I love this grilled chicken with lemon and capers, and this is the perfect recipe for an easy, low-carb summer dinner. Anyone who enjoys lemon and capers will love this grilled chicken recipe!
There are a lot of good grilled chicken recipes on my site. But this recipe Grilled chicken with lemon and capers Which I make regularly. And it’s no surprise that I liked this recipe, because it contains capers!
How do you feel about capers? I admire these tiny, immature flower buds that are used in cooking to add flavor to salads, seasonings, sauces, vegetables, and meat dishes, so it’s no surprise that adding capers and capers to the grilled chicken marinade is one of my favorites.
The mixture of lemon, chicken and capers are the ingredients that make Chicken Piccata Such a popular dish, with countless variations. And my site uses the same flavors in Chicken bread with olive and capers sauce And the Fried chicken with lemon, green olives and capers. I also love capers in Slow cooked salmon with butter, garlic, capers and lemon And the Roasted cauliflower salad with feta, capers and red pepper. Give me all the capers, please!
If you are not a fan of capers, this may not be for you. But for everyone who enjoys the salty and sour flavor of capers, please try this recipe!
What ingredients do you need for this recipe?
- Boneless and skinless chicken breasts
- olive oil
- Fresh lemon juice, I used mine Fresh and frozen lemon juice
- dried seasoning (affiliate link)
- minced garlic (continued link), or crush fresh garlic
- Capers juice (brine from the jar)
- capers (affiliate link)
- Freshly ground black pepper, to taste
Tips for making grilled chicken breasts:
This recipe was created as part of a series on How to make grilled chicken breastsAnd, if you’re not experienced with making grilled chicken breasts (or especially if you’ve dried chicken breasts on the grill), you may want to read this post before doing so.
What is the big one?
Eating a spruce can tell you The small flower buds are called capers If you are not familiar with it. And my friend blogger Lydia did a great job writing about capers At Perfect Pantry, read that too if you’re not familiar with this my favorite ingredient.
How do you know when a roasted chicken is fully cooked?
I love to use instant read meat thermometer (affiliate link) To test my check to make sure it’s done. Chicken needs to be cooked to 165°F/75°C on the grill. If you don’t have such a thermometer, a fully cooked roast chicken should be firm but not hard to the touch when you tap your finger.
What if you don’t have an outdoor grill?
How to make grilled chicken with lemon and capers:
(Scroll down for the full printable recipe, including nutritional information.)
- Trim chicken breasts. Then cut small incisions crosswise down each breast.
- Chop the capers finely so that they mix with the other ingredients in the marinade.
- Whisk together olive oil, lemon juice, dried oregano, garlic puree, capers juice, chopped capers, and black pepper to make a delicious marinade.
- Put the chicken in a large ziplock bag, add the marinade, and leave the chicken to marinate in the refrigerator, preferably 4-6 hours or more.
- When you’re ready to cook, empty the chicken into a colander set in the sink and allow it to dry thoroughly while spraying the grill with oil or nonstick grilling spray and preheating it to medium-high.
- Place the chicken diagonally across the grill grate to get those good marks, then cook for 3-4 minutes from the first corner.
- Lift a piece of chicken to see if the grill marks are as dark as you want them to be, and when they are, rotate each piece of chicken so it’s moving at the opposite angle and cook another 3-4 minutes.
- Then flip each piece of chicken and cook for another 2-3 minutes, or until the chicken is firm (but not firm) to the touch when you tap it with your finger.
- Don’t overcook! Serve the chicken hot and wait for the compliments.
Make it a low carb meal:
Pictured, chicken is served with a simple salad of cucumber and olives Newman’s Special Creamy Caesar Dressing (Referral link). It would also be great with grilled zucchiniAnd the grilled mushroomAnd the Easy grilled vegetablesAnd the Air Fryer Turnip Friesor Fried spinach with garlic and parmesan on the side.
More delicious dinners with chicken:
4 boneless, skinless chicken breasts, trimmed
1/4 cup olive oil
2 teaspoons fresh lemon juice
1 tsp. Ground dried thyme
1 tsp. garlic puree (or crushed fresh garlic)
1/2 ton grave juice
2 tons of finely chopped capers (or use less if you’re not wild about capers)
Freshly ground black pepper, to taste
- Trim all the fat and tendons from the chicken breasts, trimming down the side if necessary so the chicken pieces are all the same thickness.
- Make small slits across the bottom of each chicken breast to help the marinade penetrate.
- Use a chef’s knife to finely chop the capers.
- Crush the oregano with a rolling pin or meat mallet.
- Mix olive oil, lemon juice, oregano, garlic puree, caper juice, chopped capers, and black pepper. (You can also put all the ingredients for the marinade in a blender and process it instead of chopping the capers and crushing the oregano.)
- Lay the chicken flat in a large ziplock bag and pour over the seasoning. Let the chicken marinate in the refrigerator preferably 4-6 hours or more.
- When you’re ready to cook, drain the chicken well into a colander set in the sink.
- Spray the grill grates with nonstick spray, then heat the gas or charcoal grill to medium-high. (You can just put your hand there for a few seconds at this temperature.)
- Place the chicken pieces at an angle on the rotisserie and cook for 3-4 minutes, without moving.
- Then lift the edge of one piece of chicken to see if the grill marks are as dark as you want them to be.
- When it looks good, rotate the chicken to the opposite angle and cook an additional 3-4 minutes on the first side.
- When you have good grill marks, flip the chicken to the other side and cook for 2-3 minutes more (or more for very thick chicken breasts).
- The chicken is cooked through and is firm (but not hard) when you press it with your finger.
- Don’t overcook. Serve hot.
- This chicken can also be cooked in Grill pan on the stove with spurs or a George Foreman Grill With good results (affiliate links).
Amount per service:
Calories: 356Total fat: 18 gramsSaturated fat: 3 gramsUnsaturated fats: 0 gramsUnsaturated fats: 14 gramsCholesterol: 102 mgsodium: 252 mgCarbohydrates: 3 gramsthe basic: 1 gramsugar: 7 gramsprotein: 38 grams
Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.
Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
This grilled chicken with lemon and capers would be a great main dish for a low-carb, keto, or low-glycemic meal, or for any stage of the original South Beach diet.
Find more recipes like these:
Uses Barbecue recipes To see more delicious ideas for grilled chicken! use the Diet type indicator To find recipes suitable for a particular food plan. You may also like to check out Kalyn’s Kitchen on PinterestAnd the in FacebookAnd the on instagramor in Youtube To see all the good recipes I share there.
Historical notes for this recipe:
This recipe was first published in 2007. I’ve made it over and over since then, and the recipe was recently updated with more information in 2022.
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