Grilled Chicken Victoria Recipe

Prepare the chicken

If breasts are very thick, butterfly or pound them to an even thickness about 1/2 inch for even cooking. Pat dry with paper towels. Lightly season both sides with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper (these are part of the total salt/pepper listed in ingredients).

Make the marinade

In a medium bowl whisk together the olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, chopped thyme, chopped rosemary, smoked paprika, the remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper until emulsified.

Marinate

Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, massaging to coat thoroughly. Squeeze out excess air and seal, or cover dish. Refrigerate at least 30 minutes and up to 3 hours. Do not marinate longer than 4 hours because of the lemon juice which can begin to 'cook' the chicken.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). Oil the grill grates or brush the chicken lightly with oil to prevent sticking.

Grill the chicken

Remove chicken from marinade and let excess drip off. Place breasts on the hot grill and cook uncovered for 4–6 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Cooking time will vary with thickness—target 10–12 minutes total for typical 1/2" thickness.

Carryover cooking

Transfer the grilled chicken to a clean plate and tent loosely with foil. Let rest for 5–7 minutes; carryover heat will raise the internal temperature to 165°F (74°C).

Make a quick pan sauce (optional)

While chicken rests, place a small skillet over medium heat. Add the butter and once melted, pour in the white wine or chicken broth scraping up any browned bits from the bottom. Simmer 1–2 minutes until slightly reduced, then remove from heat and stir in half of the chopped parsley.

Plate and garnish

Arrange the rested grilled chicken on a platter or individual plates. Spoon the pan sauce over the chicken if using. Sprinkle the remaining chopped parsley on top and serve with lemon wedges alongside for squeezing.

Serve immediately with sides of your choice such as grilled vegetables, roasted potatoes, or a light salad.