It's fun to get your hands messy mixing the herb and lemon marinade - rustic-style - with your fingertips before barbecuing this easy and delicious Grilled Chicken for dinner!
You begin by drizzling olive oil (or a sauce) on your cutting board. Then you build the marinade's flavors by sprinkling on herbs, spices and other fixings you think would go well with the flavors you have chosen.
It's how I came up with this tasty chicken marinade recipe. The extra virgin olive oil helps keep the chicken breast moist as it cooks on the grill, and the herbes de provence spice blend with the splash of fresh lemon juice adds plenty of flavor!
I didn't measure the ingredients, so I guessed on the amounts when I wrote the recipe below - they are probably fairly close.
SERVE WITH A HEALTHY SUMMER SALAD
The Eight Summer Salad Recipes you receive from The Cook-a-Palooza Experience cookbook, when you subscribe, are much more interesting than the chopped salad I served with this marinated grilled chicken breast.
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Grilled Herb and Lemon Chicken
Makes: 2 chicken breasts
Hands-on Time:10 minutes
Cook Time: 15 minutes
INGREDIENTS
2. Pat chicken breasts dry with a paper towel. Place chicken on the cutting board and rub all sides with the marinade mixture. Drizzle each chicken breast with fresh lemon juice. Let sit at room temperature for 10 minutes.
3. Heat grill over medium-high heat. Cook chicken until it is no longer pink in the middle, about 6 to 8 minutes per side. Let cooked chicken breasts rest for five minutes before slicing – this allows all the flavorful juices inside to redistribute throughout the chicken breast instead of spilling out on the plate. Enjoy!
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INGREDIENTS
- ¼ cup extra virgin olive oil
- 3 cloves garlic, minced
- 1 Tbsp. herbes de Provence spice blend (Club House has a good one)
- 1 Tbsp. sodium-reduced soy sauce
- ¼ tsp crushed red pepper flakes
- 2 Tbsp. freshly squeezed lemon juice
- 2 boneless, skinless chicken breasts
DIRECTIONS
1. Drizzle olive oil on a cutting board. Add garlic, herbs, soy sauce and red pepper flakes. Mix together with your fingertips.2. Pat chicken breasts dry with a paper towel. Place chicken on the cutting board and rub all sides with the marinade mixture. Drizzle each chicken breast with fresh lemon juice. Let sit at room temperature for 10 minutes.
3. Heat grill over medium-high heat. Cook chicken until it is no longer pink in the middle, about 6 to 8 minutes per side. Let cooked chicken breasts rest for five minutes before slicing – this allows all the flavorful juices inside to redistribute throughout the chicken breast instead of spilling out on the plate. Enjoy!
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Brent Garell is the author of The Cook-a-Palooza Experience and 15-Minute Money Saving Meals for Students. When he is not enjoying the outdoors, he is on the look-out for simple #mealprep solutions to fit healthy and responsible meals into his family's busy schedule. Let's see what works!
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