Grilled spring chicken



10 min


4 servings

* PLUS Grilling Time: 8 minutes, Marinating Time: 20 minutes
Grilled spring chicken

Andreas Trauttmansdorff


  • 2 lemons
  • 1 green onion , thinly sliced
  • 1 tbsp lemon pepper seasoning
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 4 skinless, boneless chicken breasts


  • Finely grate peel from lemons into a large bowl. Squeeze out about 1/2 cup (125 mL) juice, then pour into bowl with peel. Stir in onion, lemon & pepper seasoning, sugar and salt. Add chicken and turn to coat. If you’re planning to grill right away, let chicken sit in marinade for up to 20 minutes at room temperature. If you’re not cooking chicken right away, place chicken in marinade, cover and refrigerate no more than 1 hour.
  • Oil grill and heat barbecue to medium. Place chicken on grill. Discard leftover marinade. Barbecue, covered, 4 to 6 minutes. Turn chicken over and continue grilling until springy when pressed, 4 to 6 more minutes. Place on plates. Excellent with asparagus and roasted baby red potatoes and yellow peppers.

Nutrition (per serving)

  • Calories
  • 233,
  • Protein
  • 33.1 g,
  • Carbohydrates
  • 3.9 g,
  • Fat
  • 8.9 g,
  • Fibre
  • 0.4 g,
  • Sodium
  • 403 mg.

Get triple the tang from a hit of freshly squeezed lemon juice, grated peel and dried lemon pepper seasoning. Baby red potatoes, asparagus spears and chunks of yellow pepper make a colourful spring side dish.

Seasoning Tip

If you don’t have a bottle of lemon & pepper seasoning, substitute with 1 extra tsp (5 mL) grated fresh lemon peel and generous pinches each of dried onion powder, salt, granulated sugar and freshly ground black pepper.

Indoor Sizzle

Preheat grilling machine to medium-high. Place chicken on grill. Discard any marinade left in bowl. Close lid and grill chicken until springy when pressed, 6 to 8 minutes.