Grilled Lemon Chicken
A sprightly lemon dressing seasoned with fresh dill and basil makes a delightful sauce for these grilled chicken breast halves.
Ingredients
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2 to 3 tablespoons lemon juice
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1 tablespoon white vinegar
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2 tablespoons chopped fresh dill
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2 tablespoons chopped fresh basil
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1 tablespoon honey
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1 tablespoon Dijon mustard
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1 teaspoon salt
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1/4 teaspoon black pepper
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1/4 cup extra-virgin olive oil
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6 medium-sized boneless, skinless chicken breast halves (about 2-1/2 pounds total), pounded slightly
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1 lemon thinly, sliced
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1/3 cup pitted kalamata olives, halved
Directions
1.
In a medium-size bowl, whisk lemon juice, vinegar, dill, basil, honey, mustard, 3/4 teaspoon of the salt and the pepper until well blended. In a slow stream, whisk in oil until blended.
2.
Place chicken in a large resealable bag. Add 1/3 cup of the dressing and half of the lemon slices. Seal bag; refrigerate 2 hours to marinate, turning at least once. Reserve remaining dressing, stirring in remaining lemon slices and olives.
3.
Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Remove chicken from marinade; discard marinade. Grill chicken 5 to 6 minutes per side, turning once, until chicken registers 160 degrees F on an instant-read thermometer. Remove to a portable container.
4.
Pour reserved dressing over chicken; season with the remaining 1/4 teaspoon salt. If grilled ahead, let come to room temperature before serving (about an hour).
Nutrition information
Calories 347, Total Fat 15 g, Saturated Fat 2 g, Cholesterol 110 mg, Sodium 759 mg, Carbohydrate 7 g, Fiber 0 g, Protein 44 g.
Percent Daily Values are based on a 2,000 calorie diet
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