After using the grill for the first time last week I couldn't wait to do it again! The chicken was juicy and moist and it stayed that way even after I reheated it! This week I wanted to do something a little more basic as far as my marinade since I would be eating the chicken in salads for this weeks lunches. Even with a basic marinade the chicken came out full of flavor. The chicken is great with just the marinade or with the addition of your favorite sauce!
Lemon Parsley Grilled Chicken3-4 Chicken Breast
1/3 Cup Olive Oil
2 Garlic Cloves, chopped
Juice of 1 Lemon
1 Sprig of Rosemary, chopped
1 Handful of Italian Parsley, chopped
1 Teaspoon Red Pepper Flakes
Salt and Pepper to taste
Combine all ingredients in a large zip lock bag and marinate over night. When you're ready to cook, remove the chicken from the refrigerator 30 minutes before you're ready to grill. Heat grill to high heat on one side and medium on another. Sear each side of the chicken on the high heat side for 2 minutes. Transfer seared chicken to medium heat side and lower high heat to medium. Cover and cook for 8 minutes on each side. You'll want the internal temperature to be 165 degrees. When done, let the chicken rest so the juices can redistribute. Slice and enjoy!
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