Grilled Lemon Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
1 ½ pounds thin-sliced boneless skinless chicken breasts
02 -
1 to 2 teaspoons lemon zest (optional)
03 -
½ cup lemon juice
04 -
¼ cup olive oil
05 -
2 teaspoons ground ginger
06 -
1 to 2 teaspoons kosher salt
07 -
1 teaspoon freshly ground black pepper
08 -
Fresh basil or parsley (optional, for garnishing)
09 -
Lemon slices (optional, for garnishing)
→ Broccoli (or other vegetables)
10 -
2 large heads broccoli, trimmed into florets
11 -
1 to 2 tablespoons olive oil
12 -
1 teaspoon kosher salt (or to taste)
13 -
1 teaspoon freshly ground black pepper (or to taste)
14 -
1 teaspoon lemon zest (optional)
# Instructions:
01 -
Add all ingredients (except basil or parsley) to a large resealable plastic bag. Seal and mix to evenly coat the chicken. Refrigerate for at least 1 hour or overnight to marinate.
02 -
Lightly oil the grill grates. Preheat the grill to high heat on one side and medium heat on another side.
03 -
Place the broccoli florets into a grill basket. Drizzle evenly with olive oil or use cooking spray for light coating. Sprinkle with salt and pepper, and toss to coat.
04 -
Place the grill basket with broccoli on the high-temperature side of the grill. Add the chicken to the medium heat side and discard the marinade bag. Close the grill lid and cook for 5 minutes. Flip the chicken, stir the broccoli, close the lid, and cook for another 5 minutes or until the chicken is cooked through and broccoli is charred as desired.
05 -
Optionally garnish the chicken with fresh basil or parsley, and broccoli with lemon zest. Add optional lemon slices for garnishing and serve immediately.
# Notes:
01 -
For best results, marinade the chicken overnight for enhanced flavor.
02 -
Leftovers can be stored in an airtight container in the fridge for up to 5 days.