Grilled Lemon-Parsley Chicken Breasts
A tangy, salty marinade that pleases every time. Serve with a big green salad and wild rice.
Cooking time: 1 hour
- 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.
- 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.
- 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.
- Serve with dressing.
Submitted by: Liz
Thanks to: The Science of Good Cooking