I wanted to make something with flavor and some juice. Bonus, once I got started it was even simpler and faster than I expected.įull disclosure, I used this recipe as inspiration, since I had boneless/skinless chicken breasts in the freezer that we wanted to move on. This is a great recipe to have in your back pocket when it's chicken night. That said, as is and with any quality lemon it is fantastic, especially given the simplicity of ingredients. I can't wait to do this again with some Meyer lemons. The higher quality lemons you use, the greater your mileage. It's a beautiful dish.įantastic dish for the simple ingredients. 1) Those charred lemons are Da Bomb! Will make more and let marinate in the olive oil/garlic during the time the chicken is "salting" 2) Will add some chicken stock - probably Better Than Bullion - during the resting phase. This recipe has "all the right stuff" and we enjoyed it immensely served over egg noodles with asparagus - but will make a couple of adjustments next time. Then I pour all of that over the chicken after it is sliced and finish with salt and pepper. One thing I do differently, I combine the lemon juice, garlic, olive oil, thyme and olives together and let them marinate while I grill the chicken. This is an awesome recipe and is in permanent rotation for our family. Recommend add more thyme, also used hickory-smoked salt to pre-season chicken. Perfect for summer supper, light but satisfying. We loved it! We don’t eat the skin andI only had chicken thighs on hand, It still came out delicious!įantastic Mediterranean-style chicken with olives. Works great! This one is in my regular rotation. Let sit at least 15 minutes and up to 1 hour before serving. Season with more salt and pepper drizzle reserved lemon juice and remaining 1/2 cup oil over. Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over. Place on a rimmed platter, shingling slices. Pull chicken meat from bones and slice 1/2" thick. Transfer to a cutting board and let rest 10–15 minutes. If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160☏, 8–10 minutes longer. Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15–20 minutes. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about 1/4 cup). Set remaining lemon slices aside for serving. oil and toss to coat season with salt and pepper. Place half of lemon slices in a small bowl. Thinly slice 1 lemon crosswise into rounds pluck out seeds. Place on a rimmed baking sheet let sit at room temperature at least 30 minutes and up to 1 hour. Pat chicken breasts dry season generously all over with salt and pepper. Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low for a charcoal grill, bank most of the coals on one side).
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