Grilled Garlic Chicken with Red Pepper Aioli
Grilled Garlic Chicken with Red Pepper Aioli is perfect for a low-carb dinner, and this can be cooked on a stove-top grill pan if you don’t have an outdoor grill. See other serving suggestions for the Garlic Chicken if you don’t want to make the sauce.
PIN Grilled Garlic Chicken to try it later!
Years ago I got infatuated with the Roasted Red Pepper and Garlic Aioli Sauce that my friend Margarethe introduced me to. I love eating that sauce on just about everything, but this Grilled Garlic Chicken with Red Pepper Aioli was an especially tasty way to serve this delicious sauce, and I’m reminding you about it for my Friday Favorites pick this week!
This is a simple marinade and you can even put chicken in the fridge to marinate when you go to bed at night, and then cook it after work the next day. The chicken is tasty, but most of all, it’s a great vehicle for delivering the red pepper sauce to your mouth!
What ingredients do you need for this recipe?
- boneless, skinless chicken breasts
- fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
- minced fresh garlic or Minced Garlic (affiliate link) from a jar
- Poultry Seasoning (affiliate link)
- Olive Oil (affiliate link)
- Roasted Red Pepper and Garlic Aioli Sauce
What is Red Pepper Aioli Sauce?
Aioli is an emulsion-type sauce, similar to mayonnaise, and there are endless variations for this easy-to-make sauce. I love the Roasted Red Pepper and Garlic Aioli Sauce that we served with this chicken, and that recipe will give you lots of other ideas for using this tasty sauce.
How can you keep chicken breasts from drying out on the grill?
If you’re not that experienced at grilling chicken breasts, check out the tips in my post on How to Make Juicy Grilled Chicken Breasts.
What if you don’t have an outdoor grill?
Of course I love cooking chicken on the outdoor grill. But if you don’t have an outdoor grill or it’s not grilling weather, you can cook the Garlic Chicken like I did on a stove-top grill pan with ridges or it would be great cooked on a George Foreman Grill as well. (affiliate links) Remember the George Foreman Grill cooks both sides at once, so adjust the grilling time.
What else can you serve with this Grilled Garlic Chicken?
If you don’t want to make Red Pepper Aioli Sauce, the grilled garlic chicken would be great served with Avocado Salsa, Tomato-Avocado Salsa, Mango Salsa with Red Bell Pepper, Fresh Tomatillo Salsa, White Barbecue Sauce, homemade Tzatziki Sauce, Mustard-Herb Sauce, or Sriracha-Ranch Dipping Sauce.
How to make Grilled Garlic Chicken with Red Pepper Aioli:
(Scroll down for complete recipe, including nutritional information.)
- Trim all visible fat and membranes from the chicken breasts, and make small slits in the chicken. (I save those scraps in the freezer and use them to make homemade chicken stock.)
- Whisk together the lemon juice, garlic puree, poultry seasoning, and olive oil.
- Put the chicken breasts in a Ziploc bag and marinate in the fridge for 6-8 hours. (This recipe makes enough marinade for 4 pieces of chicken, but I only cooked two when I tested the recipe and took these photos.)
- Drain red peppers, chop pepper, puree peppers, and process together other ingredients to make the Roasted Red Pepper and Garlic Aioli Sauce. Put the sauce in the fridge to chill while the chicken marinates.
- You can cook this chicken on a gas or charcoal grill outside, but I cooked this on a Stovetop Grill Pan (affiliate link), which made it extra easy.
- Whichever you’re using, let chicken come to room temperature, and oil the pan or grill grates before you preheat the pan or grill and put the chicken on.
- I was going to be drizzling sauce over this chicken, so I didn’t worry about grill marks, just turned it a few times, cooking about 10 minutes, or until the chicken is firm to the touch and lightly browned.
- Serve hot, with Red Pepper and Garlic Aioli Sauce drizzled over the Grilled Garlic Chicken!
Make it a Low-Carb Meal:
The Grilled Garlic Chicken with Red Pepper Aioli would taste great with Grilled Patty Pan Squash, Grilled Zucchini, Avocado Tomato Salad, Low-Carb Italian Pasta Salad, or Cauliflower Rice with Basil, Parmesan, and Pine Nuts for a low-carb meal.
More Favorite for Grilled Chicken Recipes:
Grilled Chicken Kabobs with Asian Marinade
Grilled Chicken with Balsamic Vinegar
Rosemary Mustard Grilled Chicken
Sriracha-Glazed Grilled Chicken
Grilled Garlic Chicken with Red Pepper Aioli
This easy Grilled Garlic Chicken with Red Pepper Aioli is a great idea for chicken on the grill that's kicked up a bit with a tasty sauce!
- 4 boneless, skinless chicken breasts
- 2 T fresh-squeezed lemon juice
- 1 T garlic puree (or minced fresh garlic)
- 1 tsp. dried poultry seasoning
- 4 T olive oil
- Roasted Red Pepper Aioli Sauce
- Trim all visible fat and tendons from chicken breasts, then cut small slits going down the length of each breast. (You may want to read How to Make Juicy Grilled Chicken Breasts that are Perfect Every Time for more about how to trim chicken and make slits.)
- Whisk together the lemon juice, garlic, poultry seasoning, and olive oil.
- Put chicken in a Ziploc bag or plastic container with a tight lid that’s big enough to hold chicken in a single layer.
- Put chicken into bag or container, pour in marinade, seal it, and turn over a few times so the marinade is coating all the chicken.
- Let chicken marinate in the refrigerator for 6-8 hours, or up to 24 hours if you need to start the marinating ahead.
- While chicken marinates, make Roasted Red Pepper Aioli Sauce and let it chill in the fridge.
- When ready to cook, remove chicken from the fridge and let it come to room temperature.
- Oil the grill grates or grill pan with olive oil or non-stick spray.
- Preheat the gas or charcoal grill or stove-top grill pan to medium-high. (You can only hold your hand there for a few seconds at that heat.)
- Cook chicken about 4-5 minutes on first side (you can rotate it halfway through if you want grill marks, but I didn’t bother since I was serving the chicken with the sauce over it.)
- Turn chicken and cook 4-5 minutes more on the second side, or until chicken is firm and lightly browned.
- Serve hot, with Roasted Red Pepper Aioli Sauce.
This recipe created by Kalyn to go with Roasted Red Pepper Aioli Sauce.
Amount Per Serving: Calories: 362Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 106mgSodium: 101mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 38g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This would be a great main dish for any low-carb diet and all phases of the original South Beach Diet (with approved ingredients), and with the right mayo this recipe is also Paleo or Whole 30.
Find More Recipes Like This One:
Check out Grilling Recipes for more ideas for chicken on the grill. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2010 after Margarethe brought the Red Pepper Aioli to a party at my house. Since then I’ve made it many times, and the recipe was last updated in 2021.
40 Comments on “Grilled Garlic Chicken with Red Pepper Aioli”
I made the grilled chicken with roasted red pepper aioli yesterday and the recipe is great. It was easy to make an tasted delicious. Thanks for the recipe. P.S., it was also good leftover.
So glad to hear you enjoyed it!
Kellie, glad you like it!
This Aioli is ABSOLUTELY DELICIOUS!!! And my chicken is in the fridge marinating.. Can't wait to have it tonight
We have done this marinade a couple times and marinated for 45 minutes. It is so good and juicy!! Thanks, Kalyn for a great recipe. That sauce is so tasty too.
So glad you liked it, and good to know that the chicken worked well baked too!
I was too lazy to grill the chicken so I baked it instead (I was also cooking the Zucchini Bake w/ Feta/Thyme so it was easy). DELCIOUS. The chicken actually would have been good even without the aioli sauce but that was just a bonus.
Julie, thanks for the nice feedback. I love the sound of htis with flank steak. And roasted garlic sounds good in the sauce.
I have to say you never disappoint. I made the red pepper aioli sauce this afternoon and served it with your marinated flank steak recipe. Great combination. I used half regular mayo and half lite. I also drizzled the olive oil in very slowly and the sauce emulsified beautifully, thick and delicious. Next time I might try it with roasted garlic as it might make for a mellower flavor. It was a little strong for some of the family…NOT me.
Rosa, thanks. I did like it very much.
That dish looks totally scrumptious! What a great sauce and combo.
Kryssie, so happy to hear that! I am pretty picky about the recipes I post, so I'm glad my quality control efforts are paying off.
I've never posted a comment to your blog, Kalyn, but I tell everyone about it. This is, by far, the best recipe. And that's even over your egg muffins that I adore so much.
I don't think there is a single recipe I've gotten from you that my husband has ever said, "Hon, don't make that ever again." It's always, "When can we have that again!?!" Thank you!
Roz, you're so welcome, and thank you for commenting (always love to hear from people who enjoy the recipes!)
I've been reading your recipes for a while….and finally am making a comment. THANK YOU so much for your fabulous recipes. I've tried several, and will continue to share your blog with my friends who are all trying to eat healthy!
Tobias, thanks. It was definitely tasty.
Truly good looking. I love the way it is marinated.
Glad you like the red pepper sauce.
This roasted red pepper aioli sauce recipe sounds delicious; I do plan to make it soon.
Oh Roasted Red Pepper ANYTHING is divine. I am going to have to try this recipe for on of the two chickens I need to break down and cook up. Great stuff Kalyn!