Easy Grilled Chicken Lemon Spaghetti
From the juicy grilled chicken to the tart citrus kick of the lemon zest, this summery lemon spaghetti will have everyone asking for seconds.
Equipment
- Grill (I like the Blackstone Tailgater Grill)
- Large pot
- Large bowl
- Zester
- Measuring cup
Ingredients
- 1 cup Juice from 6 lemons approximately
- Grated Zest from 2 lemons
- 1 pound chicken breasts
- ½ cup Extra Virgin Olive Oil
- Salt and pepper
- Pound spaghetti
- cup julienned fresh basil leaves stack leaves, roll up length-wise, and slice into thin strips
- Chopped toasted pistachios for serving
- ¾ cup Grated Parmesan or Asiago Cheese approximately
- 1 teaspoon crushed red pepper flakes Optional for a little added heat.
Instructions
- Start the grill and set it to high.
- Bring a large pot of water to a boil for the pasta. Once boiling, add ¼ cup of salt to the water.
- Add spaghetti to the boiling water and cook to al dente (see instructions on spaghetti box.)
- Salt and pepper both sides of each chicken breast and place on the grill.
- Close the lid and turn the heat down to medium/high. Cook until the inside temperature reaches 165 degrees.
- Remove from heat and allow to sit while finishing the remainder of the prep work.
- In a large bowl, add the zest, freshly squeezed juice, and olive oil and whisk to combine.
- Season with salt and black pepper until you’ve reached the desired taste.
- Once the spaghetti has finished cooking, take a coffee mug and scoop about ½ cup of the starchy water before draining; set aside.
- Drain the spaghetti well and add it to the large bowl with the lemon juice concoction.
- Add ¾ of the julienned basil and grated cheese to the spaghetti and starchy water. Toss to combine.
- Adjust seasoning as needed.
- Divide evenly into 4 large bowls and add chopped pistachios, extra basil, extra cheese, and red pepper flakes as desired.
Tried this recipe?Let us know how it was!