High Pitched Chicken

My brother’s favorite chicken dish as a little boy in our house growing up was called “High Pitched Chicken.” Too little to understand or put his finger on the concept of “zesty” or “flavorful,” he referred to this almost no-prep ReciBEE as “high pitched.” In his mind, the pop of flavor was like a high pitched song. That’s how he tasted it, that’s how he experienced it. The combination of pepper, lemon, and vinegar was a symphony of flavors on his tongue. It wasn’t fancy, it wasn’t difficult, and it quickly became a favorite in our family. 

Baby Bee with baby brother!

We are in high pitched times. If you didn’t know that from the pandemic and from quarantine, the murder of George Floyd two weeks ago secured that for sure. These are not times for the faint of heart, or the quiet, or the weak. These are times for the tuned in, for the outspoken, for the sopranos, for the falsettos, for the tenors, and for the baritones. This is the time for the swell of music, the rush of flavors, and the cacophony of our voices.

Squeeze some lemon, 

Smash some garlic,

Season generously, 

And dance in your kitchen with abandon.

Joy is a rebellion, 

Joy is contagious, 

Joy is loud and joy is high pitched.

Maybe when you make this one you’ll think of those who no longer have a voice. You’ll bow your head in silent prayer and then lift it proudly with a steely gaze and live and love and yes, cook. As high pitched as you possibly can. 

Xx Bee 

High Pitched Chicken


  • Large Ziplock bag for marinating (I use the 2 gallon size)
  • Outdoor grill OR shallow baking dish (if you're baking instead of grilling), see below for my favorites


  • 1 package Boneless Skinless Chicken Breast trimmed of any yuck
  • 1 Lemon, juiced
  • 4 Garlic Cloves, smashed and minced
  • High Quality Extra Virgin Olive Oil
  • Red Wine Vinegar find my favorite below
  • Kosher Salt


  • Trim chicken of all yuck, rinse in cold water and pat dry with paper towels.
  • Place chicken directly into Ziplock bag.
  • Add the juice of one lemon (avoiding seeds), your smashed and minced garlic cloves, a few glugs of extra virgin olive oil (approximately two tablespoons), and two times the amount of red wine vinegar (approximately 4 tablespoons) directly into Ziplock bag.
  • Season generously with kosher salt and a few grinds of freshly ground black pepper.
  • Make sure the bag is tightly sealed and then massage marinade into chicken, shaking bag and making sure chicken is completely covered in marinade.
  • Marinate for as little as one hour and up to overnight, the longer it marinates, the better.
  • If grilling: preheat a lightly oiled grill to 450 degrees and grill chicken 4-5 minutes per side, depending on thickness of chicken. I love it with distinct grill marks, crispy, and well done. But, you do you!
  • If baking: preheat oven to 350 degrees and dredge both sides of chicken in parmesan cheese, then place chicken in a separate, lightly-oiled, shallow baking dish. Bake chicken for approximately 25 minutes, until the parmesan cheese has melted and your chicken is golden brown.


The world has made us all a little bit more weary lately. Shortcuts are okay. Here is my tried and true go-to marinade when you want high-pitched cooking, but you’re feeling low. This replaces steps 3 & 4 (shh! Your dinner guests will never know).
Find my favorite red wine vinegar here.

See below for links to all of Jule’s essentials to make High Pitched Chicken!

Click HERE & HERE for the baking dishes, and HERE for one of Jule’s favorite grills.

Make grilling easy BEEasy with this grill set!

Dating getting you down? Friendship in a frenzy? Mother-in-law making you mashugana ?? Nothing is off limits. Everything is anonymous. Ask The Bee HERE!

All illustrations by @courtneycoloring.