Grilled Lemon Chicken
A sprightly lemon dressing seasoned with fresh dill and basil makes a delightful sauce for these grilled chicken breast halves.
Recipe from Family Circle
2 - 3 tablespoons lemon juice
1 tablespoon white vinegar
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh basil
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
6 medium boneless, skinless chicken breast halves (about 2-1/2 pounds total), pounded slightly
1 lemon, thinly sliced
1/3 cup pitted kalamata olives, halved
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.
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).
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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