Monday, January 3, 2011

Lemon Grilled Chicken

Will: What's that white thing?
Amy: (whispers) garlic
Will: Uh, I'll let you have that piece.
Amy: Just remember cooked garlic is less potent than garlic powder.
Will: Sure.

Great American Recipes (card in the mail from MIL)
serves 4

1 lemon
2 tbsp. olive oil
1 clove garlic, crushed
1 tbsp. chopped fresh parsley plus extra springs for garnish
1/4 tsp. dried thyme, dried marjoram, salt, black pepper
4 skinless, boneless chicken breasts

1. Use a peeler to remove strips of zest from half of the lemon, then trim into fine strips with a small knife. Reserve and set aside. Grate the other side of the lemon to make 1 tablespoon zest. Finally, squeeze the juice from the lemon into a bowl.

2. In a large bowl, combine the lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breasts to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time.

3. Preheat the George Foreman to medium heat. Cook for about 10 minutes on each side, or about 7 minutes total if using tenderloins. Sprinkle with lemon strips and parsley sprigs.

Served with Roasted Mushrooms and Asparagus

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