Ina’s Grilled Lemon Chicken

This gluten free Grilled Lemon Chicken recipe from Ina Garten’s Barefoot Contessa cookbook is easy to make and amazingly delicious.

I cut her recipe in half and it was not nearly enough for my family.  They licked their plates clean and my little one asked if we could have the chicken again the next night for dinner –and he’s a guy that complains about lack of variety, so you get the idea here.

Ina's Grilled Lemon Chicken

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Servings 2


  • cup lemon juice, fresh squeezed
  • cup olive oil
  • 1 teaspoon celtic sea salt
  • ½ teaspoon ground black pepper
  • teaspoons fresh thyme leaves, minced
  • 1 pound boneless chicken breasts, halved (not butterflied) and skins removed
  • 1 head Romaine lettuce, remove bottom and chiffonade leaves
  • 2 large carrots, grated or julienned
  • "Peanut" Sauce


  • In a medium bowl, Whisk together lemon juice, olive oil, salt, pepper and thyme to make marinade
  • Place chicken breasts in a 9 x 13 inch baking dish, then pour marinade over chicken and refrigerate for 6 hours to overnight
  • Heat grill and cook chicken breasts for 10 minutes on each side until cooked through
  • Cool chicken and cut diagonally into ½ inch thick slices
  • Place chiffonaded Romaine on a serving platter, then top with julienned carrots
  • Place chicken over vegetables and serve with "Peanut" Sauce
Prep Time 20 mins
Marinate Time 6 hours
Cook Time 20 mins
Total Time 6 hrs 40 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

I’m on an Ina Garten roll, her recipes are simple, full of fresh flavors and most importantly, my family loves them.  Tonight I making a fabulous grilled salmon salad from The Barefoot Contessa Cookbook.  I love that her dishes are easy to make, and that so many of them are gluten free as well.

My best friend Helen is a big fan of Ina Garten’s and gets all of the credit for getting me onto this Barefoot Contessa kick.


21 responses to “Ina’s Grilled Lemon Chicken”

  1. I was wondering if there is anything i can substitute the Ume Plum Vinegar with or what supermarkets would sell it? I can’t seem to find it anywhere and would rather use something that could be used in everyday cooking. Thanks a bunch!

  2. Just made this tonight. Fantastic! I had some chicken I needed to use up so I grilled four pounds of chicken–leftovers yay! Thank you for the recipe.

  3. so delicious! just wondering if the marinade could be boiled off and used later on to drizzle on the chicken. wasnt sure about the safety of this. have some peanut allergic friends and my husband too. thx!

  4. I made this sans peanut sauce and it was a big hit! I looked up more of Ina Garten’s stuff. OMG! What have I been missing?

  5. I wanted to have this for dinner and had not marinated ealier in the day or prepared it the night before. I mixed up the marinade and let it set for about 10 minutes and grilled it. It was delicious.

  6. My husband and I absolutely love the Barefoot Contessa cookbooks! This is one of our favorite chicken recipes and we usually double (or triple) this recipe so we have extra for the week. Have you tried Ina’s Grilled Tuna Salad w. avocado? That’s another favorite of ours. By the way, I love you blog! Thanks for all the great recipes!

  7. I’ve hit a brick wall lately when it comes to ways to prepare my chicken. Thanks for this one..and my husband thanks you too!

  8. Ina Garten is one of my favorite Food Network personalities. This really appealed to me, so I’m making this for our dinner tonight. We don’t eat a lot of meat so I’m definitely going to enjoy this treat. I did make a bigger portion then your Elana, I took your advice and made a bit more. I have the chicken marinading in the fridge. I put the marinade in a plastic zip lock bag and put the chicken in it. Every so often I’ll go massage the chicken to distribute the liquid. It saves on a messy dish :)I didn’t have any thyme so am using herbs De province in my marinade.

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