Grilled Lemon-Caper Chicken

This is one of my wife’s favorite dishes. It’s sort-of a cross between lemon-pepper chicken and chicken piccata. Tasty and easy to put together. When we are in the mood for a little lighter version, we skip the sauce. The chicken stands alone pretty well.

Boneless, skinless, organic chicked breasts in lemon marinade.

Grilled Lemon-Caper Chicken

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 4 servings


  • 4 chicken breast halves, skinless and boneless
  • For the Marinade:
  • Juice of two lemons
  • 1/4 c olive oil
  • zest of one lemon
  • 2 cloves garlic, minced
  • 1T kosher salt
  • 1T sugar
  • 1t black pepper
  • 2 bay leaves
  • For the sauce:
  • 1T butter
  • 1 medium shallot, minced
  • 1T flour
  • 1 c chicken stock
  • 3T capers
  • reserved chicken marinade
  • salt and pepper to taste


  1. Prepare the marinade by wisking together the lemon juice, olive oil, lemon zest, garlic, salt, and sugar. Add the bay leaves.
  2. Rinse the chicken and pat dry. Place it in a resealable plastic bag and add the marinade. Marinate the chicken for 1 - 2 hours.
  3. Prepare the grill.
  4. While the grill is heating up, remove the chicken from the plastic bag, reserving the marinade.
  5. Melt the butter in a sauce pan. Add the shallot and sauté until golden.
  6. Add the flour to make a roux, stirring until lightly browned.
  7. Stir in the chicken stock, the reserved marinade, and the capers. Simmer until thickened. Adjust the seasoning.
  8. When the grill is ready, brush the grates with oil. Grill the chicken for 4-6 minutes per side, depending on the heat of the grill and the thickness of the pieces.
  9. Plate the chicken and pour the sauce over it.

Additional Info

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