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Grilled Lemon Chicken with Garlic Bread


This light dinner is just the thing for an end-of-the summer evening. In minutes, thin cutlets get lemony taste from a quick marinade and smokiness from the hot grill. To complete the meal, serve with our Corn and Radish Salad.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2008


  • 3 tablespoons olive oil, plus more for grates
  • 2 garlic cloves
  • 1/4 cup fresh lemon juice, plus lemon wedges, for serving
  • Coarse salt and ground pepper
  • 1 1/2 pounds chicken cutlets (about 8)
  • 4 thick slices country bread


  1. Heat grill to high; lightly oil grates. Mince 1 garlic clove, and place in a shallow dish. Add lemon juice and 1 tablespoon oil; season with salt and pepper. Add chicken, and toss to coat. Let stand at room temperature at least 5 minutes (and up to 30).

  2. Brush bread on both sides with remaining 2 tablespoons oil; season with salt and pepper. Grill bread until beginning to char, about 1 minute per side. Cut remaining garlic clove in half, and rub cut sides over grilled bread; set bread aside (discard garlic clove).

  3. Grill chicken until opaque throughout, 1 to 3 minutes per side. Serve with garlic bread and lemon wedges.

Reviews Add a comment

  • kendrajeanne
    26 JUL, 2011
    This is a really nice summer recipe. It`s nice not to have to marinade the dish before hand so you can have your meal on the table in no time! Really nice served up with fresh salad. Mmmmm.