When life gives you lemons… You make this bright, garlicky grilled chicken! Marinated in lemon juice, parsley, and a good drizzle of olive oil, the chicken stays juicy and full of flavor.

And that salsa? It’s zippy, herby, and just the thing to spoon over everything. I love adding grilled lemon halves for an extra burst of citrusy goodness. Simple, fresh, and perfect for those sunny days when the grill is calling your name.

Let’s talk grilled chicken—bright, juicy, and flavorful. This one starts with a simple but punchy marinade. You’ll want to use boneless chicken (breasts or thighs both work), and give it a good soak in freshly squeezed lemon juice, olive oil, chopped garlic, and a handful of fresh parsley.

Subscribe to Giangi's Kitchen!

Get my FREE email series: 5 Days of Easy Elevated Recipes plus a weekly newsletter!

First Name
This field is for validation purposes and should be left unchanged.

How to Make this Wonderful BBQ Chicken with Parsley, Lemon, Garlic Salsa

With all my recipes, please assemble all the ingredients before cooking and baking.

  • Remember to season it generously with salt and pepper. Let it sit for at least 30 minutes so it really soaks up all that flavor—longer if you have the time.
  • While the chicken is marinating, you can whip up the salsa. I like to throw flat-leaf parsley, a spoonful of capers, a few garlic cloves, fresh lemon juice, and a bit of olive oil into a small food processor.
  • Pulse it just until everything’s finely chopped and combined—you want texture, not a purée. Give it a taste and adjust the salt and pepper to your liking. It should be tangy and herbaceous, with a nice briny kick from the capers.
  • When you’re ready to grill, preheat your barbecue to medium-high. Place the chicken on the grill and let it cook until you get nice golden grill marks—about 5 to 7 minutes per side, depending on thickness.
  • While the chicken is cooking, take a couple of lemons, cut them in half, and place them cut-side down on the grill. Let them get beautifully caramelized—you’ll use their juice to finish the dish later.
  • You’re ready to plate once the chicken is done and the lemons are charred and juicy.
  • Serve the chicken with a generous spoonful of the parsley-caper salsa and a grilled lemon half on the side for squeezing.
  • That pop of warm citrus brings everything together. Simple, fresh, and packed with flavor—this is one of those dishes that feels like summer on a plate.

Pro Tips

I brushed some of the marinade on the grill grate before adding the chicken. As soon as I placed the chicken on the BBQ, I lowered the heat and closed the cover.

Did not turn the chicken until it was nicely cooked and the skin came effortlessly from the grill grate.

The lemons were placed on the grill halfway through the cooking and set aside once cooked. They cannot be too soft or you will lose all the juice prior to enjoying it.

If you enjoy this BBQ chicken recipe, you may want to try my other recipes.

Marinated Flat Iron Steak

Mashed Sweet Potatoes with Lemon Basil Sauce

Pork Tenderloin with Blue Cheese and Dried Cherry Salsa

 

BBQ Chicken with Parsley, Lemon, Garlic Salsa

No ratings yet
BBQ chicken with parsley, lemon, garlic salsa
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Author: Giangi Townsend
Print Pin

Ingredients 

For The Chicken Marinade

  • 2 pounds chicken, deboned
  • 3 lemons, juiced
  • 1 tablespoons olive oil
  • 3 garlic cloves, chopped
  • 3 tablespoons flat-leaf parsley, finely chopped
  • salt and pepper

For The Salsa Verde

  • 4 tablespoons flat-leaf parsley
  • 1 tablespoon capers
  • 3 garlic
  • 1 lemon, juices
  • 1 tablespoon olive oil

For The Grilling

  • 2 lemons, sliced in half

Instructions

Marinate the Chicken

  • SPlace the chicken in a shallow glass container. Add lemon juice, olive oil, chopped garlic, and chopped parsley. Season generously with salt and pepper. Cover and let it marinate for at least 30 minutes (or up to a few hours in the fridge for deeper flavor).

Make The Salsa Verde

  • Meanwhile place in a small food processor the parsley, capers, garlic, lemon juice, olive oil. Chop fine. Place in a small container and add the salt and pepper to taste.
  • The salsa has to have tanginess from the lemon, and be smooth from the olive oil.

Prepare The Grill

  • Preheat the grill.

Grill the Chicken

  • Remove the chicken from the marinade and place it on the hot grill. Cook for about 5–7 minutes per side, or until nicely charred and cooked through. Baste occasionally with the leftover marinade for extra flavor.

Grill The Lemons

  • Place the halved lemons, cut-side down, on the grill while the chicken cooks. Grill until nicely charred, then remove and set aside.
  • Serve the chicken with salsa and juice from the roasted lemons.

Nutrition

Calories: 606kcal | Carbohydrates: 17g | Protein: 44g | Fat: 41g | Saturated Fat: 10g | Cholesterol: 170mg | Sodium: 226mg | Potassium: 709mg | Fiber: 4g | Sugar: 4g | Vitamin A: 925IU | Vitamin C: 100.2mg | Calcium: 85mg | Iron: 3.4mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

Leave a comment below and tag @giangiskitchen on Instagram