Ingredients (Serves 4)
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1/2 cup chicken broth (low-sodium)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons capers, drained and rinsed
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- 1 tablespoon fresh parsley, chopped, for garnish
- Lemon slices, for garnish (optional)
Instructions
Prepare the Chicken:
Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them with a meat mallet or rolling pin to an even thickness, about 1/2 inch. This ensures even cooking.
Rub the chicken breasts with 1 tablespoon of olive oil, then season generously with salt, pepper, and garlic powder on both sides.
Preheat the Grill:
Preheat your grill to medium-high heat (about 375°F to 400°F or 190°C to 200°C). If using a stovetop grill pan, preheat it over medium-high heat.
Grill the Chicken:
Place the chicken breasts on the hot grill or grill pan. Cook for about 4–5 minutes per side, or until the chicken is nicely charred and reaches an internal temperature of 165°F (74°C).
Once cooked, transfer the chicken to a plate and tent with aluminum foil to keep warm.
Make the Lemon-Caper Sauce:
In a skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant but not browned.
Add the chicken broth, lemon juice, and capers to the skillet. Bring the mixture to a simmer and cook for about 2–3 minutes, allowing the flavors to meld and the sauce to reduce slightly.
Stir in the lemon zest and butter, whisking until the butter is melted and the sauce is slightly thickened. Season the sauce with salt and pepper to taste.
Combine and Serve:
Return the grilled chicken breasts to the skillet, spooning the lemon-caper sauce over the chicken. Let the chicken simmer in the sauce for about 1–2 minutes to absorb the flavors.
Transfer the chicken breasts to a serving platter and pour the remaining sauce over the top.
Garnish and Enjoy:
Garnish the chicken with chopped fresh parsley and optional lemon slices for an extra burst of color and flavor.
Serve hot, alongside your favorite side dishes such as roasted vegetables, mashed potatoes, or a simple green salad.
Tips for Making Perfect Grilled Chicken with Lemon and Capers
Ensure Even Cooking: Pounding the chicken breasts to an even thickness ensures they cook evenly and stay juicy.
Don’t Overcook the Chicken: Overcooking chicken can lead to dryness. Use a meat thermometer to check for doneness, aiming for 165°F (74°C) in the thickest part of the breast.
Adjust the Sauce to Taste: The lemon-caper sauce is quite zesty. If you prefer a milder flavor, reduce the lemon juice or add a bit more butter to balance the acidity.
This Grilled Chicken with Lemon and Capers is an elegant yet simple. Enjoy!