Host's Choice Of Grilled Chicken Or Grilled Salmon Recipe

Prep the chicken

If using chicken breasts: pat dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 3/4 inch to promote even cooking. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Place in a shallow dish or resealable bag ready for marinade.

Prep the salmon

If using salmon: pat fillets dry and check for pin bones, removing any with tweezers. Season flesh side with 1 tsp kosher salt and 1/2 tsp black pepper. Place skin-side down (if skin on) in a shallow dish or resealable bag for marinade.

In a medium bowl whisk together 1 cup olive oil, 1 tablespoon lemon juice, 2 tablespoons soy sauce, 1 tablespoon Dijon mustard, 1 tablespoon honey, 3 minced garlic cloves, 1 tablespoon fresh thyme leaves, 1 teaspoon smoked paprika and 1 teaspoon red pepper flakes until combined.

Divide the marinade: pour roughly 2/3 of the marinade over the protein you've chosen (chicken or salmon) so the pieces are well coated. Reserve ~1/3 of the marinade in a separate container for basting and finishing (do not reuse leftover marinade that has touched raw meat unless you boil it).

Marinate chicken for 30 minutes to 2 hours in the refrigerator (minimum 30 minutes, up to 2 hours for best flavor). Marinate salmon for 20–45 minutes in the refrigerator (do not marinate salmon longer than 45 minutes because acid will begin to change texture). Remove protein from refrigerator 20 minutes before grilling to come closer to room temperature.

Prepare grill: Clean the grates and preheat to medium-high (about 400–450°F / 200–230°C). If using a charcoal grill, set coals for direct heat. Oil the grates lightly to prevent sticking.

Grill the chicken

For chicken breasts: place on preheated grill over direct heat. Grill with lid closed 5–6 minutes per side, turning once, until internal temperature reaches 165°F (74°C). During the last 4–6 minutes, brush with some reserved marinade (make sure it has been boiled first or use a separate fresh portion) or use a small amount of the reserved marinade that has been brought to a boil for 2–3 minutes to be safe. Let rest 5 minutes before slicing.

Grill the salmon

For salmon fillets: place skin-side down (if skin on) on a clean, oiled grill. Cook with lid closed 4–6 minutes depending on thickness, then check for easy release. Flip once if you want grill marks and cook an additional 1–3 minutes, or until the thickest part reaches 125–130°F (52–54°C) for medium-rare to medium. During the last minute, brush with a little of the reserved marinade that has been boiled or with melted butter. Remove and rest 3–4 minutes; the carryover heat will finish cooking.

After resting, slice chicken against the grain into 1/2-inch slices. For salmon, leave as fillets or portion as desired.

Garnish with chopped parsley and serve with lemon wedges. Offer extra reserved marinade that was boiled and cooled as a warm finishing sauce, or drizzle a little melted butter over the salmon.

Serve with your choice of sides (grilled vegetables, green salad, rice or potatoes).