Lemony Char-Grilled Chicken with Parsley Drizzle

1. Prepare Parsley Drizzle

In a bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of lemon juice, the minced parsley, 0.25 teaspoon of sugar, Dijon mustard, and a pinch each of salt and pepper until smooth and well-mixed.

2. Prepare Chicken Marinade

In another bowl, whisk together the remaining 3 tablespoons of olive oil, the remaining 1 tablespoon of lemon juice, 1 teaspoon of sugar, 1.5 teaspoons of salt, 0.5 teaspoon of pepper, water, and minced garlic until homogeneous.

3. Marinate Chicken

Place the chicken breasts into a 1-gallon zipper-lock bag and pour the marinade over them. Seal the bag and massage it gently to coat the chicken thoroughly. Marinate in the refrigerator for 30 minutes to 1 hour.

4. Prepare Grill

Prepare your grill. For a charcoal grill, light the coals and let them burn until covered with a thin layer of ash (about 5 minutes). For a gas grill, preheat on high for around 15 minutes, then reduce the heat to medium. Clean and oil the cooking grate.

5. Grill Chicken on Cooler Side

Place the marinated chicken on the cooler side of the grill. Grill for 6 to 9 minutes per side, flipping and rotating halfway through cooking.

6. Grill Chicken on Hotter Side

Move the chicken to the hotter side of the grill. Grill for an additional 2 to 6 minutes, until the chicken reaches an internal temperature of 160 degrees Fahrenheit and has dark grill marks.

7. Rest Chicken

Remove the chicken from the grill and let it rest on a carving board, loosely tented with aluminum foil, for 5 to 10 minutes.

8. Serve Chicken

Slice the chicken on a bias and serve it on individual plates, drizzled with the reserved parsley mixture.