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Ingredients
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0.25 cup olive oil, divided
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4 boneless, skinless chicken breasts, pounded to ½ to ¼-inch thickness
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1.5 tbsp. freshly squeezed lemon juice
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1 small garlic clove, minced
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3.5 cup baby arugula
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0.5 bulb fennel, sliced thin (preferably on a mandoline)
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0.5 cup shaved Parmesan cheese
Seasoning
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0.25 tsp. garlic powder
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0.25 tsp. onion powder
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kosher salt and ground back pepper, to taste
1 Food Prep
In a small bowl, stir together your seasoning ingredients then add 2 tbsp. of olive oil until well-blended.
- Rub your seasoning mixture over both sides of the chicken breast until evenly coated, then set them aside while you heat the grill.
2 Grill Prep
- Fuel: We recommend Kingsford® Signature Flavors Briquets with Garlic, Onion and Paprika to fuel this recipe. You can also use Kingsford® Original Charcoal Briquets with 6 or more Kingsford® Signature Flavors Flavor Boosters with Garlic, Onion and Paprika. To cook with pellets, we recommend using Kingsford® Signature Flavors Pellets with Garlic, Onion and Paprika for this recipe for a savory, caramelized flavor.
- Method: Direct-Heat Grilling
- Temp: Charcoal: 450°F (High Heat) / Pellets: 450°F
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your chicken on the grill and cook for 2–4 minutes per side until it reaches an internal temperature of 165°F. Then, remove your chicken from the grill and set it aside to rest.
To make your salad dressing, stir the remaining olive oil with the lemon juice and minced garlic. Season to taste with salt and pepper. Toss the arugula and fennel with the dressing to taste (you may not need all of the dressing); then add shaved cheese and gently toss to combine.
To assemble, place each chicken breast on a plate and top with a portion of the salad. Serve immediately.
For safe meat preparation, reference the USDA website.
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