Grilled Lemon-Parsley Boneless Chicken Breasts
For this recipe the chicken is marinated before grilling and is served with a lemon-parsley-mustard sauce. Makes a nice summer meal served with ratatouille, steamed or grilled vegetables. Pairs well with Pan Roasted Asparagus with Red Peppers and Goat Cheese and Lemon - Spinach Couscous Salad.From Cook's Illustrated magazine, Sandra Wu, July & August 2007, no 87, p 11.
Servings: 4 servings
Ingredients
Lemon-Parsley-Mustard Sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 3 tablespoons olive oil
- 1 tablespoon minced fresh flat-leaf parsley
- 1/4 teaspoon sugar
- 1/4 table salt
- 1/2 teaspoon ground black pepper
Marinade
- 1 tablespoon fresh lemon juice
- 3 tablespoons olive oil
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 3 medium garlic cloves minced or pressed, about 1 tablespoon
- 2 tablespoons water
Chicken
- 4 boneless skinless chicken breasts (6 to 8 ounces each), trimmed of fat
- vegetable oil for cooking grate
- disposable aluminum pan for grilling
Instructions
Lemon-Parsley-Mustard Sauce
- In small bowl add all sauce ingredients, whisk to combine; set aside.
Marinade
- In medium bowl add all marinade ingredients, whisk to combine. Place marinade and chicken in gallon-size zipper-lock bag. Toss to completely coat chicken. Press out air and seal bag. Marinate 30 minutes in refrigerator, turning bag after 15 minutes.
Chicken
- Preheat grill 15 minutes in advance. Scrape grates clean with grill brush. Dip wad of paper towels in oil; use tongs to wipe cooking grate. Leave primary burner on high and turn off other burners.
- Allowing excess marinade to drip off chicken and place on cooler side of grill, smooth-side down and thicker side facing coals. Cover with disposable aluminum pan and cook until bottom of chicken just begins to develop light grill marks and is no longer translucent, 6 to 9 minutes. Using tongs, flip chicken and rotate so that thinner side faces coals. Close grill cover and continue to cook until chicken is opaque and firm to touch and instant-read thermometer inserted into thicket part of chicken registers 140 degrees, 6 to 9 minutes longer.
- Move chicken to hotter side of grill and cook, uncovered, until dark grill marks appear, 2 to 4 minutes. Using tongs, flip chicken and cook until dark grill marks appear and instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 2 to 4 minutes longer. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4 inch thick slices. Transfer to serving platter, drizzle with reserved sauce and serve.
Notes
Leftovers make great sandwiches or a nice salad tossed with greens.
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