Serves
6
INGREDIENTS
- 1.5 kg skinless and boneless chicken breast
Marinade
- 1 minced clove garlic
- 1 Tbsp fresh lemon zest
- 1/3 cup fresh lemon juice
- 2 Tbsp of canola oil
- ½ tsp of cracked black pepper
Topping
- 1 clove garlic
- 1 cup parsley (stems included)
- 2 Tbsp fresh lemon juice
- 2 Tbsp extra virgin olive oil
METHOD
- In a large resealable bag or in a shallow non-reactive pan, shake or whisk together the marinade ingredients: garlic, zest, juice, oil and pepper. Add chicken, seal swell if using the bag. Make sure the marinade is coating all of the chicken! Store in the fridge for at least 6 hours and up to 12 hours.
- Make the topping: In a food processor, use the S-blade to pulse together the garlic and parsley. Scrape down sides and add juice and oil. Pulse until mixed well. Spoon into a small jar and store in the fridge for up to 2 days.
- To cook: Preheat the BBQ to high. Make sure the grill is clean. Remove chicken from the bag or pan and place on grill. Discard remaining marinade.
- Flip often and cook until an internal temperature of 165F°.
- Remove from grill, place on a clean plate and let sit for 5 minutes. Spoon the sauce evenly over the chicken and serve right away.
