Honey Lemon Garlic Grilled Chicken

 Jumping back in, I thought I would share a recipe I made recently that was super easy and a crowd pleaser with the family. Although I think my girls just liked helping Mommy pick the basil and sprinkle it over the chicken. Anyways - we used boneless, skinless chicken thighs, but breasts would work too for this recipe. As a side, I sliced up this HUGE zucchini we received in our produce box and some leftover yellow potatoes we had with a 1/2 yellow onion. 

Honey Lemon Garlic Grilled Chicken

1/4 cup extra virgin olive oil
Zest of 1 lemon
Juice of 1 lemon (I used the same lemon)
1/3 cup honey
1 tsp minced garlic or 2 cloves garlic, minced
salt and pepper and whatever other seasoning you like (I used a couple shakes of Montreal Steak Seasoning)
6 boneless, skinless chicken thighs (thin sliced chicken breasts would work too)
1/4 cupish basil, thinly sliced (tips for slicing/cutting below)

Mix together the olive oil, lemon zest and juice, honey, salt and pepper, any other seasonings you like. Separate 2 tablespoons to baste the chicken with while grilling. Take the rest of the marinade and mix/rub all over the chicken thighs. Make sure the chicken thighs are completely folded out and the marinade gets all over the chicken. Let the chicken marinate for about an hour (at least 30 minutes). 

While the chicken in marinating, I cut up the 3 potatoes, 1/2 onion and sliced up the zucchini. I tossed the cut veggies in a little basting oil (I love Wegman's Basting Oil) and a little salt and pepper. 

When ready to grill, we cooked the thighs on medium heat for about 6 minutes each side. We also used the saved 2 tbsp of marinade to baste the chicken. Next to the chicken on the grilled, we grilled the veggies on a grill pan for about 20 minutes total. One thing to note about the veggies - some veggies, like zucchini, will cook faster than others, like the potatoes. Start the starchier ones first if possible so you do not over or under cook your veggies. 

When ready to plate, sprinkle the sliced fresh basil over the top of your grilled chicken. And Enjoy!

Tip for slicing fresh basil:

I stack the basil flat on top of each other and roll into a small "stick". Then I use scissors and cut the stick into small "discs". I did not take a picture of doing this, so I grabbed one from Google. I think this is much easier than trying to slice each leaf or use a knife.