Grilled Lemon Chicken
Recipe from Family Circle

A sprightly lemon dressing seasoned with fresh dill and basil makes a delightful sauce for these grilled chicken breast halves.



by 2  people


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Ingredients
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    2 - 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 
    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
Per Serving: cal. (kcal) 347, Fat, total (g) 15, chol. (mg) 110, sat. fat (g) 2, carb. (g) 7, pro. (g) 44, sodium (mg) 759, Percent Daily Values are based on a 2,000 calorie diet
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