This grilled chicken version of lemon chicken is easy to make.
Ingredients:
- 4 boneless, skinless chicken breast halves
- Marinade:
- 1/3 cup lemon juice
- 1/3 cup olive oil
- 2 TB light soy sauce
- 2 TB red wine vinegar
- 2 TB chopped fresh cilantro
- 2 TB chopped fresh parsley
- 1 tsp grated lemon zest
- 2 garlic cloves, peeled and finely chopped
- 1/4 tsp salt
- Freshly ground black pepper, to taste
Preparation:
1. Rinse the chicken breasts under cold running water and pat dry. With a knife, make a few shallow, crosswise cuts in each breast to allow the marinade to penetrate.
2. In a medium bowl, whisk together the lemon juice and olive oil. Whisk in the soy sauce, red wine vinegar, cilantro, parsley, lemon zest, garlic, salt and black pepper. Reserve 3 - 4 tablespoons to use as a basting sauce.
3. Place the chicken breasts in a large bowl or a large resealable plastic bag. Add the marinade and cover the bowl or reseal the bag. Marinate the chicken in the refrigerator for 2 hours, turning occasionally to make sure the chicken breasts are coated.
4. Remove the chicken breasts from the bowl or bag and discard the excess marinade.
5. To grill: Preheat the grill. Lay the chicken breasts flat on the cooking surface. Grill the chicken, basting with the reserved marinade, for 15 minutes or until the chicken is cooked through and the juices run clear when pierced with a knife.
To broil: Place the thighs on a rack sprayed with non-stick cooking spray. Broil the chicken on high heat, 9 inches from the cooking source, for about 15 minutes or until cooked through. Turn the chicken and baste with the reserved marinade every 5 minutes.
More Grilled Chicken Recipes
Five-spice Chicken
Grilled Ginger Chicken - with a Chinese rice vinegar marinade
Marinated Ginger Chicken - with red wine vinegar
Chinese Chicken Recipes
Main Chinese Recipe File
2. In a medium bowl, whisk together the lemon juice and olive oil. Whisk in the soy sauce, red wine vinegar, cilantro, parsley, lemon zest, garlic, salt and black pepper. Reserve 3 - 4 tablespoons to use as a basting sauce.
3. Place the chicken breasts in a large bowl or a large resealable plastic bag. Add the marinade and cover the bowl or reseal the bag. Marinate the chicken in the refrigerator for 2 hours, turning occasionally to make sure the chicken breasts are coated.
4. Remove the chicken breasts from the bowl or bag and discard the excess marinade.
5. To grill: Preheat the grill. Lay the chicken breasts flat on the cooking surface. Grill the chicken, basting with the reserved marinade, for 15 minutes or until the chicken is cooked through and the juices run clear when pierced with a knife.
To broil: Place the thighs on a rack sprayed with non-stick cooking spray. Broil the chicken on high heat, 9 inches from the cooking source, for about 15 minutes or until cooked through. Turn the chicken and baste with the reserved marinade every 5 minutes.
More Grilled Chicken Recipes
Five-spice Chicken
Grilled Ginger Chicken - with a Chinese rice vinegar marinade
Marinated Ginger Chicken - with red wine vinegar
Chinese Chicken Recipes
Main Chinese Recipe File
