Grilled spring chicken

Name: Grilled spring chicken
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 lemons; 1 green onion, thinly sliced; 1 tbsp lemon pepper seasoning; 1 tsp granulated sugar; 1/2 tsp salt; 4 skinless, boneless chicken breasts

Prep Time10 min
Total Time10 min
Makes4 servings

*PLUS Grilling Time: 8 minutes, Marinating Time: 20 minutes

By Chatelaine

Andreas Trauttmansdorff

Ingredients

2 lemons
1 green onion, thinly sliced
1 tbsp lemon pepper seasoning
1 tsp granulated sugar
1/2 tsp salt
4 skinless, boneless chicken breasts

Instructions

Finely grate peel from lemons into a large bowl. Squeeze out about 1/2 cup (125 mL) juice, then pour into bowl with peel. Stir in onion, lemon & pepper seasoning, sugar and salt. Add chicken and turn to coat. If you're planning to grill right away, let chicken sit in marinade for up to 20 minutes at room temperature. If you're not cooking chicken right away, place chicken in marinade, cover and refrigerate no more than 1 hour.
Oil grill and heat barbecue to medium. Place chicken on grill. Discard leftover marinade. Barbecue, covered, 4 to 6 minutes. Turn chicken over and continue grilling until springy when pressed, 4 to 6 more minutes. Place on plates. Excellent with asparagus and roasted baby red potatoes and yellow peppers.

Nutrition (per serving)

Calories 233, Protein 33.1g, Carbohydrates 3.9g, Fat 8.9g, Fibre 0.4g, Sodium 403mg.

Get triple the tang from a hit of freshly squeezed lemon juice, grated peel and dried lemon pepper seasoning. Baby red potatoes, asparagus spears and chunks of yellow pepper make a colourful spring side dish.

Seasoning Tip

If you don't have a bottle of lemon & pepper seasoning, substitute with 1 extra tsp (5 mL) grated fresh lemon peel and generous pinches each of dried onion powder, salt, granulated sugar and freshly ground black pepper.

Indoor Sizzle

Preheat grilling machine to medium-high. Place chicken on grill. Discard any marinade left in bowl. Close lid and grill chicken until springy when pressed, 6 to 8 minutes.

FILED UNDER:

Dinner barbecue grill

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.