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Rachael Ray's Honey-And-Lemon Marinated Chicken

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“This came from Everyday with Rachael Ray. She cooked this in the oven but I put it on the grill. I seared the chicken skin side down on direct heat until browned then flipped the chicken and cooked the breasts on indirect heat for around 30 minutes.”

Ingredients Nutrition


  1. Preheat oven to 400°F
  2. Line a baking sheet with foil.
  3. In a medium bowl, whisk together the lemon juice and zest, honey, garlic, cumin, oregano and 1/2 cup of the olive oil.
  4. Place the chicken breast in a glass dish that holds them snugly in a single layer and add the marinade.
  5. Cover with wrap and marinate for at least 30 minutes or up to 2 hours in the refrigerator, turning over the chicken occasionally.
  6. Heat the remaining 2 Tablespoons olive oil in a large skillet over medium-low heat.
  7. Pat the chicken dry, season with salt and pepper and place, skin side down, in the skillet.
  8. Cook until the skin is browned and crisp, about 5 minutes.
  9. Transfer the chicken, skin side up, to the prepared baking sheet.
  10. Bake until cooked through and the juices run clear, about 20 minutes.

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