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The first time I experimented with grilling chicken was during a chilly Thanksgiving weekend when I decided to swap out the traditional turkey with grilled chicken infused with zesty lemon and fragrant herbs.
The dish was a hit, with every bite capturing a perfect balance of smoky char, tangy citrus, and herbaceous warmth.
The secret to a perfect lemon herb grilled chicken lies in the grilling. Knowing how long to grill chicken and how to create those beautiful char marks elevates your dish to restaurant quality.
Grilling introduces a unique smoky flavor that’s hard to replicate with other cooking methods.
The contrast between the crispy sweet potato fries and the creamy cabbage coleslaw is intentional. In culinary terms, texture plays a crucial role in how we perceive flavor.
The crunch of the fries paired with the tender, juicy grilled chicken and the refreshing crunch of the slaw creates a symphony in every bite.
This dish is perfect for quick weeknight dinners, summer BBQs, or holiday feasts like Christmas and Thanksgiving. It’s a balanced dish that’s as visually appealing as it is delicious.
✅ Read the entire article to ensure you’re fully prepared with all the necessary equipment and ingredients. The full recipe and cooking instructions are below.
Key Ingredients for Grilled Lemon Herb Chicken
Here are the key ingredients you will need for this lemon herb grilled chicken recipe:
- Whole Chicken: A whole chicken (or chicken parts) is the star of the dish. Choosing an organic, free-range option can enhance flavor and tenderness.
- Extra-Virgin Olive Oil: A heart-healthy fat that enhances flavor and helps the marinade coat the chicken evenly.
- Lemons (Juice and Zest): The citrusy tang of lemon juice brightens the flavor profile while the zest offers a concentrated burst of aromatic oils. This combination helps tenderize the meat and infuses a fresh, zesty note.
- Garlic: Minced garlic brings a warm pungent flavor that complements the bright acidity of the lemon without overpowering the herbs.
- Smoked Paprika: This spice adds a subtle smokiness and a beautiful color to the chicken, enhancing the grilled experience without overpowering the delicate lemon and herb notes.
- Herbs (Oregano, Thyme, Rosemary, Parsley): The blend of dried herbs such as oregano and thyme, along with fresh rosemary and parsley, creates a complex flavor profile that’s both earthy and aromatic.
- Cayenne Pepper (Optional): For those who like a hint of heat, a small amount of cayenne pepper can add a gentle kick without masking the other flavors.
- Sweet Potatoes: These are transformed into crispy fries. Sweet potatoes offer a naturally sweet flavor that contrasts beautifully with the savory grilled chicken.
- Cabbage & Carrots: When combined with carrots and red onions in the coleslaw, cabbage contributes to a refreshing, nutritious side that balances the meal with its crisp texture and subtle peppery notes.
Equipment Needed for Making Grilled Chicken
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- Grill (Gas or Charcoal): A reliable grill is essential for achieving the perfect char and smoky flavor on the chicken. Whether using a gas or charcoal grill, make sure it reaches medium-high heat (around 400°F/200°C).
- Meat Thermometer: To ensure the chicken is cooked safely and remains juicy, a meat thermometer is crucial. Aim for an internal temperature of 165°F (74°C).
- Large Mixing Bowl: Use this bowl for preparing your marinade and ensuring that the chicken is evenly coated.
- Resealable Bag or Shallow Dish: For marinating the chicken, choose a container that allows the marinade to penetrate every part of the meat.
- Tongs and Spatula: Essential for safely flipping and handling the chicken on the grill.
- Cutting Board and Chef Knife: For uniformly slicing the chicken into slices and sweet potatoes into fries, ensuring even cooking.
- Large Bowl: To soak the sweet potato slices in cold water, which helps remove excess starch and promotes crispiness.
- Baking Sheet and Parchment Paper: A non-stick surface on the baking sheet, lined with parchment paper, is ideal for baking the fries evenly at 425°F (220°C).
- Vegetable Grater or Julienne Peeler: For shredding the cabbage and carrots into thin, uniform strips.
- Whisk: To blend the Greek yogurt, mayonnaise, vinegar, mustard, and honey into a smooth, cohesive dressing.
Nutritional Benefits of the Lemon Herb Chicken with Sweet Potato Fries
This recipe is packed with nutrients and offers a range of health benefits, including:
- High-Quality Protein: The grilled chicken provides lean, high-quality protein, which is essential for muscle building, tissue repair, and overall metabolic health.
- Healthy Fats: Extra-virgin olive oil is a source of monounsaturated fats, which can help reduce bad cholesterol levels and lower the risk of heart disease.
- Vitamin A: Sweet potatoes are a powerhouse of beta-carotene, which the body converts into Vitamin A. This nutrient is essential for maintaining optimal eye health, especially for vision in low light, as well as supporting skin health and overall cellular function.
- Immune-Boosting Vitamin C: Both lemons and cabbage deliver a generous dose of Vitamin C. This potent antioxidant is critical for a strong immune system by stimulating the production and function of white blood cells that fight off infections.
- Antioxidants: Antioxidants present in ingredients like garlic, lemons, and herbs help combat oxidative stress by neutralizing free radicals, which can reduce inflammation and promote overall wellness.
- Fiber: The inclusion of sweet potatoes and cabbage provides a healthy dose of dietary fiber. Fiber is crucial for maintaining digestive health, supporting a feeling of fullness, and aiding in blood sugar regulation.
- Complex Carbohydrates: Sweet potatoes contribute complex carbohydrates, offering a steady, long-lasting source of energy. These carbs are digested slowly, helping to maintain balanced blood sugar levels throughout the day.
- Rich in Iron: This recipe also offers a good amount of iron, primarily from the chicken, which is vital in preventing fatigue, supporting energy levels, and reducing the risk of iron-deficiency anemia.
What to Serve or Pair with Grilled Chicken
Grilled lemon herb chicken is incredibly versatile and pairs beautifully with a variety of sides to create a well-rounded and satisfying meal:
- Garlic Butter Rice: A fragrant, fluffy rice dish cooked with butter and infused with garlic. It’s the perfect neutral yet flavorful base to soak up all the zesty juices from the grilled chicken.
- Creamy Mashed Potatoes: Smooth, velvety mashed potatoes with a buttery finish pair excellently with the smokiness of the chicken.
- Seasonal Salad: Consider a fresh, leafy green salad with a light vinaigrette to add extra crunch and color to your plate.
- Citrus-Infused Water or Iced Tea: The refreshing taste of lemon water or unsweetened iced tea pairs well with the tangy flavors of the chicken and sides.
- Light White Wine: A crisp Sauvignon Blanc or a Chardonnay can complement the herbal and citrus notes in the chicken without overwhelming the palate.
- Lemon Basil Mocktail: This non-alcoholic beverage complements the bright, herby flavors of the grilled chicken and cleanses your palate between bites.
- Grilled Vegetables: Seasonal vegetables like asparagus, zucchini, or bell peppers grilled alongside the chicken add a nutritious, colorful element to the meal.
- Whole Grain Options: For a more filling meal, serve with a side of quinoa, brown rice, or a whole grain bread to balance the protein and vegetables.
- Fresh Salsa or Pico de Gallo: A fresh, tomato-based salsa can provide an extra burst of flavor and a touch of acidity that enhances the overall dining experience.
Quick Tips for the Perfect Lemon Herb Grilled Chicken Dish
- Marination Matters: For the best flavor, marinate the chicken for at least an hour. Overnight marination enhances the herb infusion.
- Uniform Cuts: Ensure your sweet potato fries are cut evenly to guarantee uniform cooking.
- Temperature Check: Use a meat thermometer for the chicken. Perfectly cooked chicken breast should register at 165°F (74°C).
- Broil for Extra Crunch: If your fries aren’t as crispy as you’d like, finish them off under the broiler for an extra 2-3 minutes, but be cautious.
- Dressing Balance: Adjust the coleslaw dressing to your taste, more vinegar for tang or a bit more honey for sweetness.
- Adjust Heat: The cayenne pepper in the chicken marinade is optional. Adjust it based on your preferred spice level.
- Fresh is Best: Whenever possible, use fresh herbs for a more vibrant flavor profile.
- Resting Time: Let the grilled chicken rest to retain juices.
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From a chef’s point of view, every element in this grilled chicken recipe plays a crucial role. The secret to a perfect lemon herb grilled chicken lies in the balance of flavors and grilling.
So, as you embark on creating this dish, remember that cooking is as much about passion and experimentation as it is about following a recipe.
Here are some additional insights to keep in mind:
- Vegetable Variations: The coleslaw can be enhanced with a few extra ingredients like sliced apples or raisins for a touch of sweetness, or even some red bell pepper for a pop of color.
- Leftovers Love: This dish reheats well, making it an ideal candidate for meal prep. Store the components separately and mix them together when ready to enjoy for a healthy lunch or dinner the next day.
Happy cooking and bon appétit!
Lemon Herb Grilled Chicken with Crispy Sweet Potato Fries
Description
This smoky lemon herb grilled chicken is a protein-rich, flavor-packed delight, combining zesty citrus, fragrant herbs, and a perfectly crisp, charred finish.
Ingredients
For the Chicken
For the Sweet Potato Fries
For the Cabbage Coleslaw
Cooking Instructions
Preparing the Chicken
Clean and Pat Dry
- Remove any giblets from the chicken cavity, then rinse the chicken under cold water and pat it dry thoroughly with paper towels.
- Drying the chicken is essential for a beautifully crisp skin during grilling.
Spatchcock (Optional for Even Cooking)
- For more even grilling and faster cooking, consider spatchcocking the chicken.
- Use kitchen shears or a sharp knife to remove the backbone, then press the chicken flat.
- If you prefer to grill it whole without spatchcocking, ensure your grill is large enough to accommodate the entire bird.
Marinate the Chicken
Mix the Marinade
- In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, smoked paprika, cumin, onion powder, dried oregano, fresh thyme, salt, black pepper, and cayenne pepper.
- Stir until well blended.
Marinate the Chicken
- Place the whole chicken (or the spatchcocked chicken) in a large resealable bag or a shallow dish.
- Pour the marinade evenly over the chicken, ensuring both the skin and the cavity receive a generous coating.
- For best results, cover and refrigerate for at least 2 hours or, ideally, overnight.
- The longer the chicken marinates, the more the flavors will infuse the meat.
Add Fresh Herbs
- Just before grilling, sprinkle the chopped fresh parsley and rosemary leaves over the chicken.
- This ensures that the herbs stay vibrant and add an extra burst of aroma.
Grill the Chicken
Preheat Your Grill
- Heat your grill to medium-high heat (around 400°F/200°C).
- If you’re grilling a whole chicken, ensure the grill has enough space to maintain even heat.
For a Spatchcocked Chicken
- Place the chicken skin-side down first.
- Sprinkle a little extra salt and pepper if desired.
- Grill for about 10-15 minutes until the skin is nicely charred.
- Flip and grill for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.
For a Whole Chicken (Unspatchcocked)
- Place the chicken on the grill, breast-side up initially, and close the lid.
- Sprinkle a little extra salt and pepper if desired.
- Grill for about 1 to 1.5 hours, rotating occasionally, if necessary, until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
- For extra crispiness, move to direct heat for the last 5–10 minutes, watching closely to avoid burning.
Achieve that Perfect Char
- The marinade will create a beautifully blackened, smoky crust on the skin.
- Avoid moving the chicken too often, let it sear to lock in those delicious juices.
Rest the Chicken
- Once cooked, remove the chicken from the grill and allow it to rest for 15 minutes.
- Resting helps redistribute the juices throughout the meat, ensuring every bite is moist and flavorful.
Prepare the Sweet Potato Fries
Cut and Soak
- Cut the sweet potatoes into even sticks.
- If you prefer extra crispy fries, consider cutting them thinner.
- Soak the fries in cold water for 30 minutes to remove excess starch for extra crispiness.
Season
- Drain and pat the fries dry.
- Toss them in a bowl with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Ensure they are evenly coated.
Bake
- Preheat your oven to 425°F (220°C).
- Spread the fries in a single layer on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, flipping halfway through, until the fries are golden and crispy.
- If you prefer extra crispy fries, consider baking them a bit longer, but be sure to keep an eye on them.
Prepare the Cabbage Coleslaw
Combine Vegetables
- In a large bowl, mix the shredded cabbage, grated carrots, and thinly sliced red onion.
Make the Dressing
- In a separate bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, and Dijon mustard.
- Season with salt and pepper.
Mix Together
- Pour the dressing over the cabbage mixture.
- Toss thoroughly to coat all the vegetables.
- Refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld before serving.
Plate and Serve
Arrange the Plate
- Slice the grilled chicken into strips or serve whole.
- Arrange neatly on a plate, ensuring an appetizing display.
- Drizzle a little extra lemon juice or garnish with a sprig of fresh herb for an extra pop of flavor.
- Neatly stack a portion of crispy sweet potato fries on the side.
- Add a generous portion of the creamy cabbage coleslaw to complete the meal.
Serve
- Place a lemon wedge on the side for an optional zesty enhancement.
- Sprinkle freshly chopped parsley over the plate for added color and freshness.
- Serve immediately and enjoy this well-balanced meal, packed with protein, fiber, and a delicious mix of savory and tangy flavors.
Nutrition Facts
Servings 6
Serving Size 1 plate
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 4g20%
- Cholesterol 105mg35%
- Sodium 780mg33%
- Potassium 900mg26%
- Total Carbohydrate 35g12%
- Dietary Fiber 6g24%
- Sugars 8g
- Protein 38g76%
- Vitamin A 1500 IU
- Calcium 60 mg
- Iron 2.5 mg
- Vitamin D 100 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Chicken thickness matters, even cuts cook evenly.
- Don’t overcrowd fries, they’ll steam instead of crisp.
- Consider longer marinating time (2+ hours) for deeper flavor.
- Indirect grilling prevents burning while ensuring juicy meat.
- Check temperature in the thigh (not breast) for doneness.
- Let chicken rest after grilling, this keeps juices locked in.
- For extra crispy fries, soak sweet potatoes in cold water for 20 minutes before baking.
- Make coleslaw ahead, it gets better as it chills.
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