Parmesan Garlic Grill Chicken (Printable Version)
# What You'll Need:
→ Marinade
01 -
60 ml olive oil
02 -
30 ml fresh lemon juice
03 -
15 ml honey (sweetness is optional)
04 -
4 garlic cloves, finely chopped
05 -
1 teaspoon Italian herb blend
06 -
0.5 teaspoon smoked paprika
07 -
0.5 teaspoon table salt
08 -
0.25 teaspoon freshly cracked black pepper
09 -
25 grams shredded Parmesan cheese
→ Chicken and Finishes
10 -
700 to 900 grams boneless, skinless chicken thighs or breasts
11 -
Extra Parmesan for sprinkling
12 -
Some fresh parsley, minced, for garnish
# Steps to Follow:
01 -
In a mixing bowl, combine olive oil, lemon juice, honey, garlic, all the herbs, smoked paprika, salt, pepper, and Parmesan. Give everything a good mix until it’s nice and blended.
02 -
Drop the chicken pieces into the bowl, turning them so the marinade covers every bit. Seal with a lid or wrap and stick in the fridge for 30 minutes minimum, or a full 4 hours if you've got time.
03 -
Fire up your grill to 200–220°C. Oil up the grates so nothing gets stuck on there.
04 -
Place chicken pieces right onto the grill once it’s hot. Let them grill about 5 to 7 minutes per side. They’re ready when the insides hit 75°C and juices run clear.
05 -
About a minute or two before the chicken comes off, shower on extra Parmesan so it melts right in.
06 -
Pull chicken off the heat and let it chill for five minutes. Throw parsley and more Parmesan on top before serving.
# Additional Tips:
01 -
Don’t have a grill? Cook the chicken in a frying pan on medium heat, or bake at 200°C for 20–25 minutes.
02 -
Go with thighs if you want really juicy results. For something leaner, stick to the breasts.
03 -
It’s awesome with salad, tossed with warm pasta, or next to some roasted veggies.