Grilled Lemon Pepper Chicken

Name: Grilled Lemon Pepper Chicken
Prep time: 30 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: Compound Butter; 1/2 cup Land O Lakes® Butter softened; 1 tablespoon chopped fresh parsley; 1 tablespoon finely chopped shallot; 1 1/2 teaspoons finely grated lemon zest; 1 1/2 teaspoons chopped fresh thyme leaves; 1/2 teaspoon pepper; Chicken; 2 lemons, sliced 1/2 inch, ends discarded; 1 large onion, sliced 1/2 inch; 6 to 8 (2 1/2 to 3 1/2 pounds) bone-in skin-on chicken thighs; 2 teaspoons kosher salt; 1 teaspoon pepper; Fresh thyme leaves, if desired for garnish

Lots of lemony flavor in this simple sauce, plus grilled lemon slices, liven up a new favorite summer grilling staple.

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30 min

Prep Time

1 hr 20 min

Total Time

servings

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Ingredients

Compound Butter

¹/₂ cup Land O Lakes® Butter, softened

1 tablespoon chopped fresh parsley

1 tablespoon finely chopped shallot

1 ¹/₂ teaspoons finely grated lemon zest

1 ¹/₂ teaspoons chopped fresh thyme leaves

¹/₂ teaspoon pepper

Chicken

2 lemons, sliced 1/2 inch, ends discarded

1 large onion, sliced 1/2 inch

6 to 8 (2 ¹/₂ to 3 ¹/₂ 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.
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.
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.
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)

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