• People

    Serves 4

  • Prep Time

    3:20 h

  • Cooking Time

    20 min.

  • Difficulty


  • BBQ Temperature

    180°C to 230°C

  • Method



the Ingredients

Iran Chicken Red Onion


  • 1 tbsp finely grated lemon zest (from about 2 lemons)
  • 60 ml fresh lemon juice
  • 60 ml fresh orange juice
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp finely chopped fresh cilantro leaves
  • 1 tbsp grated, peeled fresh ginger, including juices
  • Extra-virgin olive oil
  • 4 boneless, skinless chicken breast halves, each about 170 g
  • 1 large red onion, about 340 grams, cut crosswise into 12-millimeter slices
  • 1 tsp salt
  • ½ tsp freshly ground black pepper

Special Equipment

  • Weber Connect Smart Grilling Hub


  • In a large, resealable plastic bag combine the marinade ingredients, including 2 tablespoons oil. Place the chicken in the bag, press the air out of the bag, and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 3 to 5 hours, turning occasionally.
  • Prepare the grill for direct cooking over medium heat (180° to 230°C).
  • Brush the cooking grates clean. Brush the onion slices with oil. Remove the chicken from the bag and discard the marinade. Season the chicken evenly with the salt and pepper, and then grill over direct medium heat, with the lid closed, until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once. At the same time, grill the onions over direct medium heat until tender, 12 to 15 minutes, turning once or twice. Remove from the grill as they are done, and let the chicken rest for 3 to 5 minutes.
  • Cut the chicken crosswise into slices about 12 millimeters thick. Serve warm with the onions.

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