Trim all visible fat and membranes from the chicken breasts. I save those scraps in the freezer and use them to make homemade chicken stock. (This recipe makes enough marinade for 4 pieces of chicken, but I only cooked two when I tested the recipe and took these photos.)
Whisk together the lemon juice, garlic puree, poultry seasoning, and olive oil.
Put the chicken breasts in a Ziploc bag and marinate in the fridge for 6-8 hours (or longer; I marinated it for nearly 24 hours and it was still great.)
You can cook this chicken on a gas or charcoal grill outside, but I cooked this on a stove-top grill pan. Whichever you're using, oil the pan or grill grates before you put the chicken on.
I was going to be drizzling sauce over this chicken, so I didn't worry about grill marks, just turned it a few times, cooking about 10 minutes, or until the chicken is firm to the touch and lightly browned. Serve hot, with Roasted Red Pepper Aioli Sauce drizzled over.
Grilled Garlic Chicken with Roasted Red Pepper Aioli Sauce(Makes 4 servings, recipe created by Kalyn to go with Roasted Red Pepper Aioli Sauce.)
4 boneless, skinless chicken breasts
2 T fresh-squeezed lemon juice
1 T garlic puree (or minced fresh garlic)
1 tsp. dried poultry seasoning
4 T olive oil
Roasted Red Pepper Aioli Sauce
Trim all visible fat and tendons from chicken breasts, then cut small slits going down the length of each breast. (You may want to read How to Make Juicy Grilled Chicken Breasts that are Perfect Every Time for more about how to trim chicken and make slits.)
Whisk together the lemon juice, garlic, poultry seasoning, and olive oil. Put chicken in a Ziploc bag or plastic container with a tight lid that's big enough to hold chicken in a single layer. Put chicken into bag or container, pour in marinade, seal it, and turn over a few times so the marinade is coating all the chicken. Let chicken marinate in the refrigerator for 6-8 hours, or up to 24 hours if you need to start the marinating ahead.
When ready to cook, remove chicken from the fridge and let it come to room temperature. Oil the grill grates or grill pan with olive oil or non-stick spray. Preheat the gas or charcoal grill or stove-top grill pan to medium-high. (You can only hold your hand there for a few seconds at that heat.)
Cook chicken about 4-5 minutes on first side (you can rotate it halfway through if you want grill marks, but I didn't bother since I was serving the chicken with the sauce over it.) Turn chicken and cook 4-5 minutes more on the second side, or until chicken is firm and lightly browned. Serve hot, with Roasted Red Pepper Aioli Sauce.
Whisk together the lemon juice, garlic, poultry seasoning, and olive oil. Put chicken in a Ziploc bag or plastic container with a tight lid that's big enough to hold chicken in a single layer. Put chicken into bag or container, pour in marinade, seal it, and turn over a few times so the marinade is coating all the chicken. Let chicken marinate in the refrigerator for 6-8 hours, or up to 24 hours if you need to start the marinating ahead.
When ready to cook, remove chicken from the fridge and let it come to room temperature. Oil the grill grates or grill pan with olive oil or non-stick spray. Preheat the gas or charcoal grill or stove-top grill pan to medium-high. (You can only hold your hand there for a few seconds at that heat.)
Cook chicken about 4-5 minutes on first side (you can rotate it halfway through if you want grill marks, but I didn't bother since I was serving the chicken with the sauce over it.) Turn chicken and cook 4-5 minutes more on the second side, or until chicken is firm and lightly browned. Serve hot, with Roasted Red Pepper Aioli Sauce.
This chicken served with a few tablespoons of sauce would be a great main dish for any phase of the South Beach Diet, or any type of low-glycemic eating plan.
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