Ingredients: |
Ingredients: 1 tbsp dijon mustard
4 tbsp juice from 1-2 lemons
9 tbsp olive oil
3 tbsp minced fresh parsley
1 3/4 tsp sugar
salt and pepper to taste
3 medium garlic cloves, minced (about 1 tablespoon)
2 tbsp water
4 boneless, skinless chicken breasts (6-8 oz each), trimmed of excess fat
vegetable oil for cooking on barbeque grate
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Directions: |
Directions:In small bowl whisk together mustard, 3 tablespoons lemon juice, 6 tablespoons olive oil, parsley, 3/4 teaspoon sugar, 3/4 teaspoon salt, and 3/4 teaspoon pepper. Set aside.
In medium bowl whisk together remaining 1 tablespoon lemon juice, 3 tablespoons olive oil, 1 teaspoon sugar, 1 1/2 teaspoon salt, 1/2 teaspoons pepper, garlic and water in a medium bowl. Place marinade and chicken in a gallon-size ziploc bag and toss to coat. Press out air and seal. Refrigerate 30 minutes, flipping after 15 minutes.
Turn all grill burners to high and heat with lid down until very hot, about 15 minutes. Scrap grate clean with grill brush. Dip paper towels in oil; holding with tongs, wipe cooking grate. Leave primary burner on high and turn off other burner.
Remove chicken from bag, allowing excess marinade to drip off. Place chicken on cooler side of grill, smooth side down, with thicker side facing heat. Put down grill cover and cook until bottom of chicken begins to develop light grill marks, 6-9 minutes. Flip chicken and close grill. Continue to cook until chicken is opaque and firm to touch, and thermometer in thickest part of chicken registers 140, 6-9 minutes longer.
Move chicken to hotter side of grill and cook, uncovered, until dark grill marks appear, 1-2 minutes. Flip and cook until dark grill marks appear and thermometer reads 160 degrees. Transfer chicken to cutting board, and let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4" thick slices Transfer to plates and drizzle with sauce. |
This recipe for Parsley Chicken is from