Lemon Grilled Chicken offers satisfying freshness with savory zest. With just a few ingredients and 10 minutes prep time, you’ve got a super easy and quick meal.
Lemon Grilled Chicken is a full meal sliced over a bed of greens and in season produce. It makes excellent leftovers, as a repeat over fresh produce, in a wrap, or as chicken salad (just had quality mayo, sliced grapes, cubed apple, chopped celery and walnuts or sliced almonds).
Grilled summer veggies such as zucchini, yellow summer squash, and peppers make this dish a delectable summer favorite.
INGREDIENTS:
6 Tbsp fresh lemon juice (pure bottled juice is an option, but fresh is best if you’ve got the lemon)
4 Tbsp extra virgin olive oil
1 tsp garlic powder or granules (2 garlic cloves, minced finely also works, but I like the granules because the flavor is evenly distributed and you don’t risk getting any burned garlic)
Skinless boneless chicken breast halves (this recipe covers about four). If cooking more, adjust the marinade.
1/2 tsp finely ground sea or mineral salt
Freshly ground black pepper if desired
Scallions to dress the top if desired (sliced lengthwise)
DIRECTIONS:
Using tongs, place the chicken two at a time into a large zip plastic bag. Don’t seal the bag, but hold it somewhat upright. This allows air to move so you don’t pop the bag and keeps juices inside. Gently pound with smooth side of a kitchen mallet until even thickness, a few minutes. Remove and repeat until done.
Whisk the first three ingredients in a small glass bowl. Add the marinade to the large zip-top plastic bag with all of the chicken (about four breast halves to a bag). Seal the bag. Move it around a bit to cover the chicken with all combined ingredients. Marinate in refrigerator at least 30 minutes. If you can marinate longer that is fine. It can marinate all day if you want to do this in the morning. Turn the bag a couple times while marinating.
Brush grill grates and lightly oil them. Heat the grill to medium high.
Place chicken on grill.
Lightly salt & pepper. Baste a little extra marinade on the chicken now and once after turning, but then discard the marinade bag, giving the marinade on the chicken time to heat since it has raw chicken juices. (Don’t baste it just before removing from the grill)
Keep an eye on the grill so it doesn’t flare, lowering heat to medium. Cook slowly until you can lift a chicken breast end gently with tongs and so it doesn’t over char, but has a nice grill mark.
After turning the chicken breast, place a scallion sliced the long way so it sort of fans out. Let the second side finish.
Grill about 6 minutes on each side or until internal temperature is 165 degrees. After the last flip use a clean utensil to remove so the uncooked chicken juices don’t transfer.
Let rest about 5 minutes before cutting. Delish!
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Originally published at medium.com