Oh my worddddddddd!!!!!!! Y’all. Y’allllllll! This chicken is SO delicious! It is insanely juicy and has such great flavor. Please stop what you are doing right now and make this. Plllleeeaaasseee!
The chicken only needs to marinate for a few hours. But, I always begin marinating it the night before so that the chicken is ready to roll when I get home from work. Plus, I think that is what gives it such good flavor!
Pair this chicken with grilled or roasted veggies, rice or an arugula salad.
1 – 2 chicken breasts per person
The juice of two lemons (about 1/4 cup) – use fresh lemon juice. As Ina Garten always says, this is not the time for bottled lemon juice!
1 tablespoon of dijon or stone ground mustard
1/3 cup of olive oil
3 cloves garlic
2 teaspoons of salt
1 teaspoon of ground pepper
Fresh herbs, if you have them – optional.
Start by squeezing the lemon juice into a bowl.
Add the mustard, salt and black pepper.
Chop your garlic roughly and add it in. Remember, this is a marinade so nothing has to be perfect because you’re gonna toss it at the end.
Whisk everything together.
As you are whisking, slowly add the olive oil to form what’s called an immersion. You will see the liquid begin to thicken.
Once you have made your marinade, fold over the edges of a large plastic bag and pour in the marinade. You can do this in any container if you don’t have a plastic bag.
On a cutting board, lay out the chicken and make small slits horizontally across the top. This will allow the marinade to really penetrate the chicken.
Put the chicken in the bag.
If you have them, now would be the time to throw some fresh herbs in the bag. Then, squish everything around.
Let the chicken marinate for a few hours or overnight.
When you are ready to cook the chicken, heat your grill to medium high heat.
Before you put the chicken on the grill, try and squish the garlic pieces into the slits in the chicken. This makes a HUGE difference.
Using tongs put the meat on the grill.
Close the lid.
After about 8 – 10 minutes, turn the chicken over.
Allow the chicken to cook another 8 – 10 minutes or until the chicken reaches 165 degrees.
Take those puppies off the grill and let them rest for 5 – 10 minutes.
Enjoy!! Serve with some grilled zucchini, carrots and an arugula salad!