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Lemon Herb Grilled Chicken

Lemon Herb Grilled Chicken

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Serving size: 4

 

4 boneless, skinless chicken breast halves (150g each)
1 green onion, trimmed, cut into 2.5cm pieces
1 tablespoon fresh parsley leaves, finely chopped
1/2 tablespoon fresh rosemary, finely chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice

 

Trim all fat from chicken. Place a chicken breast between 2 sheets of plastic wrap and use a flat pounder to pound to an even thickness, about 12mm. Repeat with remaining chicken.

 

Place the green onion, parsley, rosemary, salt, and pepper in a bowl. Add the olive oil and lemon juice, stir with a whisk until emulsified. Pour over the chicken and stir to coat completely.
Allow to marinate for 15 minutes  – no longer (this is important as the citrus will begin to “cook” the chicken and toughen it).

 

While marinating the chicken, preheat the Cuisinart® Griddler Express on high setting. When grill is hot and chicken has finished marinating, drain the chicken well and discard marinade. Arrange the chicken on the hot grill, spacing evenly, and close using medium pressure. Grill for 6 to 8 minutes. Chicken will be opaque with distinct grill markings, and juices will run clear, not pink.

 

Check internal temperature of chicken with an instant-read thermometer, the temperature should be 75-80C. Chicken can be served hot, or cooled, covered and refrigerated for another
use such as a salad.

 

Tip: If fresh herbs are not available, substitute 1 tablespoon of a dried herb such as basil, oregano, rosemary, or thyme.

 

Nutritional information per serving: Calories 155 (18% from fat)  – carb. 2g  – pro. 31g  – fat 3g  – sat. fat 1g  – chol. 79mg  – sod. 546mg  – calc. 23mg  – fibre 0g

 

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