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Spicy Grilled Chicken with Lemon and Parsley

Spicy Grilled Chicken with Lemon and Parsley

To avoid tearing the skin on the breast or thighs, turn the chickens over by picking them up from the ends of the drumsticks.


  • ¼ cup hot smoked Spanish paprika
  • ¼ cup coarsely ground black pepper
  • 1½ tablespoons cayenne pepper
  • 2 3½–4-pound chickens, preferably organic, backbones removed
  • 1 loaf country-style bread, sliced lengthwise 1 inch thick
  • ¼ cup extra-virgin olive oil
  • ½ cup parsley leaves with tender stems

Recipe Preparation

  • Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Combine paprika, salt, black pepper, and cayenne in a small bowl.

  • Working one at a time, place chickens on a work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast. Season chickens all over with paprika mixture, patting to adhere.

  • Grill chickens, skin side up, over direct heat, rotating occasionally and moving to cooler side of grill as needed to control flare-ups, until browned, 5–8 minutes. Turn skin side down and grill, rotating occasionally, until browned, 8–10 minutes. Turn chickens skin side up and move to indirect heat. Grill, rotating occasionally, until an instant-read thermometer inserted into the thickest part of thighs registers 165°, 50–60 minutes. Transfer to cutting boards and let rest 5 minutes.

  • Meanwhile, drizzle bread on both sides with ¼ cup oil total and grill over direct heat until toasted and lightly charred, about 4 minutes; transfer to a platter.

  • Grill lemons, cut side down, over direct heat until lightly charred and juices start to caramelize, about 4 minutes.

  • Place chickens on top of bread and scatter parsley over. Squeeze 2 or 3 lemon halves over; serve with remaining lemons.

  • Do Ahead: Chickens can be grilled 2 hours ahead; hold at room temperature. Grill over high to reheat, about 4 minutes, before finishing as directed above.

Recipe by Chad Colby, Chi Spacca, L.A.,

Nutritional Content

Calories (kcal) 640 Fat (g) 36 Saturated Fat (g) 9 Cholesterol (mg) 155 Carbohydrates (g) 24 Dietary Fiber (g) 4 Total Sugars (g) 3 Protein (g) 53 Sodium (mg) 3150Reviews SectionI love this recipe. It's one of the best grilled chicken recipes I've ever eaten. I kept the magazine but I'm having a hard time finding it so I'm very glad I found it here. Don't skip serving this on the grilled bread because it's absolutely amazing after it soaks up the juices from the chicken and lemon. That smoked is this a fantastic recipe.AnonymousRochester, NY05/25/19

Recipe Summary

  • ⅓ cup vegetable oil
  • 2 tablespoons lime juice
  • ½ teaspoon grated lime zest
  • 2 cloves crushed garlic
  • 1 ½ teaspoons fresh oregano
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 skinless, boneless chicken breast halves

In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.

Preheat grill for medium-high heat.

Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

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The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks .

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In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef .

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.

Chargrilled Lemon Garlic Chicken

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Winner, winner – Chargrilled Lemon Garlic Chicken is for dinner.

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Grilled Chicken with Lemon Parsley Marinade

When it’s warm outside, I want to grill. I grew up in a household where summer meant almost every meal was made on a hot charcoal or gas grill out in our backyard. I never got much experience manning the grill as a kid, but I did have a nice moment where I backed into one in a swimsuit. Ouch! That’s one way to discourage you from grilling!

Flash forward and now I am officially my father’s daughter. While I could never top his grilling skills, I sure do try. I’ve grilled just about everything and you know what, so many things just “work” on the grill. It’s a great little cooking tool, one that can handle lean cuts of meat as well as vegetables and even fruits. I love it’s versatility which allows me to create healthful meals for friends and family.

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Indian Grilled Chicken

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On the flip side, the stench of canned tuna takes me back a memory that I’d rather not remember.

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Grilled Lemon Chicken & Avocado with Shishito Peppers & Lemon Crema

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Shishito peppers are small and typically sweet, but 1 in 10 is spicy (with a Scoville rating similar to a jalapeño). Sub with a bell or padron pepper in a pinch.

Looking for clean avocado recipes? Click here for more.


4 5-oz skinless, boneless chicken breasts

1 tsp lemon zest + 2 tbsp fresh lemon juice

8 oz shishito peppers (about 24)

2 avocados, halved and pitted (peel on)

¼ cup chopped fresh parsley

Lemon crema

2 tsp lemon zest + 1 tbsp lemon juice


1. In a large bowl, place chicken, 2 tbsp oil, lemon zest and juice, paprika, salt and pepper. Mix to coat chicken. Marinate in refrigerator for 20 minutes.

2. In a separate bowl, mix shishito peppers, avocado, remaining 1 tbsp olive oil and garlic.

3. Prepare lemon crema: In a small bowl, mix together crema ingredients. Set aside.

4. Cook chicken: Preheat grill to 400ºF. Spread chicken on grill and cook covered, for 5 to 8 minutes flipping once or until a thermometer reads 165°F in center. Place peppers
and avocados on grill for the last 3 minutes of grilling. Transfer to a serving platter and top with crema and parsley.

Planked Chicken Quarters With Lemon and Herb

If you're not going to cook with wood, then next best option is to cook on wood. Here, we cook chicken over wood planks set on the grates of the grill to give it a little bit of wood flavor. We use a mixture of olive oil, lemon juice, and fresh herbs to both marinate and baste the chicken to keep it moist.



  • Protein –Chicken thighs boneless and skinless.
  • Broccolini –Trim the ends so that they look presentable and cook evenly across the board.
  • Rice –Be sure to use uncooked rice, I chose Basmati to use today.
  • Parsley –Fresh and chopped up fine, use as much or as little as you’d like!


  • Garlic –Use as much or little as you like.
  • Onion –1 small onion chopped up fine.
  • Sauces –I used both soy sauce and sriracha today, but hot sauce is totally optional and up to your preference.
  • Honey –We want a nice element of sweet stickiness with our thighs today and honey is the ticket!
  • Broth –Chicken broth, low sodium to control our salt content.
  • Seasoning –Salt and pepper.

Step-by-Step Instructions

It really doesn't get much easier for a grilled chicken breast.

  • Pierce chicken breasts with a fork and then generously season chicken breasts with salt and pepper.

  • Add all of the marinade ingredients to a plastic bag and add chicken and mix well.
  • Let marinate and then grill!

Done. Easy, right? We LOVE this as the chicken for our Avocado Chicken Chopped Salad!

TIP: Make your life easier with this handy dandy tool you can buy on Amazon. We love it and use it for any time we use large plastic food storage bags!

Watch the video: Parsley Lemon Pepper Chicken. Made without grill (October 2021).