Grilled Lemon Chicken With Fresh Parsley Sauce
Leigh Beisch
Ingredients
- Chicken:
- 1 lemon
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon sugar
- 1 1/2 pounds chicken breast tenders
- Sauce:
- 2/3 cup flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped shallot (about 1/2 shallot)
- 1 tablespoon white wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- Lemon slices, for garnish
Preparation
1. Preheat grill.
2. For marinade, zest the entire lemon (yellow part only, about 1 tablespoon), and place zest in a large mixing bowl. Add juice (3 tablespoons) of the lemon to bowl (don''t worry if seeds are also added). Add 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar; stir to combine. Add chicken tenders; stir to coat with marinade. Set aside to marinate for 15 minutes.
3. While the chicken marinates, make the sauce: Combine all sauce ingredients in a blender. Cover and blend on medium speed until smooth, about 20-30 seconds. Set sauce aside.
4. Using tongs, place marinated chicken on the grill; discard marinade. Cook about 4 minutes; flip the tenders and cook an additional 3-5 minutes or until cooked through. Divide tenders among 6 plates (about 2 tenders each), and drizzle each portion with 1 tablespoon sauce. Garnish with lemon slices. Store leftover sauce, covered, in refrigerator up to 3 days.
- Yield: Makes 6 servings (serving size: 2 tenders and 1 tablespoon sauce)
Prep: 20 minutes; Cook: 7 minutes.
Nutritional Information
| Calories per serving: | 176 |
|---|---|
| Fat per serving: | 8g |
| Saturated fat per serving: | 1g |
| Monounsaturated fat per serving: | 5g |
| Polyunsaturated fat per serving: | 1g |
| Protein per serving: | 23g |
| Carbohydrates per serving: | 2g |
| Fiber per serving: | 0.0g |
| Cholesterol per serving: | 63mg |
| Iron per serving: | 1mg |
| Sodium per serving: | 176mg |
| Calcium per serving: | 21mg |
