Pollo Grigliato Recipe

Prepare chicken

If breasts are very thick, butterfly them or pound gently to an even thickness of about 1/2 inch (1.2 cm) so they cook evenly. Pat chicken dry with paper towels.

Make marinade

In a medium bowl whisk together 1/4 cup extra-virgin olive oil, 3 tablespoons lemon juice, minced garlic, chopped rosemary, thyme, Dijon mustard, honey, kosher salt, black pepper and red pepper flakes (if using) until well combined.

Marinate chicken

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is coated. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours. (If short on time, 15–20 minutes is acceptable.)

Preheat grill

Preheat an outdoor grill or grill pan over medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grates lightly to prevent sticking. Brush the chicken lightly with 1 tablespoon olive oil just before grilling.

Grill chicken

Remove chicken from marinade, letting excess drip off (discard marinade). Place chicken on the hot grill. Cook without moving for 4–6 minutes until grill marks form and the underside is golden. Flip and grill the other side for 3–5 minutes. Total cooking time will be about 8–12 minutes depending on thickness.

Check doneness

Use an instant-read thermometer inserted into the thickest part of the breast; it should read 165°F (74°C). If not yet reached, move chicken to cooler part of the grill or reduce heat and cook until temperature is reached.

Rest

Transfer chicken to a cutting board and tent loosely with foil. Rest 5 minutes to let juices redistribute.

Slice or serve breasts whole. Sprinkle chopped parsley over the chicken, squeeze fresh lemon wedges on top to taste and drizzle a little extra-virgin olive oil if desired. Serve immediately.