead of an appetizer?

Yes, you can grill the breasts whole and serve them as a healthy dinner. You can also slice the chicken and toss it with vegetables and a fresh lemon vinaigrette for lunch.

Can I use a gas grill or a grill pan?

The recipe calls for a charcoal grill, but a gas grill or a grill pan works too using the same timing. Check that the chicken is just cooked through, since each grill runs a little differently.

What's the most common mistake with grilled lemon chicken?

Overcooking is the biggest issue, because the lean breasts dry out quickly once they pass done. Pull them off the grill as soon as they are just cooked through, then let them cool slightly before slicing.