Lemon Garlic Herb BBQ Chicken


This lemon and garlic infused dish is not only delicious, it’s extremely rich in nutrients. Most people choose to buy their barbecue sauces or marinades ready-made. If that’s you, that’s OK!

I do, however, want to reveal how you can make your own sauce at home that will be wonderfully distinct from the traditional sweet and smoky grilling sauces you find in stores. A lot of the pre-made sauces these days are loaded with sugar and preservatives. I feel there is nothing better than making a homemade recipe using fresh herbs and spices to give your sauce an authentic, flavorful taste.

With this recipe, you have the option to marinate the chicken in the sauce, baste while it’s cooking on the barbecue, or pour over the chicken once cooked.

The roasted potatoes—a perfect accompaniment—are drizzled in lemon and sprinkled with herbs, which complements the mouth-watering flavors from the seasoned vegetables and barbecue chicken. (You may not go back to the store-bought sauce again!)

Lemon and Garlic Chicken


  • 2 chicken breasts (preferably organic or grain-fed)
  • Sea salt
  • Ground pepper



  • 1/4 cup ground stone mustard
  • 4 tbsp olive oil
  • 2 lemons, squeezed
  • 2 garlic cloves, minced
  • 1 tsp Italian dried herbs
  • pinch of sea salt


Heat a gas grill to high heat. Wash the chicken thoroughly. Sprinkle the chicken with salt and pepper on each side. Cook at 375 to 400 degrees Fahrenheit for 12 to 15 minutes, depending on the thickness of the chicken.

Add all ingredients for sauce into a bowl and mix with a fork until it becomes smooth. Divide the sauce and pour into two bowls; use one for basting.

Brush the chicken with sauce on each side while cooking on the barbecue. Once the chicken is cooked, pour the remaining sauce over the chicken.

Roasted Potatoes


  • 5 Medium white potatoes, with skin
  • 1 Small onion, chopped
  • 1 lemon, squeezed
  • 1/4 cup olive oil
  • 1 tbsp dried oregano
  • Sea salt


Preheat oven to 375 degrees Fahrenheit. Wash and cut potatoes into quarters, leaving the skin on. Put into a medium roasting pan. Add onions and remaining ingredients. Toss the potatoes with the onions, lemon, olive oil and herbs.

Put into oven on bottom rack and cook for approximately 45 minutes or until tender and crispy, while turning them with a spoon every 15 minutes so the potatoes don’t stick to the bottom of the pan.

Grilled Vegetables


  • Broccoli florets
  • Red pepper
  • Zucchini
  • White onion
  • 2 garlic cloves, minced
  • 3 tbsp olive oil
  • 1 tbsp dried herbs
  • 1 tsp red chilli flakes (optional)
  • Sea salt


Chop vegetables into desired sizes, ¼-inch cubes. Put all vegetables into a bowl with olive oil, dried herbs and sea salt and toss. Arrange on a stainless steel grade grill barbecue tray. Cook on barbecue with chicken until the vegetables are al dente and slightly charred.