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Fresh Lemon & Herb Grilled Chicken
Serves 4 · Prep 10 min · Cook 12 min — Grilled chicken breasts with a smoked paprika rub and a lemon, parsley and thyme oil, made to go alongside tomato pasta; let the rub sit 20–30 minutes first.
- 4 chicken breasts
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1½ tsp salt
- ½ tsp black pepper
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh parsley
- 1 tsp fresh thyme leaves
- Pat the chicken dry and bash out to roughly 3cm even thickness.
- Mix the paprika, garlic powder, salt and pepper. Rub over both sides and leave at room temperature for 20–30 min.
- Whisk the lemon juice, zest, olive oil, parsley and thyme into a herby oil. Season to taste.
- Heat the gas BBQ to medium-high (190–200°C) and oil the grates.
- Grill presentation-side down without moving for 5–6 min, flip and cook 5–6 min more. Target 65–70°C internal.
- Transfer to a plate and drizzle the herb oil over the hot chicken; let it soak in for a minute.
- Rest 3 min, slice and serve alongside the pasta, spooning pan juices over both.
No glaze — just lemon, herbs and olive oil so the tomato pasta stays the star.
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