Michael Symon's Lemon-Shallot Marinated Chicken

For a deliciously light and flavorful marinade, Michael Symon uses fresh lemon juice, minced shallots and chopped oregano.

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  • Servings: 4

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  • 2 teaspoons finely grated lemon zest
  • 1/3 cup fresh lemon juice
  • 2 tablespoons finely chopped oregano
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil, plus more for the grill
  • 8 bone-in chicken pieces
  • Salt
  • Freshly ground pepper

How to make this recipe

  1. In a small bowl, whisk the lemon zest and juice with the oregano, shallot, garlic and 1/3 cup plus 2 tablespoons of olive oil. In a large resealable plastic bag, coat the chicken pieces with the marinade and let stand at room temperature for 30 minutes.

  2. Light a grill and oil the grates. Scrape the marinade off the chicken and season the pieces with salt and pepper. Grill the chicken over moderate heat, turning occasionally, until lightly charred, white throughout and an instant-read thermometer inserted in a thigh registers 168°, about 40 minutes.

Contributed By Published September 2013

501103 recipes/michael-symons-lemon-shallot-marinated-chicken 2013-12-06T23:37:21+00:00 Michael Symon grilling-barbecuing|barbecue-cookout|game-day|marinades-and-rubs|4|weeknight-dinner september-2013 recipes,michael-symons-lemon-shallot-marinated-chicken 501103

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