Ina’s Grilled Lemon Chicken Recipe

Difficulty: Easy | Total Time: about 6 1/2 hours | Active Time: | Makes: serves 2-3

This gluten free Grilled Lemon Chicken recipe from Ina Garten’s Barefoot Contessa cookbook is easy to make and amazingly delicious.

  • ⅓ cup lemon juice, fresh squeezed
  • ⅓ cup olive oil
  • 1 teaspoon celtic sea salt
  • ½ teaspoon ground black pepper
  • 1 ½ teaspoons fresh thyme leaves, minced
  • 1 pound boneless chicken breasts, halved and skins removed
  • 1 head Romaine lettuce, remove bottom and chiffonade leaves
  • 2 large carrots, grated or juilenned
  1. In a medium bowl, whisk together lemon juice, olive oil, salt, pepper and thyme to make marinade
  2. Place chicken breasts in a pyrex dish, then pour marinade over chicken and refrigerate for 6 hours to overnight
  3. Heat grill and cook chicken breasts for 10 minutes on each side until cooked through
  4. Cool chicken and cut diagonally into ½ inch thick slices
  5. Place chiffonaded Romaine on a serving platter, then top with julienned carrots
  6. Place chicken over vegetables and serve with “Peanut” Sauce

Member recipes are not tested by the CHOW food team.