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March recipe: Citrus infused lemon chicken

Lemons are in season in the UK from January to March, so this is a great recipe for welcoming spring! The lemon flavours complement the chicken perfectly and for a real lemony meal why not try some homemade lemonade alongside!

Citrus infused lemon chicken recipe


  1. Pre-heat the grill to medium (190C) and set it up for direct heat grilling. Slice the lemons in ¼ to ½ inch slices. You will require 16 slices - 4 slices per chicken breast.
  2. Place the lemons on the grill to create four separate squares, with four lemons per square. These will be the beds that the chicken sits on while cooking.
  3. Set a chicken breast on a square of four lemon slices bone side down, skin side up. Repeat this with the remaining three chicken breasts. Close the lid of the grill.
  4. Note that the chicken does not require flipping over; it will remain in position for the duration of the cooking time.
  5.  After 30 minutes lift the lid and check the chicken. Lightly brush the chicken with a little olive oil.
  6.  After a further 15 minutes, lift the lid and insert an instant read thermometer in the chicken (without touching the bone) to check the temperature. If it reads at least 75C and the juices run clear (not pink), the chicken is ready.
  7. Remove the cooked chicken to a serving platter and cover immediately with a piece of tented tin-foil. Allow the meat to rest for at least 5 minutes before serving. Now sit back and enjoy!



Recommended drinks to go with your meal

Although this chicken recipe may be light and refreshing, the bold citrus flavours provide the need for strong drinks to match; holding their own against the zesty taste of the lemon chicken.


For whites it has to be a Sauvignon Blanc, with a medium-body and crisp, refreshing flavour, this wine pairs well with the citrus tone of the dish.

In terms of rose, you need to go dry with something like a Grenache which provides a fruity aromatic flavour and a light body - perfect if enjoying this dish in the first of the spring sunshine.

When it comes to red, try a Red Burgundy. As a very flexible wine it offers high acidity, medium body and low tannins; making it perfect for white meats.

It is important to find a beer that suits the citrus flavours on offer in this recipe, therefore we’d recommend something like the Haymaker beer from Hooky Norton Brewery which works well with lemon dishes, making it the ideal choice for this month’s recipe.


With citrus fruit taking the lead on this one, it has to be time for some homemade lemonade using fresh lemons, sugar and water. The perfect accompaniment to this tangy chicken.