Felicity's Garlicky Grilled Chicken
photo by Caroline Cooks
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 chicken breasts
- 8 cloves garlic, peeled
- 1⁄2 teaspoon salt
- 8 -10 black peppercorns, whole
- 2 lemons, juice of, about ¼ cup
- parsley, one bunch,about ¼ cup
- olive oil
- butter, for frying (optional)
directions
- Trim chicken as desired, cut a couple of diagonal slashes in each piece and set aside.
- Add all other ingredients, except oil and butter to food processor and blend to a paste.
- With motor running, drizzle in oil until the mixture is a pale green.
- I used about ¼ cup, but this can vary to taste.
- Cover the chicken with marinade and refrigerate for as long as possible, 3-24 hours.
- Melt butter in pan (if using) and turn the heat down.
- Place chicken breasts in pan with all the marinade and cover.
- The meat I used was very thick, but if your chicken breasts are thinner it may be possible to skip this step and just fry or grill more quickly over a higher heat.
- After about 10 minutes the steam has helped cooked through the chicken.
- Remove lid, increase heat (med-high) and brown chicken on both sides.
- I served this with a side of steamed spinach and “Felicity’s Stuffed Red Peppers”, also here on ‘Zaar.
- I had some leftovers, cold for lunch, and they were delicious, the garlic flavour had intensified& the meat was moist.
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Reviews
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Made this tonight. I only had about 5 hours to marinate it in and it would have been even more scrumptious with an overnight one. The only thing that I did different was to add 1/4 cup dry white to the marinade. I "steamed it 10 minutes a side and then took off the lid and turned up the heat and fried for an additional 5 minutes a sidde. We deglazed the skillet with some low sodium chicken broth and added a little half and half to make a sauce. Had that over the chicken and some wide noodles.
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When I saw this recipe I knew it was for us. We do love garlic! athis recipe is YUMMY! I t was so quick to pull together. I did use more garic and peppercorns. I then use my food sealer to speed up the marinating time. Then I grilled the chicken. MMMMMMMM! DS and I put ours over a Ceasar salad. DH ate his with potatoes and squash, I will make again. I think the next time I'll use cilantro in place of the parsley. Thanks for the ymmy recipe.
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just a wonderful wonderful dish if your a garlic lover like me. I used 5 tablespoons (1 clove = 1/2 tbsp) of minced garlic, added the extra "two cloves" since i was using the minced. I let the meat marinade for almost 18 hours since dinner ended up being late. usually i just leave parsley out of recipes but since it was one of the main components to the marinaide i got some and im glad i did. i used boneless skinless tenders, 6 of them. one change i did make just because my breasts were so thin and wouldnt take very long to cook was i made up a seperate marinaide when i cooked them, because i just didnt feel comfrotable useing the one the raw meat had sat in all day. Great recipe - no complaints from the men. Id really like to try out the kabob version with some russet potatoes some time!
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RECIPE SUBMITTED BY
<p>I am an Aussie married to my wonderful American husband since 2002. I no longer work having been retired on medical grounds. My main hobby would be cooking and collecting recipes (one can never have enough cookbooks)! We have 2 cute kitties named Jerzee & Zebu, who bring me great joy. I also enjoy watching sports, listening to music and spending time with family and friends. I like almost all types of music, & would go to more concerts if I had more money. Having been diagnosed with Type 2 diabetes last year I am really focussing on eating more & more unprocessed foods. The irony is that I never really had a sweet tooth & now that I've been told to avoid sugar, suddenly alln things sweet seem so delicious!!! Now that I have more time I plan on cooking more frequently & also trying some more time-consuming recipes.</p>