Tuesday, June 2, 2015

Lemon-Herb Grilled Chicken and Did You Know

and the recipe for today has just a touch of honey to sweeten the flavor. 
Lemon-Herb Grilled Chicken
Cook's notes: Chicken breasts marinated in lemon and herbs with a touch of honey are a nice contrast to barbecued ribs or other rich meats. It's a simple easy grilled dish. Serve over rice or with roasted potatoes.  
Recipe adapted from Midwest Livng
  • 4 skinless chicken breasts
  • kosher salt and black pepper or lemon pepper
  • 3/4 cup chicken broth 
  • 1/3 cup fresh lemon juice
  • zest from one medium sized lemon 
  • 1 TB. each fresh thyme, Rosemary and parsley or 1 tsp. each dried thyme, Rosemary and parsley
  • 2 TB. olive oil or lemon olive oil
  • 3 garlic cloves minced
  • dash red pepper flakes
  • 1/4 cup honey
  • optional lemon halves
  • Season chicken with salt and pepper, place in a large zip loc bag and set aside. 
  • In a bowl add broth, lemon juice, zest, herbs, olive oil, pepper flakes and minced garlic.
  • Add to marinade to chicken and mix well. Marinate chicken 4-24 hours in the refrigerator. 
  • Drain chicken from marinade and reserve marinade. Grill chicken on medium high heat for about 45 minutes.
  • Strain marinade through a fine mesh strainer into a saucepan. Add honey and bring to a boil. reduce heat and simmer uncovered 15 minutes. 
  • Spoon glaze over chicken the last 15 minutes of cooking time. The glaze will be liquidy. 
  • If you like grill lemon halves and serve with chicken.   
You can make you own grill rub and it keeps up to two months in a jar with a screw top. This sweet and zesty blend is great on pork and chicken. 
DIY Grill Rub
  • 1/4 cup dried Italian seasoning
  • 3 TB. paprika
  • 4 tsp. chili powder
  • 2 tsp. ground cumin
  • 2 tsp. celery salt
  • 1-1/2 tsp. garlic pepper seasoning
  • Mix in a bowl and store in a jar up to two months  

Rotisserie Chicken 
It is a cook's time saver. But beware these birds are heavily seasoned. So when using in a recipe skip adding the salt until you have tasted the dish. And always use low sodium ingredients when available.
A mortar and pestle is the ideal tool for releasing the fragrant oils from the orange, lime and lemon zest and sesame seeds are some examples.  You can also grind peppercorns and other whole spices for rubs, pastes, smashing chiles and garlic.
Speaking of cleaning, did you know you never want to use soap when you clean out a mortar and pestle? The soap could leave a residue and give you soapy-tasting spices. Instead just brush it out, rinse it, and let it air dry.

A Pinterest find something to try 

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