Lemon-Parsley Chicken Breasts

By schaefferl

Ingredients

• 1 teaspoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 6 tablespoons olive oil
• 1 tablespoon minced fresh parsley leaves
• 1 1/4 teaspoons sugar
• Salt and ground black pepper
• 3 medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
• 2 tablespoons water
• 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat
• Vegetable oil for grill rack
• Large disposable aluminum baking pan

Details

Adapted from keyingredient.com

Preparation

Step 1

1. Whisk together mustard, 1 tablespoon lemon juice, 3 tablespoons olive oil, parsley, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl; set aside.
2. Whisk together remaining tablespoon lemon juice, remaining 3 tablespoons olive oil, remaining teaspoon sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, garlic, and water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes.
4. Remove chicken from bag, allowing excess marinade to drip off. Place chicken on cooler side of grill, smooth-side down, with thicker side facing coals. Cover with disposable pan and cook until bottom of chicken just begins to develop light grill marks and is no longer translucent, 6 to 9 minutes. Using tongs, flip chicken and rotate so that thinner side faces pan. Cover with disposable pan and continue to cook until chicken is opaque and firm to touch and instant-read thermometer inserted into thickest part of chicken registers 140 degrees, 6 to 9 minutes longer.
5. continue to cook, uncovered, until dark grill marks appear, 1 to 2 minutes. Using tongs, flip chicken and cook until dark grill marks appear and instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 1 to 2 minutes longer. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4-inch-thick slices and transfer to individual plates. Drizzle with reserved sauce and serve.