Held together by a delicious marinade, this Basil-Lemon Grilled Chicken is bursting with flavor, making it the perfect BBQ dish for outdoor dining!
Author:Norann Oleson
Prep Time:18 minutes
Marination Time:15 minutes
Cook Time:12 minutes
Total Time:45 minutes
Yield:Serves 6
Category:Entrées
Ingredients
Scale
6 boneless, skinless chicken breasts (4 ounces/each) or a spatchcocked chicken (as pictured)
1 teaspoon grated lemon peel (zest of 1 lemon)
1/4 cup freshly squeezed lemon juice (juice of 3 lemons)
2 teaspoons minced fresh garlic
1/4 teaspoon kosher salt
2 tablespoons vegetable oil
1/2 cup packed fresh basil leaves
Instructions
If using chicken breasts, pound chicken breasts to 3/4-inch thickness, evenly across all chicken breasts. Otherwise, spatchcock your chicken by cutting out the chicken’s backbone and then pressing the bird flat (as pictured).
Dry chicken of excess moisture with paper towels and place in a large resealable plastic bag.
Combine lemon zest, lemon juice, garlic, salt, oil, and basil in a food processor—pulse for 30 seconds until well blended.
Pour liquid marinade over the chicken in the plastic bag, seal the bag, and shake and turn to coat the chicken. Marinate for about an hour.
Preheat grill to medium-high heat (about 400 degrees F).
Remove chicken pieces from plastic bag with tongs, and discard marinade.
For breasts, grill chicken for 6-10 minutes per side or until cooked through to 165F, then let rest for 10 minutes. Spatchcocked chicken will take longer, cook 30 minutes or more until it reaches temperature, then let rest also for at least 10 minutes.
Transfer to serving platter and garnish with additional fresh basil leaves.
Notes
While grilling, toss some fresh vegetables on the grill and you’ll have a complete dinner! Delish!
