Use this chicken as it is for an easy weeknight dinner, or slice and use in sandwiches, wraps, or salads, like our Grilled Chicken Salad [1]. It’s one of our more popular salads at the market, as works perfectly for a hot summer’s dinner.
Safflower oil or canola oil, for oiling the grill
6 boneless, skinless chicken breast halves (about 3 pounds)
ΒΌ cup olive oil
2 tablespoons chopped fresh parsley
2 tablespoons minced scallions
salt and freshly ground black pepper
1. Brush the grill grates lightly with the safflower oil. Prepare a hot fire in a gas or charcoal grill.
2. Toss the chicken with the olive oil, parsley, and scallions in a shallow bowl and let marinate 30 to 40 minutes at the room temperature or overnight in the refrigerator.
3. Salt and pepper the chicken liberally. Grill the chicken, turning once, 7 to 8 minutes per side, until the breasts feel firm to the touch and the juices run clear when pierces in the thickest part with a knife.
[2]