Grilled Chicken with Courgette and Lemon Herb Glaze

Instructions

1. 1

   Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper. Let sit at room temperature for 10 minutes.

   Tip: Dry chicken ensures better browning and a golden exterior on the grill.

2. 2

   In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, thyme, rosemary, honey, and Dijon mustard to create the glaze.

   Tip: Reserve half the glaze for basting during cooking and half for serving drizzled at the end.

3. 3

   Brush courgette strips lightly with olive oil on both sides, then season with a pinch of salt and pepper.

   Tip: Don't oversaturate the courgettes with oil or they'll become soggy rather than grilled.

4. 4

   Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.

   Tip: An oiled grill prevents the chicken skin from sticking and helps create those desirable grill marks.

5. 5

   Place chicken breasts on the hot grill and cook for 6-7 minutes without moving them, then flip and cook for another 6-7 minutes until golden brown and cooked through (internal temperature 165°F).

   Tip: Resist the urge to flip too early—this allows the chicken to develop a flavorful crust.

6. 6

   During the last 2 minutes of chicken cooking, brush with half of the prepared glaze on both sides.

   Tip: Apply glaze near the end to prevent burning while allowing the flavors to caramelize.

7. 7

   In the final 3-4 minutes of chicken cooking, place courgette strips on the grill perpendicular to the grates and cook until they have golden grill marks and are tender, about 2-3 minutes per side.

   Tip: The crosshatch grill marks on courgettes not only look beautiful but also indicate proper caramelization.

8. 8

   Transfer grilled chicken and courgettes to a serving platter and drizzle with the reserved fresh herb glaze. Garnish with additional fresh herbs and a squeeze of fresh lemon juice if desired.

   Tip: Letting the cooked chicken rest for 2-3 minutes before serving helps retain juices for maximum tenderness.