Dairy-Free Grilled Chicken with Lemon Herb Sauce
Elevate your weeknight dinners with this vibrant Dairy-Free Grilled Chicken with Lemon Herb Sauce—perfect for those seeking a healthy, flavorful option free of dairy. Tender, juicy chicken breasts are marinated in a zesty blend of fresh lemon juice, garlic, and herbs like parsley and thyme, delivering bold, refreshing flavors with every bite. The secret is the tangy lemon herb sauce, which doubles as both marinade and garnish, creating layers of irresistible citrus and herbaceous goodness. Easy to prepare yet bursting with gourmet appeal, this recipe requires just 15 minutes of prep and grills to perfection in under 20 minutes. Pair it with your favorite grain or roasted vegetables for a stunning dairy-free meal that’s sure to impress. Keywords: dairy-free chicken recipe, healthy grilled chicken, lemon herb sauce, quick weeknight dinner, summer grilling recipes.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 whole lemons
- 0.25 cup fresh parsley
- 2 tablespoons fresh thyme
- 3 pieces garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon honey
Instructions
Begin by preparing the lemon herb sauce. Squeeze the juice from both lemons into a small mixing bowl, ensuring there are no seeds.
Finely chop the fresh parsley and thyme, and add them to the lemon juice.
Peel and mince the garlic cloves, then add them to the bowl along with 2 tablespoons of olive oil, honey, salt, and black pepper. Whisk the ingredients together to combine.
Place the chicken breasts in a shallow dish or resealable plastic bag. Pour half of the lemon herb sauce over the chicken, turning to coat all sides. Reserve the remaining sauce for serving.
Let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Preheat your grill to medium-high heat. Lightly oil the grates with the remaining tablespoon of olive oil to prevent sticking.
Remove the chicken from the marinade and place it on the grill. Discard the used marinade to avoid cross-contamination.
Grill the chicken for about 6-7 minutes on each side, or until it reaches an internal temperature of 165°F (74°C).
Once cooked, remove the chicken from the grill and let it rest for 5 minutes to allow juices to redistribute.
Serve the grilled chicken drizzled with the reserved lemon herb sauce, and garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
1607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2891 mg | 126% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.9 g | ||
| Protein | 218.4 g | 437% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 161 mg | 12% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2131 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
