This is the BEST grilled chicken ever! Cook's Illustrated magazine cooks up specific dishes and prepares them every way possible and comes up with the optimum recipe. This is the result of grilled chicken breasts, and it is SO moist and delicious!
Grilled Lemon-Parsley Chicken Breasts
serves 4
1 tsp. Dijon mustard
1 T. lemon juice
3 T. olive oil
1 T. fresh parsley leaves, minced
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
Whisk together in small bowl and set aside.
Marinade:
1 T. lemon juice
3 T. olive oil
1 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
3 cloves garlic, minced or pressed
2 T. water
Place in gallon size ziploc bag with chicken and toss to coat. Squeeze out air and refrigerate 30 minutes, flipping after 15 minutes.
On gas grill, turn all burners to high and heat with lid down until very hot, about 15 minutes. Be sure to scrape the grates and dip a wad of paper towel in oil. Holding wad with tongs, wipe each grate. Leave primary burner on and turn off other burners.
Remove chicken from bag and place breasts on cooler side of grill smooth side down. Cover with disposable pan and cook until bottom of chicken begins to develop light grill marks, about 6 - 9 minutes. Flip and rotate chicken and cover with pan. Insert meat thermometer in thickest part of chicken and grill until 140 degrees. Move chicken to hot side of grill and continue to grill, uncovered, until dark grill marks appear, about 1-2 minutes longer. The thermometer should be 160 degrees. Transfer to cutting board. LET REST for 5 - 10 minutes before slicing. Slice on bias and drizzle the sauce over. Be prepared to hand out the recipe.
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