Ingredients
Method
- Grate zest from both lemons into a large bowl.
- Measure out 3–4 tablespoons lemon juice and add to the bowl.
- Mix in vegetable oil, soy sauce, vinegar, dry mustard, garlic, honey, chopped parsley, and black pepper.
- Trim excess fat from chicken and pound the pieces to 1-inch thickness.
- Cut any especially thick chicken breasts in half for even cooking.
- Place chicken in the marinade, refrigerate for 30 minutes to 6 hours.
- Preheat grill to 375–450°F. Grease the grill grids with oil using a paper towel.
- Grill chicken for 4–6 minutes per side until the internal temperature reaches 160°F.
- Baste with reserved marinade during the final 2 minutes of grilling for extra flavor.
Notes
For halal/kosher diets, omit Worcestershire sauce if used in the marinade.
If using red wine vinegar, substitute with white vinegar for an alcohol-free version.
Use a laser thermometer to ensure the chicken reaches 160°F but doesn't overcook beyond 170°F.
Baste only during the last 2–3 minutes of grilling to prevent marinade from burning.
In winter months, use 1 tablespoon of frozen-dried lemon zest in place of fresh lemons.
The remaining marinade can be used as a basting sauce during grilling for extra flavor.
If using red wine vinegar, substitute with white vinegar for an alcohol-free version.
Use a laser thermometer to ensure the chicken reaches 160°F but doesn't overcook beyond 170°F.
Baste only during the last 2–3 minutes of grilling to prevent marinade from burning.
In winter months, use 1 tablespoon of frozen-dried lemon zest in place of fresh lemons.
The remaining marinade can be used as a basting sauce during grilling for extra flavor.