Lemon Chicken with Cucumber Salsa

A cool cucumber salsa is a colorful and refreshing accompaniment for the lemony grilled chicken.


    Chicken and Marinade
  • 1   broiler-fryer chicken (4 pounds), cut into quarters
  • 2   lemons
  • 3   garlic cloves, pressed
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
    Cucumber Salsa
  • 1/2   medium unpeeled cucumber, seeded and coarsley chopped (1 cup)
  • 2 tablespoons coarsely chopped red onion
  • 1/3 cup pitted ripe olives, sliced
  • 1/4 cup diced red bell pepper


  1. For chicken and marinade, rinse chicken and pat dry with paper towels. Trim any excess fat from chicken using Professional Shears. Zest lemons using Zester/Scorer to measure 1 tablespoon zest. Juice lemons using Juicer to measure 1/2 cup juice. Place zest and juice in Small Batter Bowl. Press garlic into batter bowl using Garlic Press. Add oil, oregano, paprika, salt and black pepper; whisk using Mini-Whipper. Remove 2 tablespoons of the marinade and reserve for the salsa.

  2. Place chicken and remaining marinade in resealable plastic food storage bag; turn to coat. Marinate in refrigerator 2-4 hours, turning occasionally.

  3. Meanwhile, for salsa, coarsely chop cucumber and onion using Food Chopper. Slice olives using Egg Slicer Plus®; dice bell pepper using Chef's Knife. Place vegetables in small bowl; add reserved 2 tablespoons marinade and mix gently. Cover and refrigerate until ready to serve.

  4. Prepare grill for indirect cooking over medium coals. Remove chicken from marinade; discard plastic bag with marinade. Place chicken, skin side up, on grid of grill using BBQ Tongs. Grill, covered, 45-50 minutes or until chicken registers 180°F in thickest part of thigh portion and juices run clear. Serve salsa with chicken.


  • 4  servings

Nutrients per serving:

Calories 470, Total Fat 27 g, Saturated Fat 6 g, Cholesterol 150 mg, Carbohydrate 7 g, Protein 50 g, Sodium 520 mg, Fiber 2 g

U.S. Diabetic exchanges per serving:

1 vegetable, 6 meat

Cook's Tips:

Two cornish hens (about 1 1/4-1 1/2 pounds each) can be substituted for the chicken. To prepare hens, rinse and pat dry with paper towels. Remove backbone by cutting on either side with Professional Shears. Lay hen flat and cut in between breasts to separate into halves. Repeat with second hen. Marinate and grill as directed 30-35 minutes or until chicken registers 170ºF in thickest part of breast portion and juices run clear.

Use the Digital Pocket Thermometer to accurately check the temperature of the chicken for doneness.

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