This recipe is very simple to prepare and the flavor is just perfect. The chicken is marinade in a creamy mixture for a couple of hours, or a minimum of half an hour, then cooked to perfection on the barbeque. This dish can be a little messy to make because of the creamy sauce, but do not worry about that because the wonderful flavor of this chicken breast dish is worth making a little mess for. This is a lovely dish to make for any season or occasion, and once you have enjoyed it once you will probably want to make it again.
You will need boneless, skinless chicken breasts to make this. If you are using chicken breast halves, this is enough to make a light meal for 4 people. Whole chicken breasts can also be used. Those tend to be thicker so if you choose those you will want to bash them with the flat side of a meat mallet to get them thinner. It is possible to cook them on the barbeque without doing this but the outside might dry out before the inside has the chance to cook through, so do beat them thinner if you can. Use a rolling pin if you do not have a meat mallet.
Adding Flavor to the Chicken
The chicken is allowed to marinate in a delicious mixture of lemon juice, parmesan cheese, mayonnaise and black pepper. Each of these ingredients will be evident in the cooked chicken and you will taste the bright acidity of the lemon and the distinctive parmesan flavor in the finished dish, along with the creaminess of the mayonnaise, and the slight bite of the black pepper. Use fresh lemon juice and good quality mayonnaise for the best results, and also use freshly grated parmesan cheese if possible, again for a superior result.
How to Prepare the Chicken for Cooking
These ingredients are combined then you can coat the chicken with the mixture, ensuring it is covered all over. Use a shallow glass or Pyrex dish for marinating or, if you do not have one, a Ziploc bag can be used instead. Just put the chicken in there and squeeze out any excess air. Let the chicken marinate in this mixture in the refrigerator for up to 4 hours if you want to make it ahead, or just give it an hour or so if you prefer. Get the barbeque medium-hot and put the chicken on the greased grate. While it is cooking you will need to keep an eye on it. The fat content in the mayonnaise might cause a flare-up.
The cooking time will depend on the thickness of the chicken, but 10 minutes will be the minimum and around 20 minutes will probably be the maximum. When the chicken is cooked through and there is no longer any pinkness left in the middle, it is ready to serve. Served with baby spinach leaves, some potato salad and maybe a cherry tomato or two for color, this makes a simple yet satisfying meal. Chicken is versatile enough to take on pretty much any flavors you throw at it, anything from mild to spicy, creamy to tangy, and sweet to savory, and this lemon and parmesan marinade works especially well.
- 4 boneless, skinless chicken breasts
- 2 tablespoons fresh lemon juice
- 2 tablespoons freshly grated parmesan cheese
- 3 tablespoons mayonnaise
- ¼ teaspoon black pepper
- Combine the lemon juice with the parmesan, mayonnaise, and black pepper.
- Put the chicken in a glass dish and spread the mayonnaise mixture over both sides of it.
- Marinate for 2 hours in the refrigerator.
- Preheat the barbeque to medium and rub oil on the grates.
- Cook the chicken on there for 7 minutes.
- Flip it over then cook for another 5 minutes or until cooked through.
Chicken is smothered in a creamy lemon and parmesan mixture before being barbequed to perfection. The photo shows what the finished dish will look like, and you can see how the baby spinach leaves and boiled potatoes contrast beautifully with the barbequed chicken breast. This is a really easy recipe and once which offers a delicate flavor, combining the bright acidic twist of lemon with the creamy tang of parmesan cheese and mayonnaise. The chicken can be marinated in the morning, then left in the refrigerator until you are ready to cook it.
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