1 medium lemon
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon granulated garlic
1/8 teaspoon sugar
1 1/2 lbs chicken tenders
2/3 cup chopped parsley (I use 1 tbsp dried flakes instead of fresh with good results)
2 tablespoons extra virgin olive oil
1 tablespoon shallot, chopped (about 1/2 shallot)
1 tablespoon garlic, minced
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
1 medium lemon, sliced (for garnish)
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Directions:Prep Time: 30 mins
Total Time: 40 mins
1 Preheat grill.
Zest the whole lemon (yellow part only) and add to a large mixing bowl. Squeeze lemon and mix in about 3 tablespoons of lemon juice, oil, salt, pepper, garlic and sugar. Lay chicken in marinade. Let rest for 30 minutes.
Meanwhile, for sauce, puree parsley, oil, shallot, garlic, vinegar, salt, pepper, and lemon juice in a blender or food processor until there are no lumps. Reserve.
Take chicken out of marinade and arrange on hot grill. Cook 4 minutes, turn chicken and cook another 3 to 5 minutes, chicken should be fully cooked through to the center.
Arrange chicken on a serving platter, spoon sauce over or serve on the side. Garnish with lemon slices if desired.
