I've adapted this recipe from Cooks Illustrated - 7/2007 magazine
The chicken should be marinated no less than 30 minutes and no more than 1 hour. If you like lemon you'll love this grilled chicken. It has a lot of flavor. The marinade made the chicken very moist and tender, with just the perfect hit of lemony goodness! Yum! Any left over chicken makes a great sandwich the next day.
The chicken should be marinated no less than 30 minutes and no more than 1 hour. If you like lemon you'll love this grilled chicken. It has a lot of flavor. The marinade made the chicken very moist and tender, with just the perfect hit of lemony goodness! Yum! Any left over chicken makes a great sandwich the next day.
Serves 4
Sauce: (I like to double this sauce)
1 teaspoon Dijon mustard
1 Tablespoons lemon juice
3 Tablespoons olive oil
1 Tablespoon minced fresh parsley leaves (basil is also as good)
¼ teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
Marinade
2 Tablespoons fresh lemon juice
3 Tablespoons olive oil
1 teaspoons sugar
1 teaspoon salt
½ teaspoon ground black pepper
3 medium garlic cloves , minced (about 1 tablespoon)
2 Tablespoons water
4 Boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat
Vegetable oil for grill rack
1. Whisk together 1 teaspoon mustard, 1 tablespoon lemon juice, 3 tablespoons olive oil, 1 tablespoons parsley, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl; set aside for sauce to drizzle on cooked chicken.
2. Whisk together 2 tablespoon lemon juice, 3 tablespoons olive oil, 1 teaspoon sugar, 1 teaspoons salt, 1/2 teaspoon pepper, garlic, and water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes. No longer than 1 hour.
3. Remove chicken from bag, allowing excess marinade to drip off. Place chicken on grill. Cook until bottom of chicken just begins to develop light grill marks and is no longer translucent, 6 to 8 minutes. Turn chicken over and continue to cook until chicken is opaque and firm to touch, 6 to 9 minutes longer.
4. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4-inch-thick slices and transfer to individual plates. Drizzle with reserved sauce and serve.
Same as here, I also love to cook, weather it is bad or good but I try always, your recipes is looking quite good, but its picture is not looking that much yummy, but hope it taste g8. lets try.. :)
ReplyDeleteThis chicken recipe is worth a try. If you like lemon it's so tasty. I'll try and take a better picture so it looks as yummy as it is.
Delete