It was actually a nice, sunny March day so I took this glorious opportunity to make Grilled Lemon Ginger Chicken.
Beautiful weather and me in my happy place grilling on the patio really brightened my mood 🙂
Lemon and ginger are a magical combination and the perfect way to start out grilling season!
How to Make Grilled Lemon Ginger Chicken
First make the chicken marinade, that also doubles as a dipping sauce.
Combine olive oil, lemon juice, honey, dijon mustard, ginger, kosher salt, pepper, and crushed red pepper flakes in a mason jar.
Or any container with a lid really.
I grated fresh ginger with a microplane grater.
Or you can use ginger paste, found in the fresh herb section of the grocery store.
Give it a good shake and you have a beautiful marinade/ sauce for the chicken.
And now we marinate the chicken.
I have two chicken breasts since it was just my husband, my son, and myself eating dinner this particular evening.
You could easily double the recipe for feeding a larger family.
Put the chicken in a bag with most of the lemon marinade.
Save the rest for a dipping sauce.
Add some garlic to the chicken and massage the bag until combined.
Marinate this for at least an hour, but preferably overnight in the fridge for maximum flavor 🙂
Preheat the grill to medium/ medium high heat.
And grill the chicken for 4 to 6 minutes per side.
Use an instant read thermometer to make sure they are above 165 degrees.
All grills heat differently and the cook time will also depend on the thickness of your chicken.
If you don’t have an instant read thermometer, click below to order one from Amazon!
Hello there, you gorgeous charred grill marks 🙂
Momma missed ya!
Serve Grilled Lemon Ginger Chicken with the lemon dipping sauce that was set aside earlier 🙂
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Grilled Lemon Ginger Chicken
Grilled Lemon Ginger Chicken has a simple marinade with lemon and ginger then grilled and served with the extra marinade for dipping
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 Tbsp honey
- 1 Tbsp dijon mustard
- 1 Tbsp fresh grated ginger or ginger paste
- kosher salt, pepper, crushed red pepper flakes
- 2 chicken breasts
- 1 Tbsp minced garlic or garlic paste
Put the olive oil, lemon juice, honey, dijon mustard, ginger, kosher salt, pepper, and crushed red pepper flakes in a mason jar or container with a lid. Shake until combined.
Put the chicken in a gallon size plastic bag, add most of the marinade (save some as a dipping sauce) and the garlic. Massage the bag until combined, marinate in the fridge overnight.
Preheat the grill to medium/ medium high. Once hot grill the chicken 4 to 6 minutes per side, or until the internal temperature is above 165 degrees.
Serve with the remaining lemon ginger sauce for dipping.