Sunday, July 30, 2006

Kelley's Grilled Lemon Herb Chicken

1/8 cup lemon juice
1/2 cup white vermouth or white wine
3-4 cloves garlic, peeled and rough chopped
1 Tbs kosher salt
3 Tbs olive oil
1 Tbs herbs de provence or summer savory
2 tsp mustard powder
2-4 boneless, skinless chicken breasts

Combine all ingredients in a zip lock bag and add 2-4 pieces of chicken. Seal the bag, removing the excess air, and squish contents to mix. Marinate overnight (or for a minimum of six hours). Grill chicken to desired doneness over medium heat until golden brown. Sometimes, I save the marinade, and halfway through the grilling process, I will re-coat the chicken with additional marinade, and put it back on the grill to finish; it gives the chicken an extra zingy sour flavor.

Tip: I sometimes purchase large packages of boneless, skinless chicken breasts...and will divide the chicken into 5-6 bags, add the marinade, seal them (removing the excess air), and immediately place them in the freezer. Then, when I ready to grill on the weeknights, I take the chicken out of the freezer the night before...and allow it to de-frost and marinate at the same time...and, I hardly have to do more than chop and grill some vegetables for a quick and easy, no fuss weeknight dinner.

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