Ingredients

  • 4 cups water
  • 1/4 cup kosher salt
  • 1 tablespoon honey
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • CHIMICHURRI SAUCE:
  • 1/2 cup olive oil
  • 1/4 cup packed fresh parsley sprigs
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 1 garlic clove, peeled
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • In a large bowl, whisk water, salt, honey and zests until salt is dissolved. Add chicken, making sure it’s submerged. Refrigerate up to 2 hours.
  • Pulse sauce ingredients in a food processor until smooth. Reserve 1/2 cup sauce for serving.
  • Remove chicken; rinse and pat dry. Brush chicken with remaining sauce. Grill, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side. Serve with reserved sauce.
Nutrition Facts

1 chicken breast half with 2 tablespoons sauce: 427 calories, 31g fat (5g saturated fat), 94mg cholesterol, 279mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 35g protein.


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