This gluten-free grilled lemon chicken comes from Ina Garten’s Barefoot Contessa cookbook and is simple to prepare yet remarkably flavorful. I halved the original recipe the first time and it still wasn’t enough for my family — they cleaned their plates, and my picky eater asked for it again the next night. It’s one of those easy, reliable dinners that keeps everyone happy.
Ina’s Grilled Lemon Chicken
2
Ingredients
- ⅓ cup fresh lemon juice, squeezed
- ⅓ cup extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons fresh thyme leaves, minced
- 1 pound boneless chicken breasts, halved (not butterflied) and skin removed
- 1 head Romaine lettuce, remove the bottom and chiffonade the leaves
- 2 large carrots, grated or julienned
- Peanut-style sauce (for serving)
Instructions
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In a medium bowl, whisk together the lemon juice, olive oil, salt, pepper and thyme to make the marinade.
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Place the chicken breasts in a shallow dish, pour the marinade over them, cover and refrigerate for at least 6 hours or up to overnight so the flavors can develop.
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Preheat and oil your grill grates. Grill the chicken for about 10 minutes per side, or until the internal temperature reaches a safe level and the juices run clear. Timing will vary with thickness.
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Let the chicken rest for a few minutes, then slice diagonally into ½-inch thick pieces.
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Arrange the chiffonaded romaine on a serving platter and scatter the grated or julienned carrots over the greens.
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Top the salad with the sliced chicken and serve with a peanut-style sauce on the side for drizzling or dipping.
Equipment
I’m on an Ina Garten roll lately — her recipes are straightforward, rely on fresh ingredients and consistently please my family. Tonight I paired the chicken with a simple salad and a peanut-style sauce for a bright, satisfying meal. Her recipes often lend themselves well to gluten-free cooking, which makes them even more useful if you need a safe, gluten-free dinner option.
Tips for success: use fresh lemon juice rather than bottled for the brightest flavor, and give the chicken ample time to marinate so the citrus and herbs penetrate the meat. When grilling, oil the grates and watch for flare-ups from the olive oil in the marinade. Let the chicken rest after grilling so the juices redistribute before slicing — that keeps the meat tender and juicy.
Serving ideas and variations: serve the grilled chicken over mixed greens, add sliced cucumbers or avocado, and finish with toasted sesame seeds for texture. If you prefer herbs other than thyme, try rosemary or oregano for a different aromatic profile. For a lighter meal, serve smaller portions of chicken with extra salad; for heartier appetites, offer rice or roasted potatoes on the side.
Make-ahead and storage: you can marinate the chicken the night before, then grill at dinnertime for a nearly effortless weeknight meal. Leftovers keep well in an airtight container in the refrigerator for 3–4 days; reheat gently or serve cold over salad. The peanut-style sauce can be made ahead and refrigerated as well.
My friend Helen introduced me to Barefoot Contessa recipes, and I’m grateful — they’re simple, delicious and family-friendly. If you try this grilled lemon chicken, it’s likely to become a repeat on your rotation too.