Grilled lemon chicken recipe
Children can help pound the chicken into flat pieces, the thinner the better.
Prep time
5 mins
Cook time
15mins
Serves
4 - 6
Difficulty
Medium
- 4 boneless, skinless free-range chicken breasts
- Juice of 1 lemon
- 1 garlic clove, finely chopped
- 2 tablespoons white wine
- 2 tablespoons extra virgin olive oil
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Place one chicken breast between two pieces of cling film, put it on a chopping board and pound with a rolling pin or meat tenderiser to make it as thin as possible. Repeat with the remaining chicken.
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Combine the other ingredients in a shallow glass dish and stir well. Add the chicken, cover and set aside to marinate for at least 30 minutes or ideally overnight.
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Remove the chicken from the marinade and place on a heated grill or frying pan. Cook on each side for 4–6 minutes until cooked through. Serve hot or at room temperature with lemon wedges on the side.
Have you tried?
Making risotto from scratch can be a bit of a faff, so why not let us do the hard work for you? Our yummy Chicken & Veg Risotto is made with tender pieces of chicken, tomatoes, butternut squash and sweet potato, all mixed together with softly cooked risotto rice and a little sprinkle of Cheddar cheese. It's a great introduction to exciting new textures and we've made sure the pieces of veg are just the right size, so even the most selective eaters can give it a go.
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