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. Pan Roasted Asparagus with Red Peppers and Goat Cheese makes a great combination too . Pairs well with Lemon - Spinach Couscous Salad
From Cook's Illustrated magazine, Sandra Wu, July & August 2007, no 87, p 11.
Prep Time15 mins
Cook Time35 mins
Marinating Time30 mins
Total Time1 hr 20 mins
Course: < 30 Min Prep w/Longer Cook Time, Grill, Main Course - Chicken - Poultry
Servings: 4 servings
Author: Catherine Christiano


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


  • 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


  • 4 boneless skinless chicken breasts (6 to 8 ounces each), trimmed of fat
  • vegetable oil for cooking grate
  • disposable aluminum pan for grilling


Lemon-Parsley-Mustard Sauce

  • In small bowl add all sauce ingredients, whisk to combine; set aside.


  • 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.


  • 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.


Leftovers make great sandwiches or a nice salad tossed with greens.

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