The Most Versatile Grilled Chicken
Summertime is prime grilling time in my opinion. Summer is also a season of packed lunches and quick dinners in our family. Most of the year, we eat lunch at our family table and have plenty of time to cook dinner at the end of the day. Our summertime lunches usually happen out and about and dinners need to be thrown together quickly after we walk through the door after a day of adventuring. This grilled chicken is a staple that we batch cook weekly to mix and match with different carbohydrates and veggies for a delicious and simple dinner or lunch. It’s perfect at cold, but it also warms quickly when thinly sliced and added to a warm dish. The seasoning yields a super flavorful bite of chicken that can adapt to any dish you put it in! The marinating is key to a moist end product so if you can swing a 24 hour marinade you’ll thank your past self when you’re eating your juicy chicken all week.
Ingredients:
As many chicken breasts as you like! We usually grill up about 3 pounds at a time.
juice of 1 lemon per pound of chicken
1 tablespoon olive oil per pound of chicken
generous amount of salt (about a teaspoon per pound)
a drizzle of honey
garlic powder and italian seasoning (lots, really, don’t be shy here...meat can handle a LOT of seasoning)
Directions:
In a large bowl mix the marinade ingredients together. Add the chicken and use your hands to coat each breast evenly. Cover the bowl and pop it in the fridge for up to 24 hours. When you are ready to grill up, take the chicken out of the fridge and let it sit for up to an hour so it’s not quite so cold when you put it on the grill. Heat your grill to about 400 degrees F and place the chicken breasts on to that they aren’t touching. Put the lid down and let them cook for about 6-8 minutes per side depending on the thickness of the breast. These store well for up to a week!
