Grilled Chicken with Relish

The scent of grilled chicken drifting through the backyard… just that unmistakable smokiness curling into the air, a little lemon zest clinging to your fingertips, and the sound of the table being set outside – still warm under the sun. That kind of evening. And then the thing that takes it to the next level: a cool, crisp cucumber relish that’s all citrus and herbs and tiny bursts of red onion heat. It’s simple, it really is, but there’s something so quietly beautiful about it too. I make this grilled chicken with lemon cucumber relish when I want that summery kind of meal, the kind that doesn’t shout but somehow becomes the thing everyone remembers.

Why You’ll Crave It

• A perfect pairing of smoky grilled chicken and bright, citrusy relish (it actually tastes like summer).
• Takes under 30 minutes to pull together – not counting marinating time, but you can prep ahead easily.
• No heavy sauces or fussy plating – just clean, fresh flavors that shine through.
• The lemony cucumber relish is wildly refreshing – especially with something hot off the grill.
• You can make the whole thing outdoors – grill, prep the relish… even mix the marinade while chatting.

The first time I made this, it was supposed to be “the easy dinner” – but my sister ended up asking for the recipe before dessert hit the table.

What You’ll Need

• 4 boneless, skinless chicken breasts: pounded just slightly if thick in the middle, so they cook evenly
• 2 tablespoons olive oil: just good olive oil, something fruity and not too sharp
• 1 teaspoon salt: kosher is nice for this, it clings better
• 1 teaspoon black pepper: freshly cracked, lots of it
• 1 lemon: use both the zest and the juice – that burst of brightness is honestly the backbone of the whole dish
• 1 cup diced cucumber: peel it if the skin’s too tough, then dice small so it soaks up flavor
• 1/4 cup red onion, finely chopped: soak quickly in ice water if you want a little less bite
• 1/4 cup fresh parsley, chopped: flat-leaf is best, makes everything taste fresher
• 1 teaspoon honey: just a bit, for balance – it rounds out the lemon nicely

Easy How-To

Make the Relish First

That way, it has time to sit and become itself while you marinate and grill the chicken. Just stir together the cucumber, red onion, parsley, lemon juice, lemon zest, honey, and a little pinch of salt in a bowl. That’s it. Let it sit while you do the rest – it gets better as it waits.

Marinate the Chicken

In a shallow bowl (or just a zip-top bag if that’s easier), mix olive oil, lemon juice, salt, and pepper. Add the chicken and let it sit – at least 30 minutes, but honestly 1–2 hours makes a huge difference. If you have the time, use it. The acid of the lemon starts to work its way into the meat, and everything becomes more tender.

Heat the Grill

Whatever you’re grilling on – gas, charcoal, cast-iron grill pan if it’s raining out – preheat it to medium-high. Give the grates a little oil so the chicken won’t stick.

Grill the Chicken

Shake off extra marinade and place the chicken on the hot grill. Cook about 6–8 minutes on each side, flipping just once if you can resist fussing. You’ll know it’s ready when the juices run clear and a thermometer reads 165°F. Let it rest a few minutes after grilling – that rest time really makes a difference in juiciness.

Plate and Spoon the Relish Generously

Lay the grilled chicken out, warm and golden, and top it with spoonfuls of the chilled relish. Really pile it on. The contrast is what makes this so craveable – it’s the bright against the char, the cool against the heat. That’s the magic part.

Good to Know

• If your grill misbehaves (hot spots, one side too cool…), just rotate or move the chicken around as you go – no shame in adapting.
• The relish makes a fantastic dip too – leftover pita bread? You’re set.
• Chicken on the dry side? Slice it up and drizzle it with any resting juices, then add extra relish – it forgives a lot.

Serving Ideas

• Spoon over warm basmati rice, with grilled zucchini or asparagus alongside.
• Add a chilled white wine, something citrusy or lightly floral, to echo the lemon in the dish.
• Serve with torn bread or flatbreads to scoop up relish and juices – very satisfying.

Top Tricks

• Pound the thickest part of the chicken breasts if they’re too uneven – helps them cook fast and evenly (less chance of under- or overcooking).
• Make the relish a few hours ahead if you can – it only gets better with time.
• Use a microplane to zest the lemon directly over the relish bowl – the oils from the zest stay put better that way.

Frequently Asked Questions

Can I make this with chicken thighs?

Yes – in fact, chicken thighs are a little more forgiving and stay juicy even if cooked a bit longer. Just adjust time as needed, since they’re usually smaller than breasts.

What if I don’t have a grill?

A grill pan or cast iron skillet over medium-high heat works beautifully. Let the pan really get hot before adding the chicken so you still get that nice sear.

Can I prep the whole dish ahead of time?

Kind of. The relish you can absolutely make earlier in the day. The chicken benefits from marinating ahead, but try to grill it close to serving for best taste. Leftovers are still lovely cold the next day though.

What else pairs nicely with this?

Grilled vegetables, couscous or quinoa, a simple leafy salad, or watermelon with mint and feta… all of those go really well with the citrusy, clean flavors here.

Can I use bottled lemon juice?

Technically yes, but fresh is better. The zest matters too – and bottled juice just doesn’t have the same brightness. If fresh lemons are an option, always go there first.