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Grilled Honey-Lemon Chicken

Autumn Pumpkin

"Tangy, moist citrus chicken for the grill! Goes great with grilled potatoes and coleslaw."
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Ingredients

2 h 30 m servings 277 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. 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.
  2. Preheat grill for medium heat and lightly oil the grate.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 277 calories; 16.6 g fat; 10 g carbohydrates; 23.5 g protein; 61 mg cholesterol; 1045 mg sodium. Full nutrition

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Reviews

Read all reviews 45
  1. 61 Ratings

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Most helpful positive review

The first bite of the chicken at the narrow end of the breast had me thinking the marinade was a bit overbearing, but I admit I tend to be a non-marinade guy. However, as I took a couple more b...

Most helpful critical review

This was just OK to us. Flavors were fine, but very subtle. Probably won't use this again.

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The first bite of the chicken at the narrow end of the breast had me thinking the marinade was a bit overbearing, but I admit I tend to be a non-marinade guy. However, as I took a couple more b...

Respectably good marinade. All the ingredients played quite well together. The honey could barely be tasted, and didn't contribute much sweetness, but helped to carmelize the outside. In fact, ...

Very nice. I followed the recipe exactly, except I baked the chicken in the sauce instead of grilling it. Everyone loved it!

I followed the recipe exactly except that I used stone ground mustard and marinated for 24 hours. We grilled for 8 minutes on one side and 7 on the other. These were the most tender, juicy and f...

Delicious! I used olive oil instead of canola. Also baked it in the oven at 425 for 20 minutes. Wonderful lemon flavor and very moist.

Love it! Easy and it uses things you have on hand in the house. I subbed maple syrup for honey because I didn't have any honey but it was still awesome. Made the chicken moist and gave it a gre...

This is a great recipe. I've made it a few times, and found I prefer to cut the Italian seasoning in half, and skip the salt. The chicken breasts I buy are usually already injected with a salt b...

I thought this was a very good chicken marinade although the honey is not prominant at all, the lemon really shines through in this one. I did use olive oil and cut the salt way back, other than...

Family of 6 LOVED it. They even fought over the last piece. NOTE: I peeled one lemon and slivered the peel. Added to the marinade, it was a powerful punch of lemon. YUM!