This is just about the time when I’m starting to crave some delicious clean eating grilled chicken! Especially after all the indulgences of holidays! January is known as diet month ~ but this is anything but “diet” food. Try not to associate food with the stigma of dieting. When you do that is when you start craving foods that you know aren’t good for you. Eat well and eat clean and you’ll never have to “diet.” This chicken is not only clean but flavorful and light! We enjoyed this last night along with some grilled asparagus and a big green salad. It was cold and rainy last night but I was still fired up the grill. Of course, you can use a grill pan for the stove top if you don’t want to venture out in the cold. I usually grill year round if the grill isn’t covered in 3 feet of snow! It’s a favorite grilled chicken amongst my clients as well. Try it and let me know what you think by leaving a comment below.
Stacey’s Marinated Grilled Chicken
2.25 lbs Boneless Organic Chicken Breasts (trimmed/cleaned and sliced about 1/2″ thick)
Marinade for Chicken:
1/2 cup Fresh Basil – chopped
1 tbs Country Dijon Mustard
4 cloves Garlic – finely grated
2 tbs Raw Honey – optional
1/4 cup Extra Virgin Olive Oil
3 tbsp Balsamic Vinegar
1/2 tsp Himilayan Pink Salt
Bruschetta:
2 cups Grape Tomatoes (quartered or chopped)
1/4 tsp Garlic – finely grated (microplane works great)
6 leaves Fresh Basil (chopped)
1/2 tsp Oregano
1/8 tsp Himilayan Pink Salt
3 tbs Extra Virgin Olive Oil
2 tsp Balsamic Vinegar
Mix the ingredients for the marinade. Marinate the chicken for about a 1/2 hour making sure all the chicken has been coated.
Meanwhile, prepare the the bruschetta and let it sit in a separate bowl until ready to serve.
Preheat your grill on high. Place chicken on grill over high heat and lower just a bit. Grill chicken approximately 2 minutes each side (depending on the thickness) – not turning until it’s ready to turn which prevents sticking to the grill. You can 1/4 turn the chicken mid way (on the second side) if you like the criss-cross grill marks.
Let sit for approximately 10 minutes before serving. Top with bruschetta.
Notes:
The key to having a juicy grilled chicken is not overcooking it. You can tell when it’s ready when the chicken still has a little tenderness but firm when touched but not jiggly or rubbery. Not turning it over and over also prevents the juices from escaping so be patient. Start with a nice clean grill as well as oiling it a little. Chicken should reach an internal temperature of 165.
