This chicken enjoys a marinade from a few pantry staples that each lend a bold taste. Mustard, hot sauce, and Worcestershire sauce all supply a boost of flavor.
I’m not sure why I haven’t shared this recipe with you until now. It is a go-to in my house, for sure, where we often grill a double batch on weekends to make weekday meals a cinch.
This chicken enjoys a marinade from a few pantry staples that each lend a bold taste. Mustard, hot sauce, and Worcestershire sauce all supply a boost of flavor. Lemon zest is included in the marinade, but be sure to reserve the lemon juice to sprinkle over the cooked chicken- it adds a nice burst of freshness. And of course, no recipe is complete without a heaping spoonful of garlic.
This recipe yields a lot of chicken. We like to eat it hot off the grill the first night with rice and a veggie. After that, the next few meals are covered with plenty of leftover chicken, good for tucking into a quesadilla or tossing with pasta. Yesterday’s lunch was a southwestern salad packed with greens, black beans, corn, and fresh tomatoes. A cool summer lunch to beat this brutal heat is such a nice treat.
Every Day Grilled Chicken
3 pounds thinly sliced chicken cutlets
3 lemons
1/4 cup canola oil
3 tablespoons honey
1 – 2 tablespoons hot sauce
3 tablespoons Worcestershire sauce
1 tablespoon chopped garlic
2 tablespoons dijon mustard
1 tablespoon onion powder
2 tablespoons dried parsley
1 quality zip-top bag
salt and pepper, to taste
- Zest the lemons, and then reserve the lemons for later. Place the lemon zest in a large zip-top bag. To the bag, also add the canola oil, honey, hot sauce, Worcestershire sauce, chopped garlic, Dijon mustard, onion powder, and dried parsley.
- Push the air out of the bag, and seal tightly. Mash the marinade ingredients together, using your hands, until the ingredients are fully mixed.
- Add the chicken to the bag, seal well, and mash ingredients together again, so the chicken is well-coated.
- Place the bag in a bowl, and refrigerate for at least eight hours, or overnight.
- Remove the chicken from the fridge half an hour before grilling.
- Prepare your barbecue or stovetop grill. You may also use your oven broiler.
- When the grill is hot, add the chicken. Cook for just a minute or two on each side, until browned, and then move to a cooler part of the grill.
- Leave the chicken on the grill until it is fully cooked. The USDA recommends cooking chicken to an internal temperature of 165 degrees.
- Remove chicken to a platter, and squeeze the juice of the reserved lemons over the chicken while it is still hot.
- Add salt and pepper to taste. Serve hot, cold, or at room temperature.
This recipe will yield eight servings.