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.
I’ve become a little infatuated with the Roasted Red Pepper and Garlic Aioli Sauce that my friend Margarethe introduced me to. I’ve been eating that sauce on just about everything the last few days, but this Grilled Garlic Chicken with Red Pepper Aioli was an especially tasty way to serve this delicious sauce.
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 sauce to your mouth!
What is Roasted 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.
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
- Roasted Red Pepper and Garlic Aioli Sauce
How to make the recipe:
(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 Roasted Red Pepper and Garlic Aioli Sauce drizzled over the Grilled Garlic Chicken!
More Tasty Recipes for Chicken:
- 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
- 12 T 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 Recipes by Diet Type photo index pages to find more 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.