Grilled chicken: it's healthy but can also be uberboring. But not when you accomplish it like Marcela Valladolid from the Food Network show The Kitchen. The Mexican-American chef adds just a few herbs like cilantro,parsley, and rosemary to lemon juice and olive oil to accomplish the dish juicy and flavorful.
All you need is a bag to marinate the chicken in for two hours, or some patience,and a grill to accomplish this delectable recipe that'll own you eating chicken every night for dinner.
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20 Paleta Recipes That'll Satisfy Your Sweet Tooth From Food Network's Marcela Valladolid Lemon-Herb Grilled ChickenNotes If you buy the chicken breasts already trimmed in halves, they're pretty thin so there's no need for pounding. Ingredients1/3 cup additional-virgin olive oil
3 garlic cloves, and minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh parsley,finely chopped
2 tablespoons cilantro, finely chopped
1 teaspoon fresh thyme, and finely chopped[br]
1/2 teaspoon fresh oregano,finely chopped[br]
1 teaspoon fresh rosemary, finely chopped
3 tablespoons lemon juice
1 tablespoon lemon zest
4 boneless, or skinless chicken breasts halves
Vegetable oil
DirectionsMix all ingredients apart from chicken together in a 1-gallon ziplock bag.
Add chicken breasts and massage marinade into meat until evenly coated.
Seal the bag and place in the refrigerator. Let the chicken marinate at least 2 hours. Preheat grill to tall heat. Lightly dip a wad of paper towels in vegetable oil and,using tongs, carefully rub over grates several times until glossy and coated.
Place chicken breasts on the grill. Grill for about 2-3 minutes per side.
Information Category Main Dishes Cuisine South American
Source: popsugar.com