Grilled chicken-everyone has a recipe and everyone is looking for another one. Why? Because it’s the first thing you think of grilling for weeknight dinners and it’s so easy yet surprisingly easy to mess up. Here’s a recipe my family likes. It uses fresh herbs and healthy ingredients. It also has both a marinade and extra sauce to drizzle on the chicken when serving which I find keeps the chicken moist and extra flavorful. I serve this chicken with the pasta I posted yesterday. It’s a good dinner combo!
Perfect Grilled Chicken
6 Tbsp. extra virgin olive oil
2 Tbsp. freshly squeezed lemon juice
1 Tbsp. flat leaf italian parsley, minced
1 1/4 tsp. sugar
1 tsp. dijon mustard
salt and pepper
2 Tbsp. water
3 garlic cloves, minced
4 boneless skinless chicken breasts
1. Make serving sauce: Whisk 3 Tbsp. oil, 1 Tbsp. lemon juice, parsley, 1/4 tsp sugar, mustard, 1/4 tsp salt, and 1/2 tsp pepper in a bowl and set aside for serving.
2. Marinate: Whisk 3 Tbsp. oil, 1 Tbsp. lemon juice, 1 tsp. sugar, 1 1/2 tsp salt, 1/2 tsp. pepper, water, and garlic together in a bowl. Place marinade and chicken in a zip lock bag and toss to coat. Refrigerate for at least thirty minutes and up to one hour. Flip bag half way through marinating.
3. Grill: Heat grill on high. Make sure the grill is clean. Rub vegetable oil on the grill to prevent chicken breasts from sticking. Grill chicken until the internal temperature is 160 degrees. This will take about 8-9 minutes a side depending on the chicken’s thickness. Watcg carefully. Remove chicken to a plate and tent for 10 minutes. This allows the chicken to cool down and the juices to redistribute. Serve chicken whole or sliced with reserved sauce.
From Cooks Illustrated.