Grilled Chicken Preserved Lemon

Grilled chicken with preserved lemon and tomato salsa is my go-to when I need something bold bright and packed with flavor but do not want to spend hours in the kitchen. The preserved lemons bring a unique citrus punch and balance the caramelized notes from the grill while the fresh salsa cools everything down making it ideal for lazy weekends and casual dinner parties alike.

I made this for my book club last summer and not a single piece of chicken was left on the platter. Even those unfamiliar with preserved lemon went back for seconds and grilled bread to soak up every drop of salsa.

Ingredients

• Chicken thighs or breasts: They offer juicy flavor and stay tender on the grill. Try to buy organic free range if possible for best taste and texture.
• Preserved lemons: These add a deep tangy citrus hit. Rinse before using to remove excess salt and chop finely. Save extra for salads or pasta dishes.
• Fresh garlic: Freshly minced brings bite and complexity. Look for tight firm bulbs.
• Paprika: Gives smoky warmth. Sweet paprika works beautifully here.
• Olive oil: Richness and a silky finish. Use extra virgin for the marinade and salsa.
• Herbs: Choose parsley, cilantro or mint for brightness. Flat leaf parsley is my favorite for this dish.
• Cherry tomatoes: Bursts of sweetness and color. Buy ripe glossy tomatoes for best result.
• Red onion: Adds zip and crunch. Slice thinly for mellow flavor.
• White balsamic: Provides gentle acidity without overpowering. Choose a good quality bottle for balance.
• Salt and pepper: Freshly ground black pepper and flaky sea salt elevate everything.

Step-by-Step Instructions

Prepare the Chicken:

Use kitchen shears or a sharp knife to trim any excess skin or fat from the chicken thighs or breasts. Pat them dry with paper towels to help the marinade stick.

Marinate the Chicken:

In a shallow dish combine minced preserved lemon pulp and rind with finely chopped garlic, olive oil, sweet paprika and a generous pinch of salt and pepper. Add the chicken and use your hands to massage the marinade into every nook and cranny. Cover and refrigerate for thirty minutes minimum or up to two hours for deeper flavor. Flip the chicken once to ensure even coating.

Make the Salsa:

While the chicken marinates, prepare the salsa. Halve the cherry tomatoes and place in a bowl. Dice the red onion finely and chop fresh parsley. Add these to the tomatoes with a splash of olive oil and a drizzle of white balsamic. Sprinkle with salt and black pepper. Toss gently to combine and set aside so the flavors mingle while you grill.

Grill the Chicken:

Heat your grill to medium high. Brush the grate with a little oil to prevent sticking. Place the marinated chicken skin side down if using thighs. Grill for five to seven minutes per side, turning once until the chicken is gorgeously charred on both sides and cooked through with juices running clear. Adjust timing for thicker breasts or bone in cuts.

Serve with Salsa:

Rest the grilled chicken for five minutes off the heat. Spoon the tomato salsa generously over each piece and scatter extra herbs on top. Serve immediately with warm grilled bread or a green salad on the side.

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Preserved lemon is my secret weapon. I found a jar at a tiny Middle Eastern grocer and now I keep one on hand always. The zing it brings reminds me of picnics by the sea and my family always lights up when they smell it marinating.

Storage tips

Store leftover chicken tightly wrapped in the fridge where it keeps moist for up to three days. The salsa should be stored separately in an airtight container and can be used within two days for brightest flavor. If you want to freeze the chicken let it cool completely before placing in freezer bags for up to one month. Store salsa fresh only as the tomatoes will become watery after thawing.

Ingredient substitutions

Boneless skinless chicken works just as well or sub in turkey cutlets if you prefer. If you do not have preserved lemon use the zest and juice of one unwaxed lemon mixed with a splash of brine from green olives. For a spicier spin add a pinch of chili flakes to the marinade. Red wine vinegar works if you do not have white balsamic and you can swap in basil or dill for the parsley.

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Serving suggestions

Serve with crisp pita or sourdough alongside baby greens dressed with more olive oil. For something more substantial pair with grilled zucchini and a scoop of herby couscous. I love a chilled glass of dry white wine or sparkling water with lemon slices on the side for maximum refreshment.

Cultural context

Preserved lemons are a classic in North African and Middle Eastern kitchens, prized for their concentrated citrus flavor. Traditionally used in tagines and salads, they bring a sense of sun and celebration to everyday dishes. One bite of this chicken and you are transported somewhere warm and inviting.

Common Questions

→ Can I use chicken breasts instead of thighs?

Yes, both chicken thighs and breasts work well. Keep an eye on time to prevent breasts from drying out.

→ What are preserved lemons, and can I substitute them?

Preserved lemons are salted, fermented lemons used in Mediterranean cooking. You can try lemon zest, but flavor will be milder.

→ How should I serve the salsa?

For best results, serve the salsa freshly tossed over warm chicken right off the grill.

→ Can I prepare the salsa ahead?

It’s best made shortly before serving for freshest taste, but you can prep the components in advance.

→ Do I need to peel the preserved lemons?

Use just the rind and flesh, discard seeds for optimal flavor and texture in the marinade.