Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/4 cup fresh oregano leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
Special equipment needed:
- Grill or grill pan
- Whisk
- Mixing bowl
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a mixing bowl, whisk together the olive oil, lemon juice, oregano, parsley, garlic, red pepper flakes, salt, and black pepper until well combined.
3. Place the chicken breasts in the marinade and coat them well. Let them marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
4. Remove the chicken from the marinade and discard the remaining marinade.
5. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
6. Remove the chicken from the grill and let it rest for 5 minutes before slicing.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 12-16 minutes
Temperature:
Grill or grill pan: medium-high heat
Internal temperature of chicken: 165°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 400
Fat: 28g
Protein: 32g
Carbohydrates: 2g
Fiber: 1g
Sugar: 0g
Sodium: 350mg
Substitutions for ingredients:
- Fresh oregano and parsley can be substituted with dried oregano and parsley, but reduce the amount by half.
- Red pepper flakes can be substituted with cayenne pepper or paprika.
Variations:
- Add 1/4 cup of grated Parmesan cheese to the marinade for a cheesy twist.
- Substitute chicken breasts with chicken thighs or drumsticks.
- Add sliced onions and bell peppers to the grill for a complete meal.
Tips and tricks:
- Make sure to let the chicken rest for 5 minutes before slicing to retain its juices.
- Use a meat thermometer to check the internal temperature of the chicken.
- Brush the grill with oil before grilling to prevent sticking.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the microwave or oven until heated through.
Presentation ideas:
Serve the grilled chicken on a platter and garnish with lemon wedges and fresh herbs.
Garnishes:
- Lemon wedges
- Fresh parsley or oregano leaves
- Grated Parmesan cheese
Pairings:
- Grilled vegetables, such as zucchini, eggplant, and bell peppers
- Roasted potatoes or sweet potatoes
- Salad with a lemon vinaigrette dressing
Suggested side dishes:
- Grilled corn on the cob
- Garlic bread
- Rice pilaf
Troubleshooting advice:
- If the chicken is sticking to the grill, brush it with oil or use a non-stick spray.
- If the chicken is not cooked through, increase the cooking time or finish it in the oven.
Food safety advice:
- Always wash your hands and utensils before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
Food history:
Salmoriglio is a traditional Italian sauce made with olive oil, lemon juice, and herbs. It is commonly served with grilled meats and fish in Southern Italy.
Flavor profiles:
This dish has a bright and tangy flavor from the lemon juice and herbs, with a subtle kick of heat from the red pepper flakes.
Serving suggestions:
Serve the grilled chicken with a side of grilled vegetables and a salad for a healthy and flavorful meal.
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Region: Italian