1 cup finely chopped fresh Italian flat leaf parsley
1/4 cup fresh lemon juice, from about 2 lemons
1/2 cup red wine vinegar
2 tsp sesame oil
1/3 cup olive oil
3 garlic cloves, finely minced
1/2 tsp marjoram
1/2 tsp thyme
1/2 tsp oregano
1 tsp coarse, kosher salt
1/2 tsp black pepper
Instructions
Pound each piece of chicken to an even
thickness of 1/4- to 1/2-inch thick. I do this
by placing each chicken breast one-by-one in a
freezer Ziploc bag, leaving the bag open to let
air out, and pounding with the smooth end of my
meat mallet or the bottom of a heavy skillet.
ALTERNATE METHOD - If the chicken breasts you
are using are really thick, you can cut them in
half to form two thinner cutlets.
Whisk together all the marinade ingredients-
parsley, lemon juice, red wine vinegar, sesame
oil, olive oil, garlic cloves, marjoram, thyme,
oregano, salt and pepper.
Place the chicken in a baking dish or Ziploc
bag and pour the marinade over the top. Turn to
coat the chicken in the marinade. Refrigerate
for at least 30 minutes and up to 2 hours - any
longer and the acidity in the marinade can cook
the chicken and turn it white.
Preheat a grill to medium. Grill the chicken
until cooked through and an instant-read
thermometer reads 165 degrees F, about 3-4
minutes per side, depending on the thickness of
the chicken. Let the chicken rest, covered, for
5-10 minutes before slicing into strips and
serving.
Originally Submitted
8/30/2016
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