Thursday, June 17, 2010

Summer Lemon-Garlic Grilled Chicken

I have been so excited to have some sunshine this week, that I just had to have dinner on the back deck. And what better dinner to have in the outdoors, as the sun is setting, than some citrus infused grilled chicken; serve it alongside a fresh vegetable salad and watermelon (what you may have figured out is that I love watermelon, or as Kelly would say I heart watermelon; it is so, so good). While the marinade for this chicken only takes a few minutes to put together it is important to actually use it as a marinade, meaning, do what you can to marinade the chicken for at least 3 or 4 hours, if not overnight. I would suggest putting it together at lunch, throwing it in the fridge, and then pulling it back out when you are ready to grill. Double or triple the batch and make enough for a backyard barbecue with your friends.

Summer Lemon-Grilled Chicken
Recipe and Picture by Caroline
Yields 4 servings

4 tablespoons olive oil
3 medium cloves garlic, minced
Juice of 2 large fresh lemons
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon dried oregano
3 large chicken breasts (cut breasts in half in both directions- filleted and in half)

1. Prepare chicken breasts by filleting the breasts and cutting each piece in half. The smaller pieces allow for quicker cooking time and greater absorption on the marinade which leads to better flavor.
2. Combine all marinade ingredients in a large ziploc bag. Add chicken pieces, close bag, and put in the refridgerator for at least 3 hours to overnight.
3. Pre-heat grill. Grill each piece of chicken for approximately 16 minutes, flipping half-way through cooking time.

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