Sunday, September 16, 2012

Grilled Lemon Chicken

I got this recipe years ago out of a magazine...Family Circle, I think.  This stuff is hands-down THE best grilled chicken I have ever tasted and is now a family favorite.  Here's a little secret, you can make this to impress your in-laws, your boss, your neighbors and your friends.  They will think you are a culinary genius, and guess what?  You'll feel like one.  Bonus?  It's easy.  We like easy.  

So it goes like this:  

Juice of 1 lemon (2 - 3 tablespoons - go ahead and go with 3.  Be daring)

1 tablespoon of white vinegar

2 tablespoons of chopped fresh dill - or 2 teaspoons of dried dill

2 tablespoons of chopped fresh basil - or 2 teaspoons of dried basil 

1 tablespoon of honey

1 tablespoon of Dijon mustard  (Yes, Dijon...don't go getting all lazy and tossing regular unfancy yellow    mustard in there.  What are we, animals?)

1 teaspoon salt

1/4 teaspoon black pepper

1/4 cup extra-virgin olive oil

6 medium-size boneless, skinless chicken breasts - about 2 1/2 pounds total

1 lemon, thinly sliced

1/3 cup pitted kalamata olives  ( I leave these out, as they offend my sensitive, rather picky palette)

Now do this:

In a medium bowl, whisk together the lemon juice, vinegar, dill, basil, honey, mustard, 3/4 teaspoon of salt (I go ahead and put all the salt in the marinade, and skip the salting of the chicken when it's done) and the pepper until well blended.  In a slow stream, whisk in the oil until blended.  (yes this is important...slow because it helps to emulsify the oil with the other ingredients.  If you go throwing it in there all impatient like, you'll end up with your lemon herbal layer, and your oil layer.  This is no bueno.) 

Place chicken in a large resealable bag.  Add 1/3 cup of the dressing and half of the lemon slices.  Seal bag; refrigerate for at least 2 hours to marinate, turning once.  Reserve remaining dressing, stirring in the rest of the lemon slices and olives.  

Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals.  Remove chicken from marinade; discard marinade.  Grill chicken 5-6 minutes per side, turning once, until chicken registers 160 degrees on an instant read thermometer, or until your husband deems said chicken to be cooked to perfection.  Either method works.  Remove to a plate.  

Pour reserved dressing over chicken; season with the remaining 1/4 teaspoon of salt. (or don't, if you did things Lori-style, as explained in the ingredients list)  If grilled ahead, let come to room temperature before serving.  (about an hour)  

Notes:  I always double the dressing recipe, since it's so mouth wateringly good, you'll end up wanting LOTS of it to put on your grilled to perfection chicken.  You will weep with regret if you only make the single recipe.  Don't come crying to me if you up and ignore my advice.  Ya been warned. 

1 comment:

  1. will have to try this - I have a simpler bastardized version - white wine, good quality mustard (or goulden's spicy brown if desperate) and a little lemon juice - coat the chicken, grill. The end. :) I also slice the breasts in half to make them more cutlet like - this way they grill FAST, no burning on the outside and stay juicy. :)