You might be thinking, “What is GRILL FRIED CHICKEN?” because it’s technically using two cooking methods on one piece of chicken? Wrap your head around it and stay with me here. You’re actually only grilling the meat, so one cooking method for that chicken. What can we say, when it’s grilling season, we are ALL IN grillers!!
This is a fun spin on “fried” chicken which is actually only grilled but since it has been coated first, once it’s grilled, it resembles and eats more like fried chicken. There ya go, all the benefits of a fried chicken meal without heating the house up or standing over a pot of hot oil to get a golden crust on that chicken.
Let’s talk about that coating for a moment! This is yet again, another recipe we’ve created in conjunction with the great folks over at Bacon’s Heir and their Pork Panko! (check out all the others here!) Which gives you alllll the panko benefits but without the gluten, grain or carbs! Almost too good to be true right? Let me tell you, this Pork Panko is quickly becoming a kitchen staple just like Redmond Real Salt or Otto’s Cassava Flour around here. Soooo many possibilities!!!
Dinner perk…since the chicken is sliced horizontally before coating, it grills pretty quick so this meal is ready in no time. Be sure to toss some halved lemons on the grill too (makes them super juicy) so you can enjoy a squeeze of fresh lemon juice along with that creamy (and also dreamy) garlic sauce.
Speaking of that garlic sauce…we do enjoy dairy on occasion, and have found that there are some great organic cream cheese options available so we indulge on occasion. It can be made dairy free super easy as there are several options of dairy free cream cheese also readily available.
Get that grill fired up – you’re gonna LOVE this chicken!!
grill fried garlic lemon chicken
a summer time “fried chicken” for your grill
Credit: backporchpaleo.com
Ingredients
- 2 chicken breast, sliced horizontally
- 2 eggs
- 1 tablespoon water marinade
- ½ cup fresh lemon juice
- ½ cup avocado oil
- 1 teaspoon fresh chives, finely chopped
- ½ tsp garlic powder
- ¼ tsp Redmond Real Salt
- zest of 1 lemon panko crust
- 1 3oz package Pork Panko
- ¼ cup coconut flour
- 1 teaspoon fresh chives, finely chopped
- ½ teaspoon garlic powder
- ¼ teaspoon Redmond Real Salt cream sauce
- 4 oz cream cheese
- ¼ cup chicken broth
- juice from ½ a lemon
- 1-2 cloves garlic, finely diced
- ½ teaspoon fresh chives, finely chopped
- salt and pepper to taste
Directions
- After cutting chicken horizontally, lightly pound between two pieces of plastic so that they are an even thickness. You can use a small pan, rolling pin or meat mallet – no need to pound too much, once chicken is sliced this way it can tear easily.
- Combine all marinade ingredients in a mason jar, shake well to combine. Place chicken in a zipper bag and pour in marinade. Seal and let marinade for 30 minutes to a couple hours.
- Meanwhile, place all crust ingredients in a shallow bowl, fluff to combine. Place eggs and water in another shallow bowl, whisk to combine.
- When ready to grill, remove chicken from marinade (toss the marinade.) One at a time, dip chicken in the egg mixture, remove and let excess drip back into the plate. Next, put chicken in panko/flour mixture and coat both sides, pressing in if you need to so you have a nice coating. Repeat with remaining chicken pieces.
- Place chicken on a preheated grill and cook until done.
- While chicken grills, place all sauce ingredients in a small pan over medium heat, whisking occasionally until cream cheese is melted and sauce is smooth. Taste and adjust salt and pepper to taste.
- Remove chicken from grill and serve with warm sauce.
