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 of what to serve with the Garlic Chicken if you don’t want to make the red pepper sauce.
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?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete 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.
Can you make Grilled Garlic Chicken without 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 Grillas 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, here are more things that would be great to serve with grilled garlic chicken:
- Avocado Salsa
- Tomato-Avocado Salsa
- Mango Salsa with Red Bell Pepper
- Fresh Tomatillo Salsa
- White Barbecue Sauce
- Tzatziki Sauce
- Mustard-Herb Sauce
- Sriracha-Ranch Dipping Sauce
How to make Grilled Garlic Chicken with Red Pepper Aioli:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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:
- Asian Marinated Chicken Kabobs
- Grilled Chicken with Balsamic Vinegar
- Very Greek Grilled Chicken
- Rosemary Mustard Grilled Chicken
- Grilled Sriracha Chicken Kabobs
- 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 grilled garlic chicken would be a great main dish for any low-carb or Keto diet and all phases of the original South Beach Diet (with approved ingredients for the sauce.)
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, on Facebook, on Instagram, on TikTok, or on YouTube 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 with more information in 2023.