Grilled Lemon-Parsley Chicken Breasts

What you'll need

  • 6 tablespoons olive oil, divided
  • 2 tablespoons lemon juice, divided
  • 1 tablespoon fresh parsley, minced
  • 1 1/4 teaspoons sugar, divided
  • 1 teaspoon Dijon mustard
  • 1 3/4 teaspoons salt, divided
  • 2 tablespoons water
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken (tenders are great)
  • 3/4 teaspoons pepper, divided

A tangy, salty marinade that pleases every time. Serve with a big green salad and wild rice.

Serves: 2-4

Cooking time: 1 hour

  1. Make the marinade: Whisk 3 tablespoons oil, 1 tablespoon lemon juice, 1 teaspoon sugar, 1.5 teaspoons salt, 1/2 teaspoon pepper, water and garlic together in a bowl. Place chicken in large ziploc bag and pour in marinade. Toss to coat; press out air and zip closed. Refrigerate at least 30 minutes and up to an hour, flipping bag every 15 minutes.
  2. Make the dressing: Whisk remaining 3 tablespoons oil, 1 tablespoon lemon juice, parsley, 1/4 teaspoon sugar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl and set aside.
  3. Discard marinade and grill chicken on oiled gas grill or on grill pan until done, about 4-5 minutes each side for chicken tenders, or 6-9 minutes each side for breasts.
  4. Serve with dressing.

Submitted by: Liz

Thanks to: The Science of Good Cooking