Sugarmill Chicken Recipe

Prepare marinade

In a medium bowl, whisk together 1/2 cup olive oil, 3 tablespoons fresh lemon juice, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon Dijon mustard, and the minced garlic (3 cloves). Stir in 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until combined.

Marinate chicken

Place 4 boneless skinless chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, pressing out excess air and sealing the bag (or covering the dish). Massage the marinade into the chicken so each piece is coated. Refrigerate for at least 30 minutes and up to 4 hours (overnight will intensify flavor). Remove chicken from refrigerator 20 minutes before grilling to come closer to room temperature.

Preheat grill

Preheat grill to medium-high heat (about 400°F / 200°C). Oil the grates lightly to prevent sticking.

Grill chicken

Remove chicken from marinade, letting excess drip off. Place chicken on the preheated grill. Grill with lid closed 5–7 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C) and juices run clear. Cooking time varies with thickness (pound-flat or butterflying very thick breasts for even cooking). Transfer chicken to a plate and tent loosely with foil to rest for 5–7 minutes (carryover will bring to final safe temperature).

Prepare vegetables

While chicken marinates (or while chicken rests), prepare vegetables. Clean 12 whole cremini or white mushrooms and trim stems if needed. Peel 1 yellow onion and cut into 1/2-inch thick rounds, then separate into rings. In a bowl, toss mushrooms and onion rings with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon fresh thyme leaves, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Grill vegetables

Arrange mushrooms stem-side down and onion rings on the grill over medium heat. Grill mushrooms 6–8 minutes, turning once halfway through, until tender and lightly charred. Grill onion rings 3–4 minutes per side until softened and charred at edges. If rings fall through grates, use a grill basket or a sheet of foil with holes. Remove vegetables to a warm plate.

Finish vegetables

When vegetables are off the grill, add 2 tablespoons unsalted butter to the hot mushrooms and onions and toss gently so butter melts and coats them. Sprinkle 2 tablespoons chopped fresh parsley and adjust seasoning with a pinch more salt and pepper if desired.

Divide the grilled mushrooms and onions among 4 plates to form a bed. Place one rested grilled chicken breast on top of the vegetables on each plate.

Serve each portion with a lemon wedge for squeezing over the chicken and vegetables. Optionally garnish with additional chopped parsley and a light drizzle of any reserved pan juices or extra lemon.