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Grilled lemon garlic chicken grilled okra.jpg

Grilled Lemon-Garlic Chicken with Grilled Okra


Calories: 338

Total Fat: 8.5 g

Saturated Fat: 1.5 g

Trans Fat: 0.0 g

Polyunsaturated Fat: 2.0 g

Monounsaturated Fat: 3.5 g

Cholesterol: 109 mg

Sodium: 512 mg

Total Carbohydrate: 26 g

Dietary Fiber: 11 g

Sugars: 5 g

Protein: 43 g


  • 1/2 cup fresh lemon juice (about 3 to 4 lemons)

  • 6 to 8 medium garlic cloves, minced

  • 2 tablespoons minced fresh rosemary

  • 1 teaspoon garlic powder

  • 1 tablespoon canola or corn oil and 1 tablespoon canola or corn oil, divided use

  • Cooking spray

  • 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced, all visible fat discarded

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper and 1/4 teaspoon pepper, divided use

  • 3 pounds fresh okra


  1. Meanwhile, in a large bowl, stir together the okra, remaining 1 tablespoon oil, and remaining 1/4 teaspoon pepper.

  2. Place the okra perpendicular to the grates, in a grill basket, or on skewers. Grill for 6 to 8 minutes, or until the okra are blistered and tender on each side.

  3. Serve with the chicken.

  4. In a small bowl, whisk together the lemon juice, garlic, rosemary, garlic powder, and 1 tablespoon oil. Put the chicken and the marinade in a large resealable bag. Seal tightly. Using your fingers on the outside of the bag, push the chicken to coat with the marinade. Refrigerate from 2 to 12 hours.

  5. When the chicken is ready, lightly coat the grill rack with cooking spray. Preheat the grill on high.

  6. Drain the chicken, discarding the marinade. Using paper towels, wipe most of it off the chicken. Sprinkle the chicken with the salt and 1/4 teaspoon pepper. Grill for 7 to 10 minutes, or until the chicken is no longer pink in the center and registers 165˚F on a meat thermometer. Transfer to a plate. Cover with aluminum foil.

    Original Recipe: The American Heart Association

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