Garlic Parmesan Chicken (Printable Version)
# What You'll Need:
→ Marinade
01 -
25 grams Parmesan cheese, grated
02 -
0.25 teaspoon cracked black pepper
03 -
0.5 teaspoon salt
04 -
0.5 teaspoon smoked paprika
05 -
1 teaspoon Italian seasoning
06 -
4 garlic cloves, chopped
07 -
15 ml honey (use if you like things a bit sweet)
08 -
30 ml lemon juice, freshly squeezed
09 -
60 ml olive oil
→ Chicken and Finishes
10 -
700-900 grams chicken breasts or thighs, boneless and skinless
11 -
A bit more Parmesan cheese for topping
12 -
Some fresh parsley, chopped for sprinkling
# How to Make It:
01 -
Grab a bowl and mix together Parmesan, black pepper, salt, smoked paprika, Italian seasoning, garlic, honey, lemon juice, and olive oil. Don’t stop until it’s all smoothly blended.
02 -
Toss your chicken into the marinade. Make sure it gets coated everywhere. Cover it up and chill in the fridge, at least half an hour, or up to 4 hours if you’ve got time.
03 -
Set the grill to medium-high, shoot for 200–220°C. Swipe a bit of oil over the grates so nothing sticks.
04 -
Pull the chicken out of the marinade and shake off the extra. Cook it on the grill about 5–7 minutes per side. You’ll know it’s done when it’s 75°C inside and the juices run clear.
05 -
With 1 or 2 minutes left on the grill, scatter some extra Parmesan over each piece so it gets melty.
06 -
Take the chicken off the heat. Let it chill for 5 minutes so the juices settle. Sprinkle parsley and toss on a bit of Parmesan for good measure before serving it up.
# Additional Tips:
01 -
No grill? No problem. You can use a hot skillet or bake it at 200°C for about 20–25 minutes.
02 -
Want it juicier? Chicken thighs work better. Prefer less fat? Stick with breasts.
03 -
This goes great with pasta, a leafy salad, or some roasted veggies.