A great, mostly make-ahead party dish from Brandon Boudet, chef at Dominick's, Little Dom's, the 101 Coffee Shop, and Tom Bergin's (all in Los Angeles). He simmers the chicken ahead of time so that all it needs is a few minutes on the grill. Squeeze the soft, juicy grilled lemons over the meat, or cut the lemons into pieces to eat skin and all.

Brandon Boudet
This Story Originally Appeared On sunset.com


Credit: Coral Von Zumwalt; Styling: Jeanne Kelley

Recipe Summary test

1 hr
Serves 8


Ingredient Checklist


Instructions Checklist
  • Heat a grill, ideally charcoal, to medium (about 400°). Meanwhile, bring broth, 1/2 tsp. chile flakes, and the chicken to a simmer in a 5- to 6-qt. covered pot. Reduce heat and simmer until chicken is barely cooked through at bone, 12 to 15 minutes.

  • Transfer chicken to a bowl (save broth for other uses). Let stand a few minutes, then drain juices. Coat chicken with oil, remaining 1 tsp. chile flakes, and the salt. Coat lemons on cut sides with the oil in bowl.

  • Grill lemons on cut sides until softened and grill chicken, turning once, until browned, with grill covered, 5 to 10 minutes total; if chicken flares up, move to another spot. Transfer to a platter. Garnish chicken with thyme.

  • Make ahead: Up to 1 day through step 2, covered and chilled.


Dominick's, Little Dom's, the 101 Coffee Shop, and Tom Bergin's, all in Los Angeles

Nutrition Facts

240 calories; calories from fat 57%; protein 23g; fat 15g; saturated fat 4.1g; carbohydrates 2g; fiber 0.6g; sodium 113mg; cholesterol 84mg.