Ingredients:
- 2 lbs. boneless, skinless chicken breasts
- ¼ cup olive oil
- 1 lemon, juiced
- 1 tablespoon honey
- 4 cloves garlic, minced (I used 3.)
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ¼ teaspoon chili pepper flakes (optional)
- ¼ cup Parmesan cheese, grated
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
Directions:
1. In a bowl, whisk together ¼ cup olive oil, juice of 1 lemon, 1 tablespoon honey, 3-4 cloves garlic, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon Italian seasoning, ¼ teaspoon chili pepper flakes (optional), ¼ cup grated Parmesan cheese, 1 teaspoon kosher salt, and ½ teaspoon cracked black pepper.
2. Transfer ¾ of this mixture to the baking dish or resealable bag to coat chicken. Refrigerate for at least 30 minutes or up to 24 hours.
3. Take the remaining ¼ mixture and store it in your fridge for serving (after the chicken is cooked).
Cooking Instructions:
2. Transfer ¾ of this mixture to the baking dish or resealable bag to coat chicken. Refrigerate for at least 30 minutes or up to 24 hours.
3. Take the remaining ¼ mixture and store it in your fridge for serving (after the chicken is cooked).
Cooking Instructions:
1. Grill on medium-high heat (400 degrees) and lightly oil the grates.
2. Cook undisturbed for 5-6 minutes--until it easily releases from the grates.
3. Flip and cook an additional 5 minutes, or until cooked to 165 degrees.
4. Remove and allow to rest for 5 minutes before slicing and serving with the reserved marinade drizzled over the top.
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