Grilled Chicken Recipe
Served with Scalloped Garlic Potatoes, Garlic Sauteed Green Beans
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grilled Chicken
Scalloped Garlic Potatoes
Garlic Sautéed Green Beans
Method
Grilled Chicken
- 1
Marinate chicken
In a bowl, combine 3 tbs olive oil, 2 tbs lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp smoked paprika, 1.5 tsp salt and 0.75 tsp black pepper. Whisk until emulsified. Place 4 chicken breasts (patted dry) in a zip-top bag or shallow dish and pour marinade over them, ensuring even coating. Marinate 20 minutes at room temperature or up to 2 hours in the refrigerator.
- 2
- 3
Grill chicken
Remove chicken from marinade and let excess drip off. Grill chicken breasts 5–6 minutes per side, or until an instant-read thermometer inserted into thickest part reads 160°F (71°C). Avoid overcooking; residual heat will raise temperature slightly.
- 4
Scalloped Garlic Potatoes
- 5
- 6
Make garlic cream sauce
In a medium saucepan over medium heat, melt 2 tbs butter. Add 4 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Stir in 2 tsp flour and cook 30 seconds. Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, bringing to a gentle simmer while whisking to avoid lumps. Cook 3–4 minutes until sauce slightly thickens. Stir in 1 cup grated Gruyère (or cheddar) and 1/4 cup grated Parmesan until melted and smooth. Add 1 tbs fresh thyme, 1 tsp salt, 1/2 tsp black pepper and a pinch (1/8 tsp) nutmeg; taste and adjust seasoning.
- 7
- 8
- 9
Rest
Remove from oven and let rest 10 minutes before serving to allow sauce to thicken and set.
Garlic Sautéed Green Beans
- 10
Blanch beans (optional, recommended for bright color)
Bring a large pot of salted water to a boil. Add 1 lb trimmed green beans and blanch 2 minutes until bright green and slightly tender. Immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry. (If short on time, you may skip blanching and sauté raw beans, cooking a minute or two longer in the pan.)
- 11
Sauté
Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until butter foams. Add 3 thinly sliced garlic cloves and sauté 30 seconds until fragrant. Add the drained green beans and toss to coat. Cook 3–5 minutes, stirring occasionally, until beans are tender-crisp and garlic is golden (not burned).
- 12
Season and finish
Season with 3/4 tsp salt and 1/4 tsp black pepper. Remove from heat and stir in 1 tsp lemon zest and 2 tbs toasted sliced almonds if using. Taste and adjust seasoning, then transfer to a serving dish immediately.