Grilled Lemon Chicken with Coconut Turmeric Rice

A summertime classic, Grilled Lemon Chicken, offers freshness with savory zest.   With just a few ingredients and 10 minutes prep time, it is super easy and quick, even for a weeknight meal.  Coconut Turmeric Rice recipe follows Grilled Lemon Chicken.

Photo by Katerina Pavlickova on Unsplash

Photo by Katerina Pavlickova on Unsplash

Grilled Lemon Chicken

Serve sliced over a bed of seasonal greens or coconut turmeric rice (recipe below).  Enjoy more fresh produce on the side to amplify the nutritive value.  Grilled summer veggies such as zucchini, yellow summer squash, and peppers make this dish a delectable summer favorite. 

Love leftovers, as a repeat over fresh produce, in a wrap, or as chicken salad (just add quality mayo, sliced grapes, cubed apple, chopped celery and walnuts or sliced almonds).  Eighteen more simple, delicious and satisfying recipes are available in A Fresh Wellness Mindset


6 Tbsp fresh lemon juice

4 Tbsp extra virgin olive oil

2 garlic cloves, minced finely or tsp garlic granules

Skinless boneless chicken breast halves (this recipe covers about four).  If cooking more, adjust the marinade.

1/2 tsp finely ground sea or mineral salt

3 turns freshly ground black pepper if desired

Scallions (sliced lengthwise) to dress the top if desired


Whisk the first three ingredients in a small glass bowl. 

Put the chicken two at a time into a large zip plastic bag; don’t seal the bag, but hold it somewhat upright; this allows air to move so you don’t pop the bag and keeps juices inside. 

Gently pound chicken in the bag with smooth side of a kitchen mallet until even thickness, a few minutes.  Remove and repeat until done.

Add the marinade to the large zip-top plastic bag with all of the chicken (about breast halves to a bag). 

Seal the bag.  Move it around a bit to cover the chicken with all combined ingredients. 

Marinate in refrigerator at least 30 minutes (all day is fine too); turn the bag a few times while marinating.  

Brush grill grates and lightly oil them.  Heat the grill to medium high. 

Place chicken on grill.

Lightly salt & pepper. Baste a little extra marinade on the chicken now and once after turning, but then discard the marinade bag, giving the marinade on the chicken time to heat since it has raw chicken juices (don’t baste at the end of cooking).

Keep an eye on the grill so it doesn’t flare, lowering heat to medium.  Don’t let it flame up.  When you can lift a chicken breast easily with tongs, it is ready to turn.

Grill about 6 minutes on each side or until internal temperature is 165 degrees.

After turning the chicken breast, place a scallion sliced the long way so it sort of fans out.  Let the second side finish.

After the last flip use a clean utensil to remove so the uncooked chicken juices don’t transfer. 

Let rest about 5 minutes before cutting.  Delish!

Coconut Turmeric Rice -


½ cup certified organic Indian White Basmati

1 cup broth

1/8 cup full fat coconut milk in the can

2 tsp ground turmeric, or 1 tsp fresh grated turmeric (adjust to taste)


Soak the rice for 8 hours or longer in purified water.

Rinse the rice.

Bring broth to a boil with rice.

Turn down flame to simmer and cover.

Cook according to rice package directions, about 20 minutes.

At the end of cooking, lower the heat to the lowest setting.

Gently stir in the coconut milk and turmeric.

Return lid to pan.  Turn off heat.  Let sit for about 5 minutes and serve warm.

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