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Felicity's Garlicky Grilled Chicken

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“Saw a recipe which I used as a guide. Used breasts instead of pieces, increased the garlic & poached the chicken in the marinade first as my meat was very thick. Finished by browning the chicken for a more appetising appearance. YUM! Great for garlic lovers. Prep time does not include marinating time, as that can vary, depending on the time you have.”

Ingredients Nutrition


  1. Trim chicken as desired, cut a couple of diagonal slashes in each piece and set aside.
  2. Add all other ingredients, except oil and butter to food processor and blend to a paste.
  3. With motor running, drizzle in oil until the mixture is a pale green.
  4. I used about ¼ cup, but this can vary to taste.
  5. Cover the chicken with marinade and refrigerate for as long as possible, 3-24 hours.
  6. Melt butter in pan (if using) and turn the heat down.
  7. Place chicken breasts in pan with all the marinade and cover.
  8. The meat I used was very thick, but if your chicken breasts are thinner it may be possible to skip this step and just fry or grill more quickly over a higher heat.
  9. After about 10 minutes the steam has helped cooked through the chicken.
  10. Remove lid, increase heat (med-high) and brown chicken on both sides.
  11. I served this with a side of steamed spinach and “Felicity’s Stuffed Red Peppers”, also here on ‘Zaar.
  12. I had some leftovers, cold for lunch, and they were delicious, the garlic flavour had intensified& the meat was moist.

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