Petto di pollo alla griglia

Ingredienti

• 1/3 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))
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• Salt (to taste)
• 1 1/2 tablespoon Dijon mustard
• 1 1/4 tablespoons honey
• 2 medium zucchini ((zucchini rounds grilled))
• Fresh herbs (chopped, like parsley, thyme, or rosemary)

Preparazione

1. 1

   --- Prepare the marinade: ---

2. 2

   In a bowl, add olive oil, lemon juice, lemon zest, honey, paprika powder, dried Italian herbs, garlic, and salt and pepper to taste.

3. 3

   Whisk until well combined. Reserve around 3 tablespoons of the marinade and set aside.

4. 4

   --- Marinate the chicken: ---

5. 5

   Place the chicken onto a chopping board and cover with plastic foil. Pound the chicken with a meat mallet until ½-inch thick evenly across the surface.

6. 6

   Add the chicken to the prepared marinade and coat well. Marinate the chicken in the fridge for 4 hours, flipping the chicken halfway through. This will ensure all the chicken pieces are coated evenly.

7. 7

   --- Grill the chicken: ---

8. 8

   Lightly oil the pan: Use a paper towel dipped in high-smoke-point cooking oil to lightly coat the pan before cooking. Don't use too much oil, as it can cause smoking.

9. 9

   Preheat the grill pan to get hot over medium-high heat before adding the chicken. This helps create good grill marks and prevents sticking.

10. 10

    Remove the chicken breasts from the marinade and discard the marinade.

11. 11

    Add the chicken and grill for 4-5 minutes per side, without moving. Don’t overcrowd the pan: Leave space between the pieces so heat circulates and the chicken sears rather than steams.

12. 12

    In the last minute, brush with the reserved marinade (3 tablespoons). Let the chicken rest.

13. 13

    EXTRA TIPS for using a grill pan:Use a spatula or grill press to gently press the chicken into the ridges for better grill marks and even cooking.Keep the kitchen vent on: Grill pans can get smoky. Turn on the exhaust fan or open a window for better ventilation.Finish with a Lid (if Needed): For thick chicken breasts, cover the pan with a lid after flipping to help the inside cook through without burning the outside.

14. 14

    Set the chicken aside to rest while you prepare the mustard sauce. Always let the chicken rest for a few minutes after grilling to keep it juicy.

15. 15

    --- Serving sauce (honey-mustard sauce): ---

16. 16

    Add extra-virgin olive oil, lemon juice, salt to taste, Dijon mustard, and honey in a mini food blender or a bowl. Blend or whisk until emulsified and thick.

17. 17

    Serve the grilled chicken with grilled zucchinis and drizzled with honey-mustard sauce.