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Instructions |
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1. Season the chicken generously with salt and pepper. Chop the
herbs and combine with olive oil, garlic, lemon zest and juice in a
large bowl. Reserve half the marinade, and set aside. Add the
chicken and coat in the remaining half of the marinade. Allow to
marinate for up to 1 hour.
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2. Place chicken on the grill skin-side down. Cook until skin is
golden and crispy, about 8 minutes. Flip and continue to cook on
the second side for 8 to 10 minutes or until the internal
temperature is 165 degrees F. Remove chicken from grill and allow
to rest while preparing the salad.
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3. For the Tomato and Olive Salad- In a medium bowl, toss
together the salad ingredients with the reserved marinade and
season to taste.
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4. Plate chicken with a side of salad and garnish with fresh lemon
juice
Helpful Tips-
1. Keeping the bone in and skin on while cooking chicken will keep
it juicy and more flavorful. Put the chicken on the grill skin-side
down first for crispier skin. Let the chicken caramelize before
flipping it. If the chicken is sticking to the grill, it isn’t ready to be
flipped. Wait until it releases easily.
2. Drizzle the salad dressing around the sides of the bowl, and
gently mix it in with the greens to ensure you don’t over dress the
salad.
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Originally Submitted
8/19/2013
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