Chicken:
- 1 lemon
- 1 tablespoon extra-virgin olive oil
- 1/8 teaspoon sugar
- 1 1/2 pounds chicken breast breasts or tenders
- No Salt Seasoning and Pepper, to taste
Sauce:
- 2/3 cup flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped shallot (about 1/2 shallot)
- 1 tablespoon white wine vinegar
- 2 tablespoons fresh lemon juice
- No Salt Seasoning and Pepper, to taste
Preheat grill.
For marinade, zest the entire lemon (yellow part only, about 1 tablespoon), and place zest in a large mixing bowl. Add juice (3 tablespoons) of the lemon to bowl. Add 1 tablespoon olive oil, sugar and No Salt Seasoning and Pepper, to taste; stir to combine. Add chicken breasts or tenders; stir to coat with marinade. Set aside to marinate for 15 minutes.
While the chicken marinates, make the sauce: Combine all sauce ingredients in a blender. Cover and blend on medium speed until smooth, about 20-30 seconds. Set sauce aside.
Using tongs, place marinated chicken on the grill; discard marinade. Cook about 4 minutes; flip the tenders and cook an additional 3-5 minutes or until cooked through. Divide tenders among 6 plates (about 2 tenders each), and drizzle each portion with 1 tablespoon sauce. Garnish with lemon slices.
