MARINATED LEMON CHICKEN BREASTS
Patricia
Chicken is marinated with herbs and lemon zest overnight then basted with a lemon marinade halfway through cooking for a double lemon flavor.
ingredients
- 3 garlic cloves
- 1 Tbsp. canola oil
- 1 Tbsp. sugar
- 1 Tbsp. chopped fresh rosemary
- 2 tsp. fresh thyme
- 2 tsp. finely grated lemon rind
- 3/4 tsp. coarsely ground black pepper, divided
- 1 tsp. salt, divided
- 4 bone in chicken breasts, cut in half crosswise
- 1/2 Cup fresh lemon juice
- 2 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- 2 tsp. honey mustard
directions
- 1
Combine garlic, canola oil, sugar, rosemary, thyme, lemon rind, 1/4 tsp. pepper and 1/2 tsp. salt in a large bowl. Add chicken and toss until chicken is well coated. Cover and refrigerate overnight or up to 24 hours.
- 2
Preheat broiler or grill. Place chicken on a large rimmed baking sheet or grill rack. Broil or grill 16 minutes, turning once.
- 3
MeanWhile, combine lemon juice, olive oil, vinegar, honey mustard, 1/2 tsp. salt and 1/2 tsp. pepper in a medium bowl; whisk.
- 4
Baste chicken with lemon juice mixture. Broil 8 more minutes, turning and basting twice, until juices run clear (or until an instant-read meat thermometer inserted into thickest part of breast registers 165 degrees).
- 5
Cool 10 minutes, then transfer chicken to a large container and refrigerate at least 4 hours or overnight.
notes
Great for a picnic.
Source: Patricia
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