Parmesan Lemon Grilled Chicken

    5 hours 25 min

    These little pieces of chicken breast are quickly cooked under the grill for an easy supper. Throw the marinade together in the morning, and then come home from work and it's all ready in less than 20 minutes.

    163 people made this

    Serves: 5 

    • 5 skinless chicken breast fillets - cut into 2.5cm strips
    • 1/4 teaspoon ground black pepper
    • 3 tablespoons grated Parmesan cheese
    • 1 tablespoon dried parsley
    • 1 clove garlic, minced
    • 1/4 teaspoon salt
    • 1 teaspoon dried oregano
    • 3 tablespoons lemon juice
    • 3 tablespoons Worcestershire sauce
    • 4 tablespoons white wine

    Prep:10min  ›  Cook:15min  ›  Extra time:5hr marinating  ›  Ready in:5hr25min 

    1. Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
    2. Preheat grill. Remove chicken from marinade (save marinade) and place in a shallow tin. Grill 20cm from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
    3. In a small saucepan, bring marinade to the boil. Pour over chicken, toss and serve. Yummy!

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    Reviews in English (118)


    I decided to make this at the last minute. So I decided to make the marinade as a sauce. I doubled the sauce ingredients; cut the chicken breasts into little pieces and cooked the chicken in the marinade in a saucepan; covered; for 30 min. which was too long; 15 min. would've been better. The flavor was really good. Next time I'll cut down by 1 T the lemon juice and the worcestershire. I'll definitely make this again, my way.  -  09 May 2001  (Review from Allrecipes US | Canada)


    I sort of combined the 3 chicken scampi recipes that are presently on this website trying to find the closest representation to what is on that "well-known Italian restaurant chain" menu. (Chicken scampi is the only item on their menu that I like.) So even though there is a lot of butter (and that is why it is good!), I used the sauce on Jill's, decreasing the Worcestershire sauce to more of a hint than 3 T; I added the veggies (peppers, sauteed onion, mushrooms) and WAY more parmesan; and served it over angelhair pasta like the restaurant does. It turned out really good. My husband loved it and so did I. I'll make it again. Thank you to all 3 contributers! :-)  -  02 May 2003  (Review from Allrecipes US | Canada)


    My husband and I both loved this dish. We decided it was great but not amazing. I doubled the marinade and let the chicken sit overnight. I left out the lemon juice till a few hours before I cooked it. I didn't want the acid to cook the chicken. After boiling the sauce for a few minutes it got kind of thick so i added a few teaspoons of olive oil to thin it up a little. I served over pasta and with a side of asparagus. Delicious! ***EDIT*** I tried with shrimp and it was also delicious. I only marinaded for a few hours and it was plenty. Next time I will try with fish.  -  08 Jan 2008  (Review from Allrecipes US | Canada)