Grilled Chicken with Lemon, Parsley and Garlic
Ingredients.
2 Free range skinless Chicken Breasts
1 Lemon
2 Garlic cloves
Fresh Parsley
Olive Oil
Sea Salt & freshly ground Balck Pepper
Method.
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Lay the chicken breasts on a board and cover in two layers of cling film. Bash with a meat hammer or a rolling pin until they are a uniform thickness - this helps tenderise but also means they will cook a little quicker. Cut each breast into 3 or 4 pieces.
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Halve the lemon and squeeze the juice into a dish large enough to hold the chicken. If you want it to taste really lemony you can zest the lemon and add the zest to the marinade too.
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Finely chop or crush the garlic and add to the lemon. Finely chop the parsley and add, then add a good few tbsp of olive oil until the mixture is loose. Season with salt and pepper.
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Place the chicken pieces into the marinade and turn a few times until they are well coated on all sides and then leave to marinade for 10-20 minutes.
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Heat a griddle pan until hot and then grill the chicken, basting a few times with the leftover marinade as you go. The pieces will need about 5 minutes per side. If you don't have a griddle pan you could grill the chicken instead.
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Serving suggestion: serve the chicken pieces alongside a large green salad with avocado and olive oil dressing. For a main meal add some sweet potato chips.