Grilled Lemon Pepper Chicken
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Grilled Lemon Pepper Chicken
Lots of lemony flavor in this simple sauce, plus grilled lemon slices, liven up a new favorite summer grilling staple. Use leftovers to make our Lemon Pepper Cobb Salad the next day!
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30 min
Prep Time
1 hr 20 min
Total Time
4
servings Make One Get One
It's all about creating one dish and turning the leftovers into something new!
Make these summer-sational grilled chicken thighs for dinner, then the next day use leftovers to make Lemon Pepper Cobb Salad–a colorful and refreshing main that packs in the veggies along with lots of flavor. Don't forget the final step of adding Land O Lakes® Sharp Cheddar Farmstyle Cut Shredded Cheese!
It's another new meal, not just the leftovers. Enjoy!
Ingredients
Compound Butter
12 cup Land O Lakes® Butter, softened
1 tablespoon chopped fresh parsley
1 tablespoon finely chopped shallot
1 12 teaspoons finely grated lemon zest
1 12 teaspoons chopped fresh thyme leaves
12 teaspoon pepper
Chicken
2 lemons, sliced 1/2 inch, ends discarded
1 large onion, sliced 1/2 inch
6 to 8 (2 12 to 3 12 pounds) bone-in skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon pepper
Fresh thyme leaves, if desired for garnish
How to make
-
STEP 1
Combine all compound butter ingredients in small bowl; mix well. Set aside.
-
STEP 2
Heat gas grill to 375-450°F (medium-high) or charcoal grill until coals are ash white.
-
STEP 3
Place lemons and onion into disposable foil pan.
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STEP 4
Loosen skin from chicken thighs; insert about 1 tablespoon compound butter under skin of each piece using all of butter. Season both sides of chicken with salt and 1 teaspoon pepper. Place chicken on top of lemons and onion, being careful not to overlap chicken pieces.
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STEP 5
Place foil pan on hot grill grate; close grill. Grill 20 miniutes. Turn and baste chicken with pan juices; grill 20 minutes longer or until chicken skin is brown and crisp and internal temperature of chicken reaches at least 165°F at thickest part of thigh. Transfer chicken to serving tray to rest 10 minutes.
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STEP 6
Scatter cooked lemon slices around chicken. Transfer pan juices and cooked onion to blender; puree until smooth. Serve sauce with chicken. Garnish with thyme leaves, if desired.
Tip #1
This delicious sauce also makes a great topping for grilled vegetables. Serve sauce hot for best consistency.
Tip #2
No grill? This dish can also be made in the oven. Use either a foil pan or a 12x9-inch baking dish. Bake in 425°F oven 35-45 minutes or until chicken skin is brown and crisp and internal temperature of chicken reaches 165°F thickest part of thigh.
470 Calories
31 Fat (g)
255 Cholesterol (mg)
1340 Sodium (mg)
5 Carbohydrates (g)
1 Dietary Fiber
41 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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