Ingredients: |
Ingredients: 1 tsp. Dijon mustard
2 T. fresh lemon juice
6 T. olive oil
1 T. fresh parsley, minced
1 1/4 tsp. sugar
Salt and pepper
3 garlic cloves,minced
2 T. water
4 boneless, skinless chicken breasts (6-8 oz. each)
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Directions: |
Directions:Whisk together mustard, 1 tablespoon lemon juice, 3 tablespoons olive oil, parsley, 1/4 tsp. salt and 1/4 tsp. pepper in small bowl. Set aside.
Whisk together remaining tablespoon lemon juice, remaining 3 tablespoons olive oil, remaining teaspoon of sugar, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, garlic and water in medium bowl. Place marinade and chicken in ziplock bag and toss to coat. Refrigerate 30 minutes, flipping bag after 15 minutes. Do not marinade longer than 30 minutes.
Turn gas grill on high and heat with lid down until very hot, about 15 minutes. Scrape grill clean with brush. Dip wad of paper towel in vegetable oil and wipe cooking grate (use tongs). Leave primary burner on high and turn off other burners. Remove chicken from bag. Place chicken on cooler side of grill, smooth side down, with thicker side facing the burner that is still on. Cook until the bottom of the chicken begins to develop light grill marks, 6-9 minutes. Flip chicken. Cook 6-9 minutes longer or until thickest part of chicken registers 140º. Move chicken to hot side of grill and cook, uncovered, 1-2 minutes on each side. Chicken should read 160º. Transfer to plate and cover with foil 5 minutes. Cut each breast on an angle 1/4 inch thick. Drizzle with reserved sauce and serve. |
This recipe for Marinated chicken breasts is from