Lemon Chicken


  • Makes4 servings
Lemon Chicken


Your BBQ called and it wants you to grill up this tangy chicken tonight. Pair it with a crunchy Greek salad and a side of creamy tzatziki.


  • 2 lemons

  • 1 tbsp dried oregano

  • 3/4 tsp salt

  • 3/4 tsp ground black pepper

  • 1/3 cup olive oil

  • 2 1/2 lb. meat, such as 4 bone-in, skin-on chicken breast or 8 drumstick or 2 pork tenderloin

  • 1/2 English cucumber, halved lengthwise

  • 1 1/2 cups Balkan yogurt, or Greek-style yogurt

  • 2 tbsp finely chopped dill

  • 1 small garlic clove, minced (optional)

  • 1/2 tsp salt


  • Squeeze juice from lemons. In a large bowl, whisk lemon juice with seasonings. Slowly whisk in oil. Add meat, turn to coat, then cover and refrigerate. Marinate at least 1 hour or up to 3 hours, turning over occasionally.

  • Meanwhile, make Tzatziki Sauce: Using a spoon, scrape out and discard seeds from cucumber. Finely chop cucumber, and place in a bowl. Stir in yogurt, dill, garlic and salt. Sauce will keep well, covered and refrigerated, for up to 2 days.

  • When you're ready, oil grill, then preheat barbecue to medium. Place meat on grill. Discard marinade. If grilling chicken, barbecue with lid closed; turn occasionally until cooked through and an instant-read thermometer inserted into the thickest part of chicken (without touching bone) reads 180°F (82°C). If grilling pork, cook until internal temperature reaches 155°F (68°C). Cooking will take 20-40 minutes, depending on the meat you've chosen.

  • Remove from grill; cover loosely and let stand 5-10 minutes. If using pork, slice into rounds. Serve with Tzatziki Sauce.

Nutrition (per serving)

Calories 92, Carbohydrates 44g, Fibre 27g, Sodium 1mg.

Originally published in the July 2011 issue. Photo by Yvonne Duivenvoorden.

This article was originally published on Jun 14, 2018

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