Whole Lemon Chicken

Introducing the whole lemon grilled chicken dish of the summer. A zesty marinade comes together in seconds in a food processor, and superstar ingredients like yogurt and lemon, yield incredibly tender, succulent chicken. This recipe is inspired by the souvlaki (small pieces of grilled, skewered meat) we grew up eating during our childhood in Greece. Go ahead and double this recipe; everyone will want second helpings, and leftovers are fantastic. ⭐

What stands out

Would you believe us if we told you this chicken contains an entire lemon—peel, flesh, juice, and all? You’ve got to try it to experience the most tender grilled chicken ever! The acid in lemon helps break down the chicken’s protein, which produces soft, juicy meat with a lovely lemon flavor. Yogurt is another tenderizing ingredient, that is key in the marinades of Balkan-style chicken dishes we grew up eating. Together, this powerful marinade creates chicken that practically falls apart. This straightforward skewered chicken recipe can be made on a gas or charcoal grill, or even in the air fryer or oven.

How to Prepare

Use a knife to cut each chicken thigh into quarters. Place in a bowl and set aside.

In a food processor (or blender), add chopped onion, whole garlic, and cut jalapeno. Pulse until finely diced.

Open the food processor and add yogurt, sliced lemon, and spices.

Blend until smooth and creamy, being careful not to over-blend to avoid bitterness.

Pour marinade over chicken thighs and refrigerate covered for at least one hour.

Once marinated thread chicken pieces onto metal skewers.

Preheat the BBQ and then grill the chicken skewers, flipping every 5 minutes, until the Whole Lemon Chicken is fully cooked or reaches an internal temperature of 165F (75C).

Serve over rice, on pita, with tzatziki, vegetables, or a salad. Enjoy!

Kitchen tip

Let the chicken sit in the marinade for at least 1 hour. If you’re using wooden skewers, make sure to soak them in cold water prior to placing them on the grill.

Swaps

Remember if you are changing or adding ingredients you may have to experiment and adjust the quantities or cooking times.

1. Use chicken breast instead of thighs for a leaner option. You may need to adjust the cooking time to avoid dryness.
2. Add fresh or dried herbs such as rosemary, thyme, or parsley to the marinade for extra flavor.
3. Instead of yogurt, use coconut milk or sour cream depending on what you have available or your dietary preferences.
4. Feel free to use wooden skewers if metal ones are not available. Soak them in cold water for at least 30 minutes before grilling to prevent burning.
5. Instead of using the BBQ, cook the marinated chicken in the oven at 375F (190C) for about 25-30 minutes, or until fully cooked (meat has an internal temperature of 165F (75C).

Serve it with

• A bowl of rice
• A fresh Greek Feta Salad
• Some soft pita or crusty bread such as our No Knead Peasant Bread
• A creamy sauce such as an Tzatziki Recipe
• Some roasted vegetables such as peppers, zucchini, or carrots

Questions

What type of Salt do you use?

We use mark Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

What type of skewers do you use for your Whole Lemon Chicken?

We used mark metal skewers for this recipe, but you can also use mark wooden skewers if you have those.

strong How long should the chicken marinate in the fridge?

The chicken should marinate, covered, in the fridge for at least one hour. If you want to marinate longer, you could marinate the chicken overnight. Do not marinate the chicken for more than 48 hours.

How can we make sure our Whole Lemon Chicken is fully cooked?

If you don’t feel confident, you can most definitely use a mark meat thermometer to check and ensure that your meat has reached the correct internal temperature. Chicken is fully cooked when it reaches an internal temperature of 165F (75C).

Can we make this recipe in the air-fryer?

Yes, absolutely, but check your air fryer settings and cook times. Almost anything that can be made on the BBQ can be made in the air fryer because the air fryer is just a mini convection oven that circulates air.

Ingredients

Makes 4 servings

• 2 lbs chicken thighs (12 small thighs), boneless, skinless, and cut
• 1 whole lemon, sliced
• 1 small onion, quartered
• 3 garlic cloves, whole
• 1 jalapeno, optional
• ⅓ cup yogurt, plain
• 1.5 teaspoons salt, to taste
• 1.5 teaspoons oregano, to taste

Equipment

• Metal Skewers
• Measuring Cups + Spoons
• Mixing Bowls
• Liquid Measuring Cup
• Large Food Processor
• Redmond Real Salt

Method

1. Cut each chicken thigh in half and cut those halves in half. Place it in a bowl and set aside.
2. To a food processor (or blender), add the chopped onion, whole garlic, and cut jalapeno. If using a food processor, pulse it until finely diced.
3. Open the food processor and add in the yogurt, sliced lemon, and the spices.
4. Blend until you have a smooth and creamy marinade. Be careful not to over-blend as the lemon can become bitter.
5. Pour the marinade over the chicken thighs and let it sit covered in the fridge for at least one hour.
6. Once the chicken is tender, take each piece and thread it onto the metal skewers.
7. Get the BBQ hot and ready, place the skewers on the grill making sure to check on them every few minutes. We like to flip ours every 5 minutes on each side until the chicken is fully cooked or reaches an internal temperature of 165F (75C).
8. Serve over rice, on pita, with tzatziki, vegetables, or a nice salad! Enjoy!