Marinated Lemon Chicken Breasts |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This rercipe comes from a recent issue of American Profile magazine. Preparation time does not include time needed for chicken breasts to marinate. NOTE: For some reason or other I'm not being allowed to indicate, in the list of ingredients, the amount of garlic to use, which is 3 cloves (as indicated in the directions)! Ingredients:
3 large garlic cloves, minced |
1 tablespoon canola oil |
1 tablespoon granulated sugar |
1 tablespoon fresh rosemary, chopped |
2 teaspoons fresh thyme |
2 teaspoons lemon zest, finely chopped |
1/2 teaspoon salt |
1/4 teaspoon black pepper, coarsely ground |
4 chicken breasts, bone-in |
1/2 cup fresh lemon juice |
2 tablespoons olive oil |
1 tablespoon red wine vinegar |
2 teaspoons honey mustard |
1/2 teaspoon salt |
1/2 teaspoon black pepper, coarsely ground |
Directions:
1. FOR THE MARINADE & CHICKEN: In a large bowl, combine 3 cloves of garlic (minced), oil, sugar, rosemary, thyme, zest, salt & pepper.
2. Add chicken & toss until chicken is well coated, then cover & refrigerate overnight or up to 24 hours.
3. FOR THE SAUCE: In a medium bowl, whisk together lemon juice, olive oil, vinegar, honey mustard, salt & pepper.
4. Preheat grill, then place chicken on grill rack & grill for 16 minutes, turning once.
5. Baste chicken with lemon juice mixture, then grill 8 more minutes, turning & basting twice, until an instant-read meat thermometer inserted into thickest part of breast registers 165 degrees F.
6. Discard extra marinade & basting sauce.
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