Spicy grilled chicken

I’m always looking for inspiration and always looking for easy when it comes to weeknight cooking.  Often you will find recipes in magazines that sound good but unnecessarily complicated.  This spicy grilled chicken falls into that category.  The original recipe called for wrapping bricks in foil and weighting down this chicken.  That is too much effort for a weeknight meal but the marinade sounded excellent.  With a little tweaking, this turned into a delicious meal and the leftover chicken breasts made fabulous chicken salad.  I made the marinade the night before and then marinated the chicken for a few hours before cooking.

Spicy grilled chicken

  • 4 cloves garlic, chopped
  • 5 TB assorted herbs (I used a mixture of thyme, rosemary, parsley and basil from my herb garden), chopped
  • zest from 1 lemon
  • juice from 2 lemons
  • 1 TB ground black pepper
  • 2 tsp kosher salt
  • 1/4 cup olive oil
  • 1 TB Dijon mustard
  • 2 tsp caused red pepper flakes
  • 1 bone in, skin on chicken breast per person plus one more for leftovers

Combine garlic, herbs, lemon zest and juice and salt and pepper in a blender or food processor.  With the machine on, add oil.  then add mustard and red pepper and pulse to combine.  Marinade will be thick.

Spread on chicken and refrigerate covered for 3 – 4 hours.

Grill chicken 5 minutes over direct heat and then 20 – 25 minutes over indirect heat or until chicken is cooked through.  Let rest for 5 minutes and serve with:

Hasselback zucchini

  • 1 small zucchini per person, cut crosswise, about every 1/2 inch, slicing almost but not through zucchini
  • 1 TB olive oil
  • 1 tsp fresh oregano, minced
  • 1/2 tsp garlic powder
  • shaved parmesan cheese

Combine olive oil, oregano and garlic powder in a small bowl.  Stuff Parmesan shavings into each zucchini cut.  Brush zucchini with olive oil mixture.  Grill in a grill pan about 18 minutes.




About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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