Tangy, moist citrus chicken for the grill! Goes great with grilled potatoes and coleslaw. Everyone in my family loved it including my 2 picky kiddos. Defiantly will make this easy to make dish again. These were the most tender juicy and flavorful chicken breasts that I’ve ever eaten in my life. They nearly melted in my mouth.
Tender and Delicious Grilled Honey Lemon Chicken
- ¼ cup canola oil
- 1 lemon, zested and juiced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 cloves garlic, pressed
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dried Italian herb seasoning
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves
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.
Preheat grill for medium heat and lightly oil the grate.
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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