Grilled Lemon Walnut Chicken
I’m ready to light up the grill! Are you? This Grilled Lemon Walnut Chicken is delicious and easy…the perfect recipe to get you started on spring and summer dinners! You can start marinating the chicken in the morning, before you get into the busyness of your day, then grill it at dinnertime. Serve it with fruit, a salad, and potatoes or a different starch, for a complete easy meal.
This marinade is actually better for you if you eat it raw, because raw oil maintains its nutritional integrity more than cooked. Feel free to set some aside to use as a dressing for a salad to go along with your chicken. Of course, don’t eat any that has been in contact with raw chicken. I decided to use some walnut oil for this recipe, because it gives the dish a unique flavor and provides you with more omega-3 fatty acids than most other nut oils.
As you can see, JJ was my little lemon picking helper when I made the chicken! Lemons are easy to grow in California, and we actually grow 3 different kinds in our yard! This one is a cross between a citron and a lemon, called a Ponderosa Lemon. It’s almost as big as my Charlie Brown boy’s head! Lemon juice has an alkalizing effect on your body, and the oils in the skin have antimicrobial qualities…squeeze lemon in your water, then throw in the slice for a healthy, refreshing drink!
When you grill your chicken, or any other meat, do your best not to overcook it or make too many black, charred sections. The black, charred parts of meat are carcinogenic and should be cut off before eating, if possible. This article has some helpful grilling tips to make it safe.
Before we get to the recipe for the Grilled Lemon Walnut Chicken, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
This recipe is my own, but I got inspired flipping through the ideas in Vinaigrettes & Other Dressings: 60 Sensational recipes to Liven Up Greens, Grains, Slaws, and Every Kind of Salad. What a great recipe book to help you with spring and summer meal inspiration (or all year)!
- 1 Lb Chicken Thighs (boneless and skinless)
- 1 Tsp Lemon Pepper
- 1/2 Tsp Pink Himalayan Salt
- 1/4 Cup Walnut Oil
- 1/4 Cup Olive Oil
- 1/4 Cup Fresh Lemon Juice
- 1 Tsp Pink Himalayan Salt
- 2 Garlic Cloves (crushed)
- 3 Tbsp Green Onion (chopped)
- Sprinkle the raw chicken with lemon pepper and salt, and set it in a baking dish.
- Whisk together all of the ingredients for the marinade and pour it over the chicken. Cover the chicken and let it marinate until you're ready to cook it...I think overnight would be ideal!
- Grill the chicken for 7-10 minutes on each side, and make sure that it is completely cooked through before removing it from your barbecue. I closed the lid while it was cooking, to keep the heat in.
- Remove the chicken from the heat and let it sit for a few minutes, before serving. Enjoy!
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