Flattened Chicken and Grilled Romaine with Parsley-Lemon Sauce

Serves: 4

This grilled chicken deserves a spot in your weekly dinner rotation. The grilled romaine is very good. I had never heard of grilling lettuce!

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1 (2 1/2- to 3-pound) chicken, backbone removed and chicken flattened
4 cloves garlic, chopped
kosher salt
freshly ground black pepper
1 ounce Parmesan cheese, grated (about 1/4 cup)
1/4 cup chopped fresh flat-leaf parsley
1/4 cup toasted hazelnuts or almonds, chopped
1 teaspoon lemon zest, plus 2 tablespoons lemon juice
4 tablespoons extra virgin olive oil, divided
2 Romaine lettuce hearts, halved lengthwise


Preheat grill to medium-high set up for direct and indirect grilling.

Loosen skin of chicken and spread garlic underneath. Season with salt and pepper. Grill over direct heat, breast-side down, covered, until golden-brown and charred, 5 to 7 minutes. Flip and grill over indirect heat, covered, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 35 to 40 minutes.

Meanwhile, combine Parmesan, parsley, hazelnuts, lemon zest and juice, and 3 tablespoons oil in a bowl. Season with salt and pepper.

Brush romaine with remaining tablespoon oil. Season with salt and pepper. Grill, over direct heat, turning once, until charred and wilted, 1 to 3 minutes.

Serve the chicken and romaine topped with the parsley-lemon sauce.

Source: countryliving.com

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