Grilled Chicken with Herby Salsa
These chicken breasts just taste like a Summer cookout. They're fresh, healthy, juicy and delicious. We like to serve these al fresco with a big glass of something cold to drink! This recipe makes 4 chicken breasts.
PREP TIME
1 hour / 0 mins
COOK TIME
10 minutes
Ingredients
For the chicken/marinade:
4 chicken breasts, pounded to 1/2" thickness
2 cloves garlic, finely minced
2 teaspoons honey or brown sugar
Juice from 2 lemons
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
For the salsa:
1 tablespoon olive oil
1 clove garlic, finely minced
Juice from 1 fresh lemon
1/4 cup chopped Italian parsley
Leaves from 1 sprig fresh oregano
1/2 small white onion, finely chopped
Salt and pepper, to taste
4 chicken breasts, pounded to 1/2" thickness
2 cloves garlic, finely minced
2 teaspoons honey or brown sugar
Juice from 2 lemons
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
For the salsa:
1 tablespoon olive oil
1 clove garlic, finely minced
Juice from 1 fresh lemon
1/4 cup chopped Italian parsley
Leaves from 1 sprig fresh oregano
1/2 small white onion, finely chopped
Salt and pepper, to taste
Directions
Marinade the chicken: Add all chicken and marinade ingredients to a large, resealable plastic bag. Close the bag and massage the marinade ingredients into the chicken. Refrigerate for one hour and no longer.
While the chicken is resting, make the salsa: stir together all salsa ingredients in a non-reactive bowl. Cover and chill until ready to use.
Preheat your grill to medium-high. Remove chicken from marinade and shake off excess marinade. Place chicken on grill and cook for 10 minutes, flipping once in the middle of cooking. Remove from heat and let rest for a few minutes. Top with a scoop of salsa and serve.
While the chicken is resting, make the salsa: stir together all salsa ingredients in a non-reactive bowl. Cover and chill until ready to use.
Preheat your grill to medium-high. Remove chicken from marinade and shake off excess marinade. Place chicken on grill and cook for 10 minutes, flipping once in the middle of cooking. Remove from heat and let rest for a few minutes. Top with a scoop of salsa and serve.
Looking for inspiration? Try these recipes:
Roasted Balsamic Onions
Onion Pakoras
Hasselback Potatoes
