Apple Cider Lemon Marinated Grilled Chicken Breasts

This chicken is insanely delicious! It’s lemony, it’s bright from the vinegar, and super savory from all of the dried herbs. It creates the base for a perfect meal! Fun fact, these chicken breasts are paleo, grain-free, whole-30, and keto!

ACV grilled chicken ingredients, substitutions, and tips

4 large bone-in chicken breasts

¼ cup fresh lemon juice

2 tablespoons olive oil

1 tablespoon apple cider vinegar

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon dried parsley

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

Diets

As written, this ACV grilled chicken recipe is:

• Paleo
• Keto
• Whole30 (assuming the lemon juice you’re using doesn’t contain sulphites)
• Dairy-free
• Vegan
• Gluten-free

…which is awesome. I love making something that everyone can enjoy, together!

Substitutions

• If you prefer chicken thighs, you can do those instead of the chicken breasts – just make sure that you hit 180-195 with the meat thermometer so the fat is totally rendered. (Chicken thighs are, of course, fattier than chicken breasts. It’s part of why their flavor is so good!)
• If you don’t have lemon juice near at hand, you can substitute lemon extract with a 1:2 ratio (that is, one teaspoon of lemon extract per two teaspoons of lemon juice). I’d also consider swapping in another citrus – lime juice or orange juice – just so you get that full sharpness.

Notes and tips

My only big note to you is – make sure that you poke the chicken all over with a fork so the marinade soaks in and keeps the chicken juicy and flavorful throughout!

How to make ACV lemon marinated grilled chicken breasts (step-by-step instructions):

In a medium bowl, whisk together olive oil, lemon juice, vinegar, dried oregano, basil, parsley, salt and pepper. Pour the marinate into a large, resealable plastic bag.

Poke the chicken all over with the tines of a fork, and place the chicken in the marinade.

Remove chicken from marinade, and pat dry with paper towels.

Heat grill pan over medium heat until hot.

Place chicken skin up on the grill, and cook for 15 minutes. Flip, and cook chicken skin side down for 10-15 minutes, or until  the chicken registers 165 degrees with a meat thermometer.

Let rest for 10 minutes, and serve.

Recipes and Tips:

Herby Chicken with Apple Cider Vinegar Pan Sauce

Crock Pot Teriyaki Chicken

Apple cider vinegar gummies recipe

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