Ingredients
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1 medium lemon
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1 tablespoon extra virgin olive oil
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 teaspoon granulated garlic
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1/8 teaspoon sugar
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1 1/2 lbs chicken tenders
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2/3 cup chopped parsley (I use 1 tbsp dried flakes instead of fresh with good results)
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2 tablespoons extra virgin olive oil
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1 tablespoon garlic, minced
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1 tablespoon white wine vinegar
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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2 tablespoons fresh lemon juice
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1 medium lemon, sliced (for garnish)
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1 tablespoon shallot, chopped (about 1/2 shallot)
Instructions
- Preheat grill.
- Zest the whole lemon (yellow part only) and add to a large mixing bowl. Squeeze lemon and mix in about 3 tablespoons of lemon juice, oil, salt, pepper, garlic and sugar. Lay chicken in marinade. Let rest for 30 minutes.
- Meanwhile, for sauce, puree parsley, oil, shallot, garlic, vinegar, salt, pepper, and lemon juice in a blender or food processor until there are no lumps. Reserve.
- Take chicken out of marinade and arrange on hot grill. Cook 4 minutes, turn chicken and cook another 3 to 5 minutes, chicken should be fully cooked through to the center. Arrange chicken on a serving platter, spoon sauce over or serve on the side. Garnish with lemon slices if desired.