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8/19/2014 11:33 AM grooming • 0 Comments

Grilled Chicken

I love grilling, but living in NYC and sometimes dealing with unfriendly BBQ weather, I take my grilling skills indoors with my kick ass grill pan. Okay, it doesn’t give you the flavor of coal, but it really works well. And if you season or rub your meat the right way, it tastes pretty darn good.

 

Try this crowd pleaser of a chicken dish for your weekend or weeknight cookout. This is a perfect Tuesday meal, you know the one where it’s not Monday, but it's not quite Thursday, so why not be healthy and have this with a salad? In the picture, I have some PRZ Pesto on the side of the dish to use as a dip for my chicken. Have fun and indoor grill away.

 

Ingredients:

  • 1 lb chicken breast, skins on
  • 6 garlic cloves, peeled
  • 1/3 cup chopped parley
  • 1 tsp salt
  • 1 tsp pepper
  • 2 ½ tablespoons butter
  • 1 medium lemon, juiced
  • 2 sticks rosemary
  • 1 tbsp thyme
  • 1 tbsp canola oil
  • 1 cup water
  • butter

 

Directions

 

1. The chicken can be cooked on a grill pan, panini grill, George Foreman grill or your grill outside.

 

2. To a small saucepan, add a tablespoon of canola oil and 1 cup of water. Bring water to a boil, add peeled garlic and rosemary for two minutes. Turn off heat, and let it sit.

 

3. Finely chop or smash garlic cloves. (Smashing will give it more flavor.) Add rosemary, parsley, salt, pepper and thyme, and mix together in a bowl.

 

4. Stuff garlic mixture under the skin of chicken. (Reserve some for later.)

 

5. Cook chicken in grill pan (skin side up at first) for about 6 minutes on each side. Test chicken in the middle to make sure it’s not pink inside.

 

6. While the chicken is cooking, in small saucepan over medium-high heat, take the remainder of the garlic mix that wasn't used in step 4, add some butter and chopped rosemary. Cook for 3-4 minutes then add the lemon juice into the mix.

 

7. Take sauce and spoon it over the cooked chicken.

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