My healthy citrus barbecue chicken salad brings together succulent chicken breast with a tangy fruity marinade.
There's always been plenty of recipes using chicken and lemon and I think that this recipe brings a fresh twist to an old favorite.
You need to marinade for a couple of hours minimum to ensure that the marinade has chance to penetrate the surface of the chicken so leave plenty of time for the preparation but once done the grilling time is pretty short and a healthy salad awaits.
Note that the chicken breast is "skin off", essential if you're going to get the most out of your marinade (and it is healthier too).
Serves:- 4 people
Preparation Time:- 15 minutes
Marinade Time:- 2 hours
Cooking Time:- 15 minutes
Total Time:- 2 hours 30 minutes
Mix up all the ingredients (except the chicken and salad leaves) in a glass or earthenware bowl.
Take the chicken breasts and make some diagonal incisions on one side, this increases the surface area of the flesh therefore helping the marinade to penetrate the chicken breast and work its way fully into the meat.
Place the chicken in the marinade bowl, cover and refrigerate for two hours (longer if you can be patient).
Prepare the salad leaves on the plate and fire up the grill.
Over medium heat, grill the chicken for about 10 - 15 minutes depending on how large the breasts are, if using an instant read bbq thermometer you're looking for a temperature of 70°C or 158°F.
When the chicken breast is cooked, let it rest for 5 minutes as this will dissipate any hot spots and seal in the juices. On a board, slice the breast on the diagonal and build it on the salad leaves.
Season with salt, pepper and an extra squeeze of lemon juice, serve with a nice crisp Chablis and "Bob's your uncle!"
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