Herb and Lemon Grilled Chicken

We got this recipe many years ago and it has become one of our go-to chicken marinades.  Cayenne pepper adds just the right kick of flavor.  It is wonderful as a grilled main dish, and leftovers can be added to fajitas or to top Alfredo pasta.

lemon chicken

Herbed and Lemon Grilled Chicken

4 medium lemons, cut into wedges

½ cup vegetable oil

8 garlic cloves, minced

4 tsp. minced fresh basil

2 tsp. minced fresh thyme

2 tsp. salt

½ tsp. cayenne pepper

3 lbs. chicken, boneless, skinless

 

Gently squeeze lemons into a large re-sealable plastic bag, leaving lemon wedges in the bag.  Add the next six ingredients and squish the bag to mix.  Add chicken & turn to coat.  Seal bag and refrigerate  for up to 24-hours, turning when you think of it.  Remove chicken and grill over medium heat until juices run clear.

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