Garlic Parmesan Grilled Chicken (Print Version)
# Ingredients:
→ Marinade
01 -
60 ml olive oil
02 -
30 ml freshly squeezed lemon juice
03 -
15 ml honey (optional, for balance)
04 -
4 garlic cloves, minced
05 -
1 teaspoon Italian seasoning
06 -
0.5 teaspoon smoked paprika
07 -
0.5 teaspoon fine salt
08 -
0.25 teaspoon freshly ground black pepper
09 -
25 grams grated Parmesan cheese
→ Chicken and Finishes
10 -
700 to 900 grams boneless, skinless chicken breasts or thighs
11 -
Additional grated Parmesan cheese, for topping
12 -
Chopped fresh parsley, for garnish
# Instructions:
01 -
In a medium bowl, whisk together olive oil, lemon juice, honey, minced garlic, Italian seasoning, smoked paprika, salt, black pepper, and grated Parmesan cheese until well combined.
02 -
Add chicken pieces to the marinade, turning to coat thoroughly. Cover and refrigerate for a minimum of 30 minutes, or up to 4 hours for enhanced flavor.
03 -
Preheat grill to medium-high heat (approximately 200–220°C). Lightly oil the grill grates to prevent sticking.
04 -
Remove chicken from marinade, allowing excess to drip off. Place chicken on grill and cook for 5–7 minutes per side, or until internal temperature reaches 75°C and juices run clear.
05 -
During the final 1–2 minutes of grilling, sprinkle additional Parmesan cheese over the chicken to allow it to melt slightly.
06 -
Remove chicken from grill and let rest for 5 minutes. Garnish with chopped fresh parsley and extra Parmesan before serving.
# Notes:
01 -
If a grill is unavailable, cook the chicken in a heavy skillet over medium heat or bake at 200°C for 20–25 minutes.
02 -
For extra moisture, use thighs; for a leaner cut, opt for breasts.
03 -
Pair with grilled vegetables, pasta, or a fresh salad for a complete meal.