Grilled Lemon Chicken With Fresh Parsley Sauce


Photo: Leigh Beisch

A simple sauce made from fresh herbs transforms simple grilled chicken into a weeknight masterpiece.
Makes 6 servings (serving size: 2 tenders and 1 tablespoon sauce)


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1 lemon
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon sugar
1 1/2 pounds chicken breast tenders
2/3 cup flat-leaf parsley
2 tablespoons extra-virgin olive oil
1 tablespoon chopped shallot (about 1/2 shallot)
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
Lemon slices, for garnish


Prep: 20 Minutes
Cook: 7 Minutes

1. Preheat grill.

2. For marinade, zest the entire lemon (yellow part only, about 1 tablespoon), and place zest in a large mixing bowl. Add juice (3 tablespoons) of the lemon to bowl (don't worry if seeds are also added). Add 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar; stir to combine. Add chicken tenders; stir to coat with marinade. Set aside to marinate for 15 minutes.

3. While the chicken marinates, make the sauce: Combine all sauce ingredients in a blender. Cover and blend on medium speed until smooth, about 20-30 seconds. Set sauce aside.

4. Using tongs, place marinated chicken on the grill; discard marinade. Cook about 4 minutes; flip the tenders and cook an additional 3-5 minutes or until cooked through. Divide tenders among 6 plates (about 2 tenders each), and drizzle each portion with 1 tablespoon sauce. Garnish with lemon slices. Store leftover sauce, covered, in refrigerator up to 3 days.

Created date

June 2006

Nutritional Information

Calories 176
Fat 8 g
Satfat 1 g
Monofat 5 g
Polyfat 1 g
Protein 23 g
Carbohydrate 2 g
Fiber 0.0 g
Cholesterol 63 mg
Iron 1 mg
Sodium 176 mg
Calcium 21 mg