This marinade recipe with garlic, lemon and honey makes juicy, delicious, healthy grilled chicken (that you can marinate overnight!)
Makes enough marinade for 2 pounds of chicken.
1teaspoondried Italian seasoning1 tablespoon fresh herbs (thyme, rosemary)
1teaspoonsalt
1teaspoon black pepper
Instructions
Combine all marinade ingredients in chopper, food processor or blender. Mix until garlic is minced and all is combined.
You can also just mince the garlic by hand and stir together all the ingredients - make sure the honey is all mixed in.
If using boneless skinless chicken breasts, pound the thick end a little to even out. Add chicken and marinade to zip top bag and refrigerate for 1-12 hours. I usually marinate in the morning and grill at dinner time (5-6 hours marinating time.)
Wipe excess marinade off chicken. Grill chicken over medium heat (oil grill grates to help prevent sticking.) Cook for about 6-8 minutes per side or until internal temperature reaches 165 degrees F. Remove, cover with foil and let rest 5-10 minutes so juices redistribute.
Notes
10 Grilling Tips for GREAT Grilled Chicken:
Gently pound the thick end of the chicken breast to even it out a bit.
Marinate chicken 1-12 hours - (see section above)
Heat grill to medium heat.
Clean and oil grill grates to help prevent sticking.
Wipe excess marinade off chicken before grilling - helps prevent flare-ups.
Don't press or squeeze chicken with spatula. Flip it once and let it be.
Generally, the chicken will release when it's ready to flip.
Use an instant read thermometer to help prevent overcooking - I usually take mine off right before they reach 165 degrees. Remember they'll continue to cook for a couple minutes when they come off the grill. Just tent them with foil.
Try to avoid cutting into the chicken to see if it's done - lets the juices run out.
Let chicken rest at least 5-10 minutes after grilling - helps keep it juicy!
Nutrition (approx. data estimated via online nutritional calculator.)