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 Minutes
Cook Time
15 Minutes
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.
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