Garlic Parmesan Grilled Chicken (Print Version)
# Ingredients:
→ Marinade
01 -
25 grams Parmesan cheese, shredded
02 -
0.25 teaspoon black pepper, freshly ground
03 -
0.5 teaspoon table salt
04 -
0.5 teaspoon smoked paprika
05 -
1 teaspoon Italian herb blend
06 -
4 garlic cloves, chopped small
07 -
15 ml honey (if you want a bit of sweetness)
08 -
30 ml fresh lemon juice
09 -
60 ml olive oil
→ Chicken and Finishes
10 -
700 to 900 grams chicken breasts or thighs, boneless and skinless
11 -
Extra Parmesan, for serving
12 -
Fresh parsley, chopped for topping
# Instructions:
01 -
Let your chicken hang out for about five minutes off the grill. Then toss on some parsley and more Parmesan before you dig in.
02 -
Toss a bit more Parmesan on the chicken during its last minute or two on the grill so it melts just right.
03 -
Put your marinated chicken on the hot grill. Grill for about 5–7 minutes on each side till it’s cooked through (75°C inside and juices look clear).
04 -
Get your grill nice and hot, about 200–220°C. Brush a bit of oil on the grates so nothing sticks.
05 -
Pop the chicken in your marinade, coat it really well, then cover and let it chill in the fridge for at least half an hour (but up to four hours is even better).
06 -
Grab a bowl and stir together the olive oil, lemon juice, honey, garlic, Italian herbs, smoked paprika, salt, pepper, and Parmesan until smooth.
# Notes:
01 -
No grill? Just sear your chicken in a big skillet over medium, or bake at 200°C for about 20–25 minutes.
02 -
Want it extra juicy? Choose thighs. Prefer lighter fare? Grab the breasts.
03 -
This goes great with pasta, salad, or even some roasted veggies.