Few flavors are as perfect for each other as lemon and chicken. And by long tradition, the first thing I grill each year when it finally warms up enough to cook comfortably outside are these chicken breasts. I particularly like these with coucous or a rice pilaf, and a sauvignon blanc or pinot grigio wash it down perfectly. I'll often cook an extra breast or two and then eat the leftovers in a salad the next day dressed with my father's soy vinaigrette. (Larger image.) Serves 2.
Prep Time: 15 hours
Cook Time: 15 minutes
Ingredients:
- 2 boneless, skinless chicken breasts
- 3 Tbsp. fresh lemon juice
- 1 Tbsp. lemon zest
- 3 Tbsp. white wine
- 1/3 cup olive oil
- 2 cloves garlic; crushed
- 2 - 3 sprigs fresh thyme or 1/2 tsp. dried
- 1/2 tsp. salt
Preparation:
1. Place all ingredients in a large zippered bag and shake to mix.
2. Refrigerate at least six hours or overnight, turning bag occasionally to remix marinade and make sure all the chicken is exposed.
3. Prepare your grill - it should be medium hot.
4. Cook breasts for 4 -6 minutes per side (depending on thickness). The fire will tend to flare up so monitor the breasts to keep them from burning.
