Grilled Chicken with Mint and Pine Nut Gremolata
Elevate your weeknight dinner with this vibrant and nutrient-packed Grilled Chicken with Mint and Pine Nut Gremolata. Tender, juicy chicken breasts are marinated in a zesty blend of olive oil, fresh lemon juice, and garlic, then perfectly grilled to smoky perfection. The star of the dish, however, is the gremolata—a bright, herbaceous topping made with finely chopped fresh mint, toasted pine nuts, lemon zest, and parsley, all drizzled with a hint of extra virgin olive oil. This aromatic and flavorful topping brings a refreshing burst of flavor and texture that complements the grilled chicken beautifully. Ready in just 35 minutes, this recipe is perfect for summer BBQs or a flavorful weeknight meal. Serve it alongside roasted vegetables, a fresh garden salad, or a side of couscous for a Mediterranean-inspired feast fit for any occasion.
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Recipe Information
Ingredients
- 4 pieces chicken breasts, boneless and skinless
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh mint leaves, finely chopped
- 0.25 cup pine nuts, toasted
- 1 teaspoon lemon zest
- 0.25 cup parsley, finely chopped
- 2 tablespoons extra virgin olive oil for gremolata
Instructions
Place the chicken breasts in a shallow bowl or zip-top bag. Add olive oil, lemon juice, minced garlic, salt, and black pepper. Mix until the chicken is evenly coated. Marinate for at least 15 minutes or up to 2 hours in the refrigerator.
While the chicken is marinating, prepare the gremolata. In a small bowl, combine the chopped mint leaves, toasted pine nuts, lemon zest, chopped parsley, and 2 tablespoons of extra virgin olive oil. Mix well and set aside.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent the chicken from sticking.
Remove the chicken breasts from the marinade and let any excess marinade drip off. Place the chicken on the preheated grill and cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Transfer the grilled chicken to a serving platter and allow it to rest for 5 minutes.
Spoon the mint and pine nut gremolata over the grilled chicken. Serve immediately, garnished with additional fresh mint or parsley if desired.
Nutrition Facts
Calories |
2073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2925 mg | 127% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 9.0 g | ||
| Protein | 228.7 g | 457% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 614 mg | 47% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 3368 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
