Skip to Main Content
Lemon Chicken Breast

Lemon Chicken Breast

By Traeger Kitchen

This fresh recipe is perfect any time of year, whether you're striving to stick to a New Year's resolution of eating healthier, or in need of a simple main course for a warm summer night.

Prep Time

5 Min

Cook Time

15 Min

Pellets

Alder

Ingredients

Number of People Serving

6

Activating this element will cause content on the page to be updated.
Units of Measurement:
Marinade
1 Clove garlic, coarsely chopped
2 Teaspoon honey
2 Teaspoon kosher salt
1 Teaspoon freshly ground black pepper
2 Sprig fresh thyme leaves
1 lemon, zest and juice
1/2 Cup high-quality olive oil or vegetable oil
main
6 (6 oz) boneless, skinless chicken breasts
1 lemon, cut into wedges, for serving

Step

  • 1

    To make the marinade, add the garlic, honey, salt, pepper, thyme, lemon juice and zest to a small mixing bowl. Whisk until the salt crystals and honey dissolve. Slowly whisk in the olive oil.

  • 2

    Place the chicken breast in a large resealable plastic bag and pour the marinade over them, massaging the bag to distribute the marinade evenly.

  • 3

    Refrigerate for 4 hours.

  • 4

    When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

    400 ˚F / 204 ˚C

  • 5

    Drain the chicken breasts and discard the marinade.

  • 6

    Arrange the chicken breasts directly on the grill grate and cook until the internal temperature reaches 165°F.

    400 ˚F / 204 ˚C

    165 ˚F / 74 ˚C

  • 7

    If desired, grill the reserved lemon wedges alongside the chicken, cut sides down, for 15 minutes.

  • 8

    Serve the chicken on a platter or plates with the lemon wedges.

My Notes

In order to add notes for this recipe, you must log in or create an account.