Julia Turshen's Indecision Chicken (our Favorite Marinated Grilled Chicken)

Julia Turshen’s cookbooks are among the most frequently used in our homes - ripped pages, food stains and all. With permission from Julia, we’re sharing one of our favorite recipes from one of our favorite cookbooks, Small Victories. This is our go-to marinade for grilled chicken, its incredibly simple yet flavorful, it’s delicious on everything from Caesar salad (shown here, with a side of sweet potato fries) to our fall salad, but also shines on its own. It’s perfect.

Julia Turshen’s Indecision Chicken
serves 6

Ingredients
1 garlic clove, minced
2 tbsp minced fresh Italian parsley
1 tbsp minced fresh sage (skip or use herb of choice)
Grated zest and juice of 1 whole lemon, plus lemon wedges for serving
1 tbsp Dijon mustard
2 tbsp seeded mustard
1 tbsp honey
1/4 cup extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1 1/2 lb boneless, skinless chicken thighs and/or breasts

Directions

1. In a large bowl, whisk together garlic, parsley, sage (if using), lemon zest and juice, mustards, honey, olive oil, salt, and pepper. Add chicken and use your hands to generously coat each piece with the mixture. Allow chicken to marinate at room temperature for 30 minutes to 1 hour (or in the refrigerator, up to overnight, making sure to bring chicken to room temperature before cooking).

2. Preheat a grill (or grill pan or cast-iron skillet) over medium-high heat, brushing it with a little oil (extra-virgin olive or avocado oil) to prevent sticking. Grill the chicken until its nicely browned and firm to the touch ~5 minutes per side. Transfer to a palltter and serve immediately, or at room temperatrure with lemon wedges for sequeezing.

3. Note: alternatively you can roast the chicken at 425 F, turning the chicken halfway through cooking (~25 minutes total).