Grilled Lemon Chicken With Olives

4 Servings
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Ingredients

  • 3/4 cup fresh lemon juice
  • 1/3 cup olive oil
  • 3 tablespoons finely chopped red peppers
  • 2 tablespoons Dijon mustard
  • 2 large garlic cloves, pasted
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cup Kalamata olives, pitted and halved
  • 4 boneless skinless chicken thighs
  • 2 tablespoons vegetable oil

Directions

  1. In a small bowl, whisk together lemon juice, olive oil, red pepper, mustard, garlic, salt and pepper. Stir in olives. Place chicken in a zip lock bag. Add three-quarters of the marinade to the same bag. Be sure to reserve the remaining marinade for basting and serving.
  2. Close bag and rub the marinade into the chicken for a couple minutes.
  3. Refrigerate chicken for 15 to 20 minutes.
  4. Preheat grill pan over medium heat. Using a paper towel, rub grill pan with vegetable oil.
  5. Pour out the marinade in the bag to dispose.
  6. Place chicken on the preheated grill pan and grill for 3 to 5 minutes or until it doesn’t stick to the grill. Flip chicken over and baste with reserved marinade. Grill for 3 minutes or until golden.
  7. Turn chicken, baste, and grill 6 to 8 minutes or until juices run clear when the thickest part of the chicken is pierced and internal temperature reaches 170 F.
  8. Serve with remaining reserved marinade.

https://www.cutco.com/learn/Grilled-Lemon-Chicken-With-Olives