For dressing, whisk together lemon juice, vinegar, dill, basil, honey, mustard, pepper, and 3/4 tsp salt. In a slow stream, whisk in oil
Place chicken in a large resealable bag. Add 1/3 cup of the dressing and half the lemon slices. Seal bag; refrigerate 2 hours, turning at least once. Reserve remaining dressing, stirring in olives and remaining lemon slices.
Discard marinade and grill chicken over medium-hot cols 5 to 6 min. per side.
Place chicken on a platter and drizzle with dressing; season with salt to taste.
Originally Submitted
6/3/2009
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