Lemon Basil Honey Grilled Chicken

 

This recipe makes a huge batch (12-14 servings), so I like to make at the beginning of the week to have on-hand for lunches, salads, or to add to recipes that need pre-cooked chicken.  It really pairs well with everything!

Ingredients:

• 4 lbs. boneless, skinless chicken breasts

• 1/3 cup apple cider vinegar

• 1 lemon, zested and juiced

• 12 cloves of garlic (or frozen Dorot cubes!)

• large handful of finely chopped basil (or 10 frozen Dorot basil cubes!)

• 1.5 tablespoons honey

• 1 tablespoon olive oil

• 1 tablespoon kosher salt

• 1 teaspoon pepper

• EXTRA kosher salt for right before grilling/cooking

Directions:

1. Carefully butterfly your chicken breasts by cutting them in half lengthwise so each piece is thinner and easier to grill evenly (optional). (Of course you could also use tenderloins (be sure to remove the tendon), or you can cube your breasts for some kabobs.

2. Place chicken in a large ziplock bag.

3. Whisk together all marinade ingredients and pour it over chicken.  Allow to marinate for 30 minutes to an hour.  Remove meat from refrigeration 30 minutes to an hour prior to cooking.

4. Heat grill, grill pan, or a heavy-bottomed pan over medium-high heat. 

5. Spray preheated surface with cooking spray, sprinkle chicken with one more good pinch of kosher salt, and grill/cook for about 3-5 minutes per side depending on thickness... until it's no longer pink inside.  (I remove it at about 160 degrees because during rest time, it cooks a bit more (165 is fully cooked)).

6. Remove from heat and tent with foil while it rests for 5 minutes.

*www.lillieeatsandtells.com