Whole Lemon Marinated Grilled Chicken and Cabbage

Name: Whole Lemon Marinated Grilled Chicken and Cabbage
Prep time: 15 min
Total time: 40 min
Yield: 4 - 6 Servings
Ingredients: 2 medium lemons, rinsed and scrubbed; 2 tablespoons sherry, champagne, or red wine vinegar; 2 teaspoons Dijon mustard; u00bc cup fresh herbs (parsley, dill, basil, or mint would all be great), plus more for garnish; 1 cup extra virgin olive oil; Kosher salt and freshly ground black pepper, to taste; 4 skin-on chicken breasts (about 1u00bd-2 pounds) (I used skinless); 1 medium head cabbage, sliced into 1-inch wedges (or cut into chuncks and roasted in the oven); Cooked white rice, for serving

By Leslie Blythe cabbage, Chicken Grilling, Roasting

May 25, 2025

If you haven't been following Sara Tane, then you are missing out! Sara's Whole Lemon Marinated Grilled Chicken and Cabbage is so brilliant and unique. The genius of the recipe truly lies in the innovative use of the entire lemon, rind and all, processed into a paste. The whole lemon marinade really infuses the chicken and cabbage with bright, zesty flavor. It's a fantastic no-waste approach! Sara grills the cabbage in wedges, though I was lazy and roasted it in the oven.

Prep: 15 mins
Cook: 25 mins
Yields: 4 - 6 Servings

Ingredients

2 medium lemons, rinsed and scrubbed

2 tablespoons sherry, champagne, or red wine vinegar

2 teaspoons Dijon mustard

¼ cup fresh herbs (parsley, dill, basil, or mint would all be great), plus more for garnish

1 cup extra virgin olive oil

Kosher salt and freshly ground black pepper, to taste

4 skin-on chicken breasts (about 1½-2 pounds) (I used skinless)

1 medium head cabbage, sliced into 1-inch wedges (or cut into chuncks and roasted in the oven)

Cooked white rice, for serving

Directions

1Cut the ends off the lemons and discard. Cut the lemons into quarters and carefully use a knife to remove any seeds.

2Add lemon quarters to the bowl of a food processor and process until smooth and creamy. Add vinegar, mustard, herbs, and oil to the bowl of a food processor. Blend until creamy. Season to taste with salt and pepper. Dressing should be punchy and acidic!

3Set aside ½ cup lemon sauce. Add chicken to a baking dish or zip top bag. Pour remaining sauce over chicken, tossing to coat. Let marinate for at least 1 hour, or up to 48 hours. Remove from fridge 1 hour before you plan to cook it.

4Meanwhile, toss the cabbage wedges with ¼ cup reserved lemon sauce. Season all over with salt and pepper.

5Preheat a grill to medium high heat. Remove chicken from marinade, allowing excess to drip away. Season chicken on all sides with kosher salt and black pepper. Grill the chicken and cabbage at the same time. Cook, covered, until the chicken is deeply golden brown and lightly charred, about 5-7 minutes per side. Cook the cabbage until deeply caramelized, 8-10 minutes per side. If the chicken or cabbage is getting too charred, lower the burner heat.

6Remove the chicken and let rest 5 minutes before slicing. Serve over white rice with cabbage.

7Drizzle with remaining lemon sauce (you may need to thin it out with a dash of water to reach a drizzle-able consistency) and garnish with fresh herbs.

If you want to roast the cabbage...

1Heat the oven to 425°F.

2Roast the cabbage without moving it until it starts browning, about 15 minutes. When you notice the browning, stir the cabbage, spread it back into an even layer, and roast for 5 to 10 more minutes.

Recipe adapted from Sara Tane. Sara Tane posts it on her Substack, This Shit Rocks, and on her Instagram @saratane.

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