Tuscan “Meyer” Lemon Chicken

5 from 1 reviews

We love making this chicken on our EVO Flattop Grill. You can also use a large cast iron pan on the grill. To weight the chicken down, cover some bricks with foil or use any other heat resistant weighty object for juicy, crispy chicken.

Double the recipe as needed for extra guest’s. Marinating overnight is the key to super flavorful chicken. If your lemons are huge like ours you can use one, but we go for two because…well we just love our lemons! ENJOY!




  1. Sprinkle the chicken with 1 teaspoon salt on each side.
  2. Combine the olive oil, Meyer lemon zest, Meyer lemon juice, garlic, rosemary, and 1 teaspoons pepper in a small measuring cup.
  3. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish.
  4. Cover the dish with plastic wrap and refrigerate overnight.
  5. Turn the chicken 2 or 3 times while marinating.
  6. When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat).
  7. Spread 1/4 of the coals across the other side of the grill.
  8. Place the chicken on the cooler side, skin side up and weigh it down, using either a pan or grill weight. (a pizza stone covered in foil works extremely well)
  9. Cook for 12 to 15 minutes, until the underside is golden brown.
  10. Turn the chicken skin side down, weight again, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through.
  11. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking.
  12. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes.
  13. Cut in quarters or smaller pieces, sprinkle with salt, serve with the grilled lemon halves and sprinkle with fresh herbs.


Adapted From | Ina Garten