Grilled Garlic Parmesan Chicken (Print-Friendly Version)
# What You'll Need:
→ Marinade
01 -
25 grams Parmesan, grated
02 -
0.25 teaspoon black pepper, ground fresh
03 -
0.5 teaspoon table salt
04 -
0.5 teaspoon smoked paprika
05 -
1 teaspoon dried Italian herbs
06 -
4 garlic cloves, chopped or pressed
07 -
15 ml honey (throw in if you like it sweet)
08 -
30 ml lemon juice, freshly squeezed
09 -
60 ml olive oil
→ Chicken and Finishes
10 -
700 to 900 grams skinless chicken breasts or thighs, boneless
11 -
Extra grated Parmesan for the top
12 -
Fresh parsley, chopped small for the finish
# Step-by-Step Directions:
01 -
After you're done grilling, put the chicken aside for 5 minutes. Throw some extra Parmesan and fresh parsley on top before serving.
02 -
Right near the end, toss some more Parmesan over your chicken. Let it get melty in the last minute or two on the grill.
03 -
Take chicken out of the marinade and shake off whatever drips. Put chicken on the hot grill and cook about 5–7 minutes each side till the juices run clear and it hits 75°C inside.
04 -
Heat your grill up to medium-high, that's 200–220°C. Wipe or brush a bit of oil on the grates so everything comes off easy.
05 -
Toss your chicken into the bowl with the marinade and make sure it's all coated. Cover it, pop it in the fridge for half an hour or let it sit up to four hours if you've got time.
06 -
Grab a mixing bowl and stir together olive oil, lemon juice, honey, garlic, Italian herbs, smoked paprika, salt, pepper, and Parmesan. Keep whisking till it all looks blended.
# Helpful Notes:
01 -
No grill? Cook your chicken in a solid pan on medium or bake it at 200°C for about 20–25 minutes.
02 -
Use thighs for juicier bites or breasts for something lighter.
03 -
It's tasty next to grilled veggies, salad, or pasta if you want a whole meal.