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Ingredients
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Marinated Chicken
Salad (Lettuce & Tomato)
To Finish
Method
Marinated Chicken
- 1
Prepare marinade
In a medium bowl whisk together 1 cup olive oil, 3 tablespoons soy sauce, 2 tablespoons fresh lemon juice, 4 minced garlic cloves, 1 tablespoon Dijon mustard, 1 tablespoon honey (or brown sugar), 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper until emulsified.
- 2
Marinate chicken
Place 4 boneless skinless chicken breasts in a resealable plastic bag or shallow dish. Pour marinade over chicken, press out excess air and seal (or cover dish). Massage marinade so each breast is coated. Refrigerate for at least 30 minutes and up to 6 hours (2–3 hours ideal). If short on time, marinate 15–30 minutes at room temperature.
- 3
Bring to room temperature
Remove chicken from refrigerator about 20 minutes before grilling to take the chill off for even cooking.
- 4
- 5
Grill chicken
Place chicken on the hot grill. Cook 5–7 minutes per side, flipping once, until the internal temperature reaches 165°F (74°C) for thick breasts. If breasts are very thick, reduce heat after searing and continue cooking covered until done. Avoid overcooking to keep chicken moist. Total cook time typically 10–14 minutes depending on thickness.
- 6
Rest chicken
Transfer chicken to a cutting board and let rest 5–8 minutes to allow juices to redistribute. Slice or halve the breasts crosswise for serving.
Salad (Lettuce & Tomato)
- 7
While chicken rests, prepare the salad. In a large bowl combine 6 cups mixed lettuce leaves and 2 sliced tomatoes. Add 1/4 cup thinly sliced red onion if using.
- 8
Whisk together 2 teaspoons extra virgin olive oil, 1 teaspoon red wine vinegar or lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Drizzle dressing over salad and toss gently to combine.
- 9
Taste and adjust seasoning with extra salt, pepper, or vinegar as needed.
To Finish
- 10
Arrange a bed of dressed lettuce and tomato on each plate. Place a sliced grilled chicken breast on top or to the side.
- 11
Sprinkle 2 tablespoons chopped fresh parsley or basil over the chicken and salad. Serve with lemon wedges; squeeze lemon over chicken just before eating.