Lemon and Herb Grilled Chicken


Preparation info

  • Serves


    • Difficulty


Appears in



By Tal Smith

Published 2014

  • About

At home we always had pita breads in the freezer and tahina paste in our pantry. For a quick meal we would make a piece of grilled chicken and a fresh salad, adding toasted pitas and tahina sauce. We have found that South Africans like lemon and herb grilled chicken and at Sababa we cook it on a griddle pan, which achieves a nicely charred outside, leaving the chicken tender inside. It’s a healthy, light lunch and here we have combined it with baba ganoush.


  • 1.2 kg chicken breast, skinless and boneless
  • 3 lemons
  • handful Italian flat-leaf parsley
  • handful of basil
  • 2 cloves of garlic
  • 125 ml olive oil
  • pinch of salt and freshly ground black pepper to taste


    Cut the chicken breasts in half widthways to make 2 thinner pieces.

    Grate the zest of the lemons and squeeze all the juice out. With a hand blender, blend together the herbs with the garlic, olive oil, a pinch of freshly ground black pepper, half the lemon juice and all the lemon zest. Pour the marinade over the chicken and leave it to marinate in the fridge for at least 1 hour.

    Once you are ready to cook the chicken, heat a griddle pan on the stove top. Sprinkle some salt over the chicken pieces and then grill them on the hot griddle pan for a few minutes on each side until they have a nice charred colour and the chicken is cooked all the way through. Once you have cooked all the chicken, pour the remaining lemon over the chicken and serve.