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Lemon Chicken Breast

5

15

Cherry

This light and fresh recipe is perfect any time of year. Grill it up for a family weeknight meal or share with friends on the weekend.

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  • 1 Clove garlic, coarsely chopped

  • 2 Teaspoon honey

  • 2 Teaspoon Kosher salt

  • 1 Teaspoon freshly ground black pepper

  • 2 Sprig fresh thyme leaves

  • Zest of 1 lemon

  • 1/2 Cup high-quality olive oil or vegetable oil

  • Juice of 1 lemon

  • 6 (6 oz) boneless, skinless chicken breasts

  • 1 lemon, cut into wedges, for serving

  • 1

    Make the marinade: In a small bowl, whisk together the garlic, honey, salt, pepper, thyme, lemon zest, and lemon juice until the honey and salt dissolve. Slowly pour in the olive oil and whisk until emulsified.

    • 1 Clove garlic, coarsely chopped

    • 2 Teaspoon honey

    • 2 Teaspoon Kosher salt

    • 1 Teaspoon freshly ground black pepper

    • 2 Sprig fresh thyme leaves

    • Zest of 1 lemon

    • 1/2 Cup high-quality olive oil or vegetable oil

    • Juice of 1 lemon

  • 2

    Place the chicken breasts in a large resealable plastic bag and pour the marinade over, massaging the bag to distribute the marinade evenly. Refrigerate for 4 hours.

    • 6 (6 oz) boneless, skinless chicken breasts

  • 3

    When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

    400 ˚F

  • 4

    Remove the chicken breasts from the bag and discard the marinade.
  • 5

    Insert the probe into the center of a chicken breast. Place the chicken directly on the grill grates, close the lid, and cook until the internal temperature reaches 165°F. If desired, grill the lemon wedges until grill marks appear, about 15 minutes.

    400 ˚F

    165 ˚F

  • 6

    Serve the chicken with the lemon wedges. Enjoy!

    • 1 lemon, cut into wedges, for serving

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