Grilled Chicken with Lemon and Capers

There’s something incredibly satisfying about firing up the grill and indulging in the simple yet vibrant flavors of Grilled Chicken with Lemon and Capers. I remember the first time I grilled chicken; the sizzle as it hit the hot grates was music to my ears. The sun was shining, and the aroma of citrus and herbs filled the air, making my mouth water in anticipation. This dish is a staple in our household, especially during those warm summer evenings when we crave something light yet satisfying. The combination of juicy, marinated chicken paired with the tangy brightness of lemon and the salty bite of capers creates a delightful flavor experience that never gets old.

Shopping List for Grilled Chicken with Lemon and Capers

Gathering the right ingredients is crucial for a successful dish, and in the case of Grilled Chicken with Lemon and Capers, each ingredient plays a vital role in the final flavor. Fresh ingredients like lemon and capers bring brightness, while the chicken serves as a canvas for all these delicious flavors. Here’s what you’ll need:

• 4 boneless-skinless chicken breasts: The star of this dish, providing lean protein that grills beautifully.
• 1/4 cup olive oil: Adds moisture and richness, helping to keep the chicken juicy.
• 2 T fresh squeezed lemon juice: Brings a zesty brightness that elevates the dish.
• 1 tsp. dried oregano, crushed: Infuses the chicken with a hint of earthy flavor.
• 1 tsp. garlic puree: Adds depth and a wonderful aroma.
• 1/2 T caper juice: Provides a tangy flavor that complements the chicken.
• 2 T finely chopped capers: Delivers a briny kick, enhancing the overall taste.
• Fresh ground black pepper: To taste, adding a finishing touch of heat.

Cooking Method for Grilled Chicken with Lemon and Capers

Cooking this dish is as enjoyable as eating it. The process is straightforward, allowing you to focus on those delicious flavors. Let’s dive into the steps that will guide you to perfectly grilled chicken.

1. Start by trimming all fat and tendons from the chicken breasts. It’s important to ensure that all pieces are uniform in thickness for even cooking.
2. Make small slits crosswise down each chicken breast. This little trick helps the marinade penetrate deeply, ensuring flavorful meat.
3. Using a chef’s knife, finely chop the capers. It’s crucial to get them small so they can mix well with the marinade.
4. Crush the oregano using a rolling pin or meat mallet. Crushing releases the herb’s essential oils, enhancing its flavor.
5. In a bowl, mix together the olive oil, lemon juice, crushed oregano, garlic puree, caper juice, chopped capers, and fresh ground black pepper. This marinade will provide an explosion of flavor to the chicken.
6. Transfer the chicken breasts to a large Ziploc bag and pour the marinade over. Seal the bag, ensuring all pieces are coated, and let it marinate in the refrigerator, preferably for 4 to 6 hours or even longer if you have the time.
7. When you’re ready to cook, drain the chicken well in a colander placed in the sink to remove excess marinade.
8. Spray the grill grates with non-stick spray to prevent sticking, then preheat your gas or charcoal grill to medium-high. You should be able to hold your hand over the grill for only a few seconds at this temperature.
9. Place the chicken pieces at an angle to the grill grates and cook them for 3 to 4 minutes without moving them. This helps to develop nice grill marks.
10. After a few minutes, lift the edge of one piece of chicken to check if the grill marks are as dark as you like. When they are, rotate the chicken to the opposite angle and cook for another 3 to 4 minutes on the first side.
11. Once you have good grill marks, flip the chicken to the other side and cook for an additional 2 to 3 minutes more, depending on the thickness of the breasts.
12. The chicken is done when it feels firm but not hard to the touch when pressed with your finger. Avoid overcooking as this can dry it out.
13. Serve the chicken hot, and savor the delicious flavors you’ve created.
14. If you’re using a stove-top grill pan with ridges or a George Foreman Grill, you’ll achieve great results as well.

Helpful Hints

Every great recipe comes with its own set of tips, and Grilled Chicken with Lemon and Capers is no exception. Here are some insights to enhance your culinary experience.

• Storage: Keep any leftover chicken in an airtight container in the refrigerator for up to three days. Reheat gently to preserve moisture.
• Freezing: You can freeze the marinated chicken. Just place it in a freezer-safe bag and it will be good for up to three months.
• Pairing: This dish pairs wonderfully with a light salad or grilled vegetables. The fresh flavors complement each other beautifully.
• Variations: For a twist, try adding different herbs to the marinade, such as thyme or rosemary, for a unique flavor profile.
• Serving Suggestions: Consider serving this chicken over a bed of arugula or spinach for added color and nutrition.
• Grill Marks: To achieve the best grill marks, avoid flipping the chicken too soon. Let it cook undisturbed for a few minutes.

Side Dish Ideas for Grilled Chicken with Lemon and Capers

When it comes to serving Grilled Chicken with Lemon and Capers, the possibilities are endless. Here are some delightful side dishes and ideas that pair perfectly:

• Grilled Asparagus: The smoky flavor of grilled asparagus complements the citrusy notes of the chicken beautifully.
• Quinoa Salad: A refreshing quinoa salad with diced cucumbers and tomatoes makes for a light, healthy side option.
• Garlic Mashed Potatoes: For a heartier meal, creamy garlic mashed potatoes balance the dish’s bright flavors.
• Roasted Vegetables: A medley of seasonal roasted vegetables adds color and nutrition to your plate.
• Coleslaw: A tangy coleslaw can provide a delightful crunch, enhancing the overall texture of your meal.
• Rice Pilaf: Fluffy rice pilaf with herbs is another great way to soak up the delicious juices from the chicken.
• Summer Fruit Salad: A light fruit salad can serve as a refreshing end to the meal, contrasting the savory chicken.

FAQ

Conclusion

In summary, Grilled Chicken with Lemon and Capers is a delightful dish that combines fresh and vibrant flavors, making it a favorite for summer grilling. Its simplicity and versatility allow you to enjoy it in various settings, whether for a casual dinner or a gathering with friends. I encourage you to try making this recipe; it’s sure to become a staple in your kitchen and bring joy to your dining table.

Grilled Chicken with Lemon and Capers

Craving something fresh and flavorful? Grilled Chicken with Lemon and Capers is your answer! This dish is packed with zesty lemon and briny capers, giving you a delicious, easy weeknight dinner. Perfectly grilled chicken breasts will have your taste buds dancing!

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Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces boneless-skinless chicken breasts trimmed
• 1/4 cup olive oil
• 2 T fresh squeezed lemon juice
• 1 tsp. dried oregano, crushed
• 1 tsp. garlic puree (or crushed fresh garlic)
• 1/2 T caper juice
• 2 T finely chopped capers (or use less if you’re not wild about capers)
• fresh ground black pepper to taste

Equipment

• Grater
• Mixing Bowl
• Chef's Knife
• Blender
• Food Processor
• Frying Pan

Method

 

1. Trim all fat and tendons from chicken breasts and trim underneath side if needed so chicken pieces are all the same thickness.
2. Make small slits crosswise going down each chicken breast to help the marinade penetrate.
3. Use a chef’s knife to finely chop capers.
4. Crush the oregano with a rolling pin or meat mallet.
5. Mix together olive oil, lemon juice, oregano, garlic puree, caper juice, chopped capers, and black pepper. (You could also put all the marinade ingredients in a blender and process them rather than chopping the capers and crushing the oregano.)
6. Lay chicken flat in a large Ziploc bag and pour marinade over. Let chicken marinate in the refrigerator, preferably 4-6 hours or longer.
7. When you're ready to cook, drain chicken well in a colander placed in the sink.
8. Spray the grill grates with non-stick spray, then preheat gas or charcoal grill to medium-high. (You can only hold your hand there for a few seconds at that temperature.)
9. Lay the chicken pieces at an angle to the grill grates and cook for 3-4 minutes without moving.
10. Then lift the edge of one piece of chicken to see if grill marks are as dark as you’d like them.
11. When they look good, rotate the chicken to the opposite angle and cook 3-4 minutes more on the first side.
12. When you have good grill marks, turn chicken to the opposite side and cook 2-3 minutes more (or longer for very thick chicken breasts.)
13. Chicken is done when it feels firm (but not hard) to the touch when you press down on it with your finger.
14. Don’t overcook. Serve hot.
15. This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.

Notes

• Storage: Keep any leftover chicken in an airtight container in the refrigerator for up to three days. Reheat gently to preserve moisture.
• Freezing: You can freeze the marinated chicken. Just place it in a freezer-safe bag and it will be good for up to three months.
• Pairing: This dish pairs wonderfully with a light salad or grilled vegetables. The fresh flavors complement each other beautifully.
• Variations: For a twist, try adding different herbs to the marinade, such as thyme or rosemary, for a unique flavor profile.
• Serving Suggestions: Consider serving this chicken over a bed of arugula or spinach for added color and nutrition.

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Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.