This is, hands down, the tastiest grilled chicken I've ever had. We don't have a grill, so I made it on our grill pan. If you pound the chicken thin and keep the heat high, you get fantastic grill marks and it cooks in no time. You can also just cook it in a skillet, if you don't have any kind of grill at your disposal. Try it soon!
Grilled Herbed Chickenfrom Real Simple Magazine
1/3 cup olive oil
1/4 cup fresh squeezed lemon juice
1/2 cup chopped mixed herbs, such as parsley, thyme, rosemary, marjoram, basil and oregano (I used parsley, rosemary, basil- great combo!)
6 chicken breast halves
2 tsp kosher salt
1 tsp pepper
In a baking dish (or zip-top baggie) combine the olive oil, lemon juice and herbs. Mix well and add the chicken. Marinate at room temperature for 1 hour.
Preheat the grill until medium high. Sprinkle the chicken with salt and pepper. Grill until done, about 12 minutes per side (but if you pound them down a bit, it only takes about 4-5 minutes per side).
1/4 cup fresh squeezed lemon juice
1/2 cup chopped mixed herbs, such as parsley, thyme, rosemary, marjoram, basil and oregano (I used parsley, rosemary, basil- great combo!)
6 chicken breast halves
2 tsp kosher salt
1 tsp pepper
In a baking dish (or zip-top baggie) combine the olive oil, lemon juice and herbs. Mix well and add the chicken. Marinate at room temperature for 1 hour.
Preheat the grill until medium high. Sprinkle the chicken with salt and pepper. Grill until done, about 12 minutes per side (but if you pound them down a bit, it only takes about 4-5 minutes per side).
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