Marinating overnight with lemon and garlic produces tender and intensely flavourful chicken from your grill. The result is a perfect accompaniment to Roasted Chilled Marinated Vegetables. Leftovers, if there are any, are delicious in a host of dishes, including Avocado Green Goddess Chicken Grain Bowls or Collard Chicken Wraps with Green Hummus.
2 Tbsp (30 mL) extra-virgin olive oil, plus extra
Juice from 1 lemon
1 Tbsp (15 mL) Dijon mustard
2 large garlic cloves, smashed and minced
2 tsp (10 mL) minced fresh rosemary
1/4 tsp (1 mL) freshly ground black pepper
2 lbs (1 kg) organic chicken pieces, skinless and boneless
In wide shallow bowl large enough to hold chicken, combine olive oil, lemon juice, Dijon, garlic, rosemary, and pepper. Whisk to blend. Place chicken into mixture and rotate and roll around to evenly coat. Cover and refrigerate, preferably overnight.
Remove from refrigerator 30 minutes before grilling. Grease barbecue grill and preheat to medium high.
Place chicken on greased grill and grill for 15 to 18 minutes, turning once. Chicken is done when innermost temperature of chicken reads 165 F (75 C) when tested with a meat thermometer.
Transfer to cutting board and slice on the diagonal before serving.
Substitute with grass-fed flank steak, if you wish. Grill for 10 to 15 minutes for medium rare, flipping halfway through cooking time. Allow to rest for 10 minutes before slicing.