What is it about June that gets everyone in a frenzy? End of the school year, graduations, making summer plans.
We. Are. Busy.
When busy hits, we need to accommodate. While we don’t want to stray from eating our best, we certainly can make it simple.
So, I will make this quick. On a particularly busy night I made this super simple, summer grilled chicken with the best of my fresh garden herbs (or the farmer’s markets or even the grocery store. All perfectly okay). I have waxed poetic about the goodness of fresh herbs HERE. Not only do they taste so good, they are so good for you.
The whole thing took me about 20 minutes to make. Add in some grilled vegetables like I did (portobello mushrooms and zucchini) and you have a complete light meal. And be sure to make extra, this chicken is perfect as a chicken salad for next day’s lunch.
How do you make summer simple? Share in the comments below.
Grilled Summer Chicken with Fresh Herb Drizzle
Makes 6 servings
6 boneless, skinless chicken thighs*
1 teaspoon fresh lemon zest
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 clove garlic, minced or pressed
1 cup fresh chopped herbs (basil, parsley, cilantro, mint, etc)
coarse salt and pepper, divided
- Heat your grill to medium-high heat. Sprinkle the chicken thighs all over with salt and pepper.
- Grill the chicken thighs: place thighs on the grill and turn frequently for about 10 minutes total.
- Meanwhile, make the drizzle: In a small mixing bowl whisk together the lemon juice, zest, olive oil, fresh herbs and 1/2 teaspoon each salt and pepper. Set aside.
- When thighs are done place in a shallow dish and drizzle with the fresh herb mixture. Cover with foil for about 5 minutes, then serve warm.
**I like skinless, boneless chicken thighs for the grill because they don’t dry out and there is no skin to get charred. That said, you could certainly use chicken breasts or other chicken parts. Whatever is easiest for you.