This past Sunday was a nice sunny day after what felt like too many cool cloudy days in a row, so grilling seemed like the perfect thing to do.  Since we had plenty of time, we decided to grill over charcoal.  When we’re trying to get dinner on the table quickly, the gas grill is definitely our go-to, but when we have time to sit and relax out on the deck, charcoal is definitely the way to go.

I decided to go with bone-in chicken breasts.  They have such great flavor when you grill them, especially when you’re cooking them over charcoal.  To boost the flavor quotient even more, they needed a marinade.  I decided that I would play around with the ingredients in gremolata which is a mixture of finely chopped lemon zest, parsley and garlic.  It is a delicious topping for meats and pasta dishes.  I thought those ingredients would be a great base for a marinade, so all I did was add lemon juice and olive oil and a delicious marinade was born.

The chicken turned out wonderfully juicy and the lemon and parsley really added a bright flavor.  I will definitely be making this marinade again.  I think it would also be delicious with fish or shrimp.


Grilled Chicken with Gremolata Marinade

  • 4 bone-in chicken breasts
  • 4 cloves garlic, grated or finely minced
  • 1/2 cup parsley, finely chopped
  • salt and pepper
  • 3 lemons
  • 3/4 cup olive oil

In a large mixing bowl, combine the zest of 2 lemons, the grated garlic, chopped parsley, salt and pepper.  Add the juice of 3 lemons and slowly whisk in the olive oil.

Add chicken to the bowl and coat well with the marinade.  Then gently pull the skin away from the chicken and put some of the marinade in between.  Marinade chicken in the refrigerator for at least 30 minutes (the longer you let it marinade the better it will get)

Prepare charcoal or preheat gas grill to 350-400 degrees.  Grill chicken skin side down for about 10 minutes, turn over and cook for another 15-20 minutes, until chicken is cooked through.   You may want to continue turning the chicken occasionally to prevent one side from getting too dark.

Let chicken rest for a few minutes and then serve.


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