Grilled lemon chicken makes a great summer meal paired with rice and a salad. The chicken only needs to marinate for 20 minutes.
Ingredients
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⅓ cup lemon juice
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¼ cup olive oil
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1 tablespoon Dijon mustard
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2 large cloves garlic, finely chopped
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2 tablespoons finely chopped red bell pepper
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½ teaspoon salt
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¼ teaspoon ground black pepper
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4 skinless, boneless chicken breast halves
Description
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Combine lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper together in a bowl. Set aside 1/4 cup of the marinade to use for basting. Place chicken breasts in the bowl and stir to coat. Marinate at least 20 minutes in the refrigerator.
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Preheat an outdoor grill for high heat and lightly oil the grate.
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Remove chicken from marinade and shake off excess; discard the remaining marinade in the bowl. Cook chicken on the preheated grill until no longer pink in the center, about 6 to 8 minutes per side, basting occasionally with the reserved marinade. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
