Grilled Lemon Chicken Breasts

For those of you on Face Book, have you notice those prompts to “see a memory” and the option to re-share that memory? Shock of shocks – most of mine revolve around food! Many of these prompts are from before my blogging days, when I shared recipes with just my friends and family via Face Book. Recently, one such prompt (from four years ago) popped up to entice me to re-share. It was a great recipe, so naturally I said “sure – why not?” Imagine my surprise when I discovered that the recipe had not been shared as part of an earlier blog! A recipe on Face Book that I had not shared here? Really? A great recipe, too! Must be falling down on the job. There was only one way to rectify the situation.

May I present a great recipe for moist, flavorful grilled chicken!

Grilled Lemon Chicken Breasts
Zest of 1 Whole Lemon
Salt & Pepper to taste
1 Tablespoon Lemon Juice
5 Lemons, Cut in Half
4 Bone-in Split Chicken Breasts
1 Disposable Aluminum Roasting Pan, 13 x 9 (for Charcoal Grill)
2 Tablespoons Fresh Parsley, Minced
2 Teaspoons Dijon Mustard
1 Garlic Clove, Minced to a paste (see below)
1 Teaspoon Sugar
2/3 Cup Olive Oil

PREPARE CHICKEN FOR GRILL: Combine lemon zest, lemon juice, 2 teaspoons salt and 1 teaspoon pepper in a bowl. Using your fingers, gently loosen the center portion of skin covering each breast, rub zest mixture evenly under the skin. Transfer chicken breast to a wire rack and let sit for 45 minutes for the rub to do its thing.

Just before grilling the chicken, pat dry with a paper towel and season outside with salt and pepper.

PREPARE CHARCOAL GRILL: Open bottom grill vent halfway. Place disposable roasting pan in the center of the grill. Light a chimney starter filled with charcoal (6 quarts). When top coals are partially covered with ash, pour coals into two even piles on either side of the roasting pan. (Pan is to remain empty). Set cooking grate in place, close grill and open lid vent halfway. Heat grill until hot, about 5 minutes. Clean and oil cooking grate. Place lemon halves, cut side down, on grill over coals.

Place chicken breasts, skin side down to start, on grill over roasting pan for indirect grilling. Close lid and grill until lemons are a deep brown, about 5-8 minutes. Transfer grilled lemons to a bowl. Make a vinaigrette for the breasts as they continue to grill.

TO MAKE VINAIGRETTE: Squeeze 1/3 cup of juice from grilled lemons into a bowl. Stir in parsley, mustard, garlic, sugar ½ teaspoon salt and ½ teaspoon pepper. Whisking constantly, drizzle in olive oil.

Baste chicken with vinaigrette while grilling and continue cooking chicken, covered, until skin is crisp and breasts register 150-degrees, about 35-45 minutes longer. As chicken grills, turn breasts about every 10 minutes. Remove chicken from grill and allow to rest, tented, for 8-10 minutes.

TO MAKE GARLIC PASTE: Mince garlic as fine as possible. Sprinkle minced garlic with a little coarse salt (such as Kosher). Drag the side of a knife repeatedly over the mixture t form a fine puree paste.

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