Easy Garlic Parmesan Chicken (Print Version)
# Ingredients:
→ Marinade
01 -
60 ml extra virgin olive oil
02 -
30 ml fresh lemon juice
03 -
15 ml honey
04 -
4 garlic cloves, chopped up really small
05 -
1 teaspoon Italian herb blend
06 -
0.5 teaspoon smoked paprika
07 -
0.5 teaspoon table salt
08 -
0.25 teaspoon black pepper, freshly ground
09 -
25 grams Parmesan cheese, shredded nice and fine
→ Chicken and Finishes
10 -
700–900 grams boneless chicken thighs or breasts, skin off
11 -
A little extra Parmesan cheese, to top at the end
12 -
Chopped parsley, fresh, for a sprinkle
# Instructions:
01 -
Give those chicken pieces a 5-minute break off the grill. Scatter some fresh parsley and a last dash of Parmesan over the top before you dig in.
02 -
Toss on some more Parmesan over the chicken for the last couple of minutes on the grill. Let it get all melty.
03 -
Take the chicken out of the marinade and slap it on the hot grill. Let it cook 5–7 minutes per side, or until it hits 75°C in the thickest part and juices are clear.
04 -
Heat the grill up to around 200–220°C. Wipe some oil on the metal bars so nothing sticks.
05 -
Pop the chicken in the marinade bowl and coat it all over. Stick a lid or some wrap on and chill it in the fridge a half hour—or let it sit up to 4 hours for more flavor.
06 -
Grab a mixing bowl and throw in the olive oil, lemon juice, honey, garlic, Italian herbs, smoked paprika, salt, pepper, and Parmesan. Mix until everything comes together.
# Notes:
01 -
No grill? No biggie—cook it up in a big pan on medium heat, or bake at 200°C around 20–25 minutes.
02 -
Want super juicy chicken? Thighs are your friend. Breasts are a bit lighter, so pick your favorite.
03 -
Tastes great next to salad, pasta, or roast veggies.