Simple Grilled Chicken


Use this chicken as it is for an easy weeknight dinner, or slice and use in sandwiches, wraps, or salads, like our Grilled Chicken Salad. It’s one of our more popular salads at the market, as works perfectly for a hot summer’s dinner.

Safflower oil or canola oil, for oiling the grill

6 boneless, skinless chicken breast halves (about 3 pounds)

¼ cup olive oil

2 tablespoons chopped fresh parsley

2 tablespoons minced scallions

salt and freshly ground black pepper


1. Brush the grill grates lightly with the safflower oil. Prepare a hot fire in a gas or charcoal grill.

2. Toss the chicken with the olive oil, parsley, and scallions in a shallow bowl and let marinate 30 to 40 minutes at the room temperature or overnight in the refrigerator.

3. Salt and pepper the chicken liberally. Grill the chicken, turning once, 7 to 8 minutes per side, until the breasts feel firm to the touch and the juices run clear when pierces in the thickest part with a knife.