Ingredients
Scale
For the marinade + chicken:
- â…“ cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon honey
- 1 teaspoon paprika powder
- 2 teaspoons dried Italian herbs
- 5 cloves garlic, minced
- Salt and pepper to taste
- 2 lb chicken breasts, skinless and boneless (4 chicken breasts)
For the sauce:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- Salt to taste
- 1 ½ tablespoon Dijon mustard
- 1 ¼ tablespoons honey
To serve with:
- 2 medium zucchini (zucchini rounds, grilled)
- Fresh herbs chopped, like parsley, thyme, or rosemary
Instructions
- Prepare the marinade: In a bowl, add olive oil, lemon juice, lemon zest, honey, paprika powder, dried Italian herbs, garlic, and salt and pepper. Whisk until well combined. Reserve around 3 tablespoons of the marinade and set aside.
- Marinate the chicken: Place the chicken on a chopping board, cover with plastic foil, and pound until ½-inch thick. Add to the marinade, coat well, and refrigerate for 4 hours, flipping halfway through.
- Grill the chicken: Lightly oil the pan using a paper towel dipped in high-smoke-point oil. Preheat the grill pan over medium-high heat. Remove chicken from the marinade and discard it. Grill for 4–5 minutes per side without moving, leaving space between pieces. For thick chicken breasts, cover with a lid after flipping to cook through.
- Let the chicken rest a few minutes before serving.
- Prepare the honey-mustard sauce: In a bowl or blender, combine extra-virgin olive oil, lemon juice, salt, Dijon mustard, and honey. Whisk or blend until emulsified and thick.
- Serve the grilled chicken with grilled zucchini and drizzle with the honey-mustard sauce.
Notes
- Grill the zucchini: Slice into thick rounds, toss with olive oil, salt, pepper, and garlic powder, and grill 5–7 minutes, turning once or twice.
- Pound the chicken: Cover with plastic before pounding to prevent splatter. You can use a rolling pin if you don’t have a meat mallet.
- Grill undisturbed: Avoid moving chicken while grilling for nice marks.
- Check temperature: Chicken is done when it reaches 165°F internally.
- Serve with grilled zucchini, mango avocado salad, peach salsa, or grilled peaches.
- Storage: Keep leftovers in the fridge for up to 3 days.
- Reheating: Reheat gently with a splash of water to prevent drying.
- Freezing: Freeze cooked chicken up to 2 months. Thaw overnight before reheating.
- Make-ahead: Marinate chicken or prepare sauce up to 24 hours ahead.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: American