LEMONY GRILLED CHIKCEN

Yield: 4

Author: Sabrina Moller

Print

With ImageWithout Image

LEMONY GRILLED CHIKCEN

Prep time: Cook time: Total time:

Summertime, and the livin’ is easy, chicken is grillin’ and the heat is high. WHAT COULD BE BETTER? Hot summer day, you’re back from the beach and are craving something right off the grill, not too hot, but something just summer flavorful and right — well let me tell you about this GRILLED CHICKEN. straight off the grill, leave it to rest for an hour to eat at room temp or even chill it in the fridge for lunch the next day! it’s light, lemony, juicy and delicious! here’s what you need –

Ingredients:

• extra-virgin olive oil
• 4 – 6 skin-on, bone-in chicken breasts
• Kosher salt, freshly ground pepper
• 2 lemon, thinly sliced
• 2 lemons cut in half for drizzling
• 4 garlic cloves, grated
• 5 large sprigs thyme
• 1 cup Castelvetrano olives torn and ripped apart

Instructions:

1. To begin thinly slice your lemons and divide into two separate bowls, season one bowl with a nice pinch of salt, pepper and about 2 table spoons of olive oil, toss to coat, grate in garlic and put aside until ready to use. Cut 1 lemon in half and put aside. Gather your thyme sprigs and set aside with lemons.
2. Next, pat chicken dry and season all over with salt and pepper, let sit out of fridge for about 30 minutes. Then turn on grill over medium – high heat, oil grates. Grill bowl of lemons that were in small bowl with olive oil, let them char a bit, about 2-3 minutes per side and remove from grill, set aside. Drizzle olive oil all over and throw chicken on grill skin side down. Close grill and let skin char up for about 15 – 20 minutes. At 15 minutes check chicken skin, it should be perfectly charred, then flip over and grill chicken 8 – 10 more minutes with grill closed.
3. Once chicken is almost cooked all the way through at about the 8 minute mark, flip chicken over and squeeze some lemon over chicken and then flip over again to char all sides at the last minute or two. Remove chicken from grill and let rest. I recommend letting it rest for 30 minutes up to and hour while you cook up some orzo or rice to go with or even make a nice salad for chicken to go over or even a refreshing cocktail!
4. Once ready to eat – slice chicken up on an angle, place on platter and top with ripped olives, thyme, lemons and drizzle with some olive oil and fresh squeezed lemon juice, enjoy!

Calories

149.43

Fat (grams)

8.35

Sat. Fat (grams)

1.29

Carbs (grams)

11.55

Fiber (grams)

3.78

Net carbs

7.77

Sugar (grams)

2.13

Protein (grams)

10.82

Sodium (milligrams)

418.07

Cholesterol (grams)

25.50

https://www.platedate.co/blog/lemony-grilled-chikcen

Did you make this recipe?

Tag @thetastytravelust on instagram and hashtag it #platedate

Created using The Recipes Generator