Monday, August 27, 2007
Grilled Chicken Breasts with Lemon and Parsley
Prep Time: 15 minutes
Marinate Time: 30 - 60 minutes
Cook Time: 25 minutes
Make Again: Yes
Recipe Source: Cook's Illustrated (July 2007)
This is very good and easy. The nice thing is the technique, which is cooking on a cooler grill at first, and then browning at the end with higher heat. The chicken ends up quite moist. I lightened the dressing a little and used less oil, and it was still great. I will use the leftovers for a chicken salad, and I know it will be delicious. They offered two other flavor variations with this recipe, and I will be trying both of them.