Grilled Lemon Parsley Chicken Breasts

13 Aug

Grilled Lemon Parsley Chicken Breasts

From Cook’s Illustrated August 2007

1 teaspoon Dijon mustard

2 tablespoons juice from 1 lemon

6 tablespoons olive oil

1 tablespoon minced fresh parsley leaves

1 ¼ teaspoons sugar

Table salt and ground black pepper

3 medium garlic cloves, minced or pressed through garlic press

2 tablespoons water

4 boneless, skinless chicken breast, trimmed of excess fat

Vegetable oil

Hint: Chicken should be marinated not less than 30 minutes and no more than 1 hour.

Gas Grill

      Whisk together mustard, 1 tablespoon lemon juice, 3 tablespoons olive oil, parsley, ¼ teaspoon sugar, ¼ teaspoon salt, and ¼ teaspoon pepper in small bowl; set aside.

 

      Whisk together remaining tablespoon lemon juice, remaining 3 tablespoons olive oil, remaining teaspoon sugar, 1 ½ teaspoons salt, ½ teaspoon pepper, garlic and water in medium bowl. Place marinade and chicken in gallon size bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes.

 

      Meanwhile, turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high and turn off other burners. Grill with lid down.

 

      Remove chicken from bag, allowing excess marinade to drip off. Place chicken on cooler side of grill, smooth side down, with thicker side facing coals. Cook until bottom of chicken just begins to develop light grill marks and is no longer translucent, 6 to 9 minutes. Using tongs, flip chicken and rotate so that thinner side faces coals. Cook until chicken is opaque and firm to touch and instant read thermometer inserted into thickest part of chicken registers 140 degrees, 6 to 9 minutes longer.

 

      Move chicken to hotter side of grill and cook uncovered, until dark grill marks appear, 2 to 3 minutes. Using tongs, flip chicken and cook until dark grill marks appear and instant read thermometer inserted into thickest part of chicken registers 160 degrees, 2 to 3 minutes longer. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into ¼ inch thick slices and transfer to individual plates. Drizzle with reserved sauce and serve.

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