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Grilled Honey-Lemon Chicken



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


    • ¼ cup canola oil
    • 1 lemon, zested and juiced
    • 1 tablespoon Dijon mustard
    • 1 tablespoon honey
    • 2 cloves garlic, pressed
    • 2 teaspoons Worcestershire sauce
    • 2 teaspoons dried Italian herb seasoning
    • 1 ½ teaspoons salt
    • 1 teaspoon ground black pepper
    • 4 skinless, boneless chicken breast halves


  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.

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