Grilled Chicken with Cauliflower

Instructions

1. 1

   In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, oregano, thyme, salt, and black pepper to create a marinade.

   Tip: This marinade can be made up to 24 hours ahead and refrigerated.

2. 2

   Place chicken breasts in a shallow dish and pour the marinade over them, coating all sides evenly. Allow to marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.

   Tip: Pat chicken dry with paper towels before grilling for better browning.

3. 3

   Toss cauliflower florets with 2 tablespoons olive oil, salt, and black pepper in a large bowl until well coated.

   Tip: Try to keep florets relatively uniform in size for even cooking.

4. 4

   Preheat your grill to medium-high heat (about 400°F). Once hot, lightly oil the grill grates to prevent sticking.

   Tip: If using a charcoal grill, wait until coals are glowing and covered with ash.

5. 5

   Place chicken breasts on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes.

   Tip: Don't move the chicken around while it cooks—let it develop a nice golden crust.

6. 6

   In the same grill or a grill pan, arrange cauliflower florets in a single layer. Grill for 4-5 minutes per side until lightly charred and tender-crisp.

   Tip: Work in batches if needed to avoid overcrowding.

7. 7

   While the cauliflower finishes grilling, melt butter in a small saucepan and combine with remaining 1 tablespoon lemon juice, red pepper flakes, and a pinch of salt.

   Tip: Keep the lemon-garlic butter warm but not boiling.

8. 8

   Arrange grilled chicken and cauliflower on serving plates, drizzle with the warm lemon-garlic butter sauce, and garnish with fresh chopped parsley before serving.

   Tip: Serve immediately with lemon wedges on the side for extra brightness.