Sunny, Lemony Chicken Breasts

Barbeque BBQ Chicken Cooking Delicious Fresh Friends Grilling Honey Lemon Lift Flavours Pink Peppercorn Recipe Rose Petal Rosemary Sea Salt Simple Spring dishes

Sunny, Lemony MarinadeAs I write, it's cloudy and rainy outside Kerry & Brad's house, here in #St.Catharines.  It's our annual pilgrimage to visit #local #wineries and #breweries and enjoy lots of laughs and #goodfood with long-time friends.  

We need something to perk up our mood!  This chicken dish will add a little sunshine to anyone's day, regardless of the season or the weather!  (Serves: a crowd)

Sunny, Lemony Marinade

  • 3 large lemons, juiced + zest of 1
  • 1/2 cup / 125 ml avocado, grapeseed or canola oil
  • 1 large sprig fresh rosemary, leaves finely chopped
  • 6 cloves garlic, grated with a rasp or finely chopped
  • 1 tsp honey
  • 12 large, boneless & skinless chicken breasts, washed and dried

Combine all ingredients in a medium bowl and whisk well.  Put the chicken in a large zip-top bag and pour the marinade over top.  Seal the bag and shake it up well.  Open the bag and squeeze out as much air as possible then reseal, place in a baking dish and refrigerate for 1-4 hours, turning at least once.

The Chicken

  • 2 tbsp / 30 ml Lift Flavours Pink Peppercorn & Rose Petal Sea Salt (+ a little more to finish)
  • Oil to spray the grill

Drain the chicken and dry with kitchen towels.  Sprinkle with the Pink Peppercorn & Rose Petal Sea Salt.

Heat the grill to medium-high.  Once hot, clean with the brush of your choice and then spray with the oil to prevent the chicken from sticking.  

Turn the grill to medium.  Add the chicken breasts, smooth side down and leave for 5 minutes, then turn 90 degrees and leave another 5 minutes for nice cross-hatch marks.  Turn over and grill another 5-10 minutes.  Use a meat thermometer to ensure that the chicken is cooked to 77 degrees C.

Remove to a platter and cover with foil.  Allow to rest for 5 minutes (the chicken will continue cooking to 82 degrees).  Just before serving, sprinkle with a little extra PP & RP Sea Salt.


    • By all means, cut this recipe in half, if you don't have to feed a crowd!
    • Today, we're serving this with a creamy pasta that features a brie, tomato and basil sauce, along with steamed asparagus.  But as the weather improves, you can switch to fresh, grilled veggies!
    • You can also use this marinade for pork (chops, tenderloin), tuna/salmon steaks or shrimp (but cut the marinating time to about 30 minutes for seafood)!


    ~ Stevie

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