Lemon-coriander chicken

Total Time
32 min
7 min
25 min
Lemon lovers will thoroughly enjoy this easy dish, where the chicken can either be grilled or broiled to perfection. We use a quartered chicken versus one that was cut up for this dish, so that there are fewer pieces to turn while cooking. You get a double dose of the flavorful homemade dressing, first as a marinade and then as a basting liquid for the chicken as it cooks. Coriander is the seed of the cilantro plant. It has an earthy, lemony flavor that pairs well with the flavors of this dish. You can substitute the same amount of ground cumin, if you like, which will give the dish a slightly nutty and peppery taste.


Fresh lemon juice

¾ cup(s)


6 medium, finely chopped


3 clove(s), crushed through a press

Ground coriander

1 Tbsp

Lemon zest

3 tsp

Table salt

¾ tsp

Black pepper

½ tsp, coarsely ground

Uncooked boneless skinless chicken breast

3¼ breast(s), quartered


  1. Combine the lemon juice, scallions, garlic, coriander, lemon zest, salt, and pepper in a small bowl. Measure 1⁄2 cup of the juice mixture into another small bowl.
  2. Pour the remaining juice mixture into a zip-close plastic bag; add the chicken. Squeeze out the air and seal bag; turn to coat chicken. Refrigerate, turning the bag occasionally, at least 4 hours or overnight.
  3. Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
  4. Transfer the chicken pieces from the bag to the grill or broiler rack; discard the marinade in the bag. Grill or broil the chicken 5 inches from the heat, turning and basting occasionally with the 1⁄2 cup reserved marinade, until an instant-read thermometer inserted in a thigh registers 180°F, 20–25 minutes. Cut each chicken quarter into 2 pieces. Yields 1 piece of chicken per serving.