Grilled Lemon Chicken
Recipe by Nicole Thom-Arens
Serves 4
This is my favorite way to grill chicken in the summer. It makes a great light supper served with a green salad or with my warm orzo salad. Plan ahead and allow the chicken to marinate for 2 to 3 hours before grilling.
Ingredients:
1 pound boneless, skinless chicken breastsJuice of 1 lemon2 tablespoons olive oil3 cloves of garlic1 teaspoon medium heat red pepper flake (Consider reducing the amount if you can only find hot red pepper flakes. We’re only looking for a kiss of heat here.)1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)
Instructions:1) To prepare the chicken, cut each breast in half widthwise so that you have two thin breast cutlets from each breast. 2) In a large zip lock bag, add the lemon juice, olive oil, red pepper flakes, and salt. Massage the bag to mix the ingredients. 3) Smash and peel the garlic. Add it to the bag. 4) Add the chicken breasts to the bag. Seal, place the bag on a plate, and refrigerate for 2 to 3 hours. 5) When you’re ready to cook, heat the grill to 400 degrees. 6) When the grill is hot, remove the chicken from the marinade, making sure to remove the bits of any garlic so that it doesn’t burn on the grill.7) Because the chicken is so thin, it cooks quickly. Cook 6 minutes on the first side then flip and cook for an additional 6 to 8 minutes depending on the heat of the grill and thickness of the chicken. 8) When the chicken is cooked through, (165 degrees on an instant read thermometer) remove from the heat and allow to rest for 5 minutes before serving.
Ingredients:
1 pound boneless, skinless chicken breastsJuice of 1 lemon2 tablespoons olive oil3 cloves of garlic1 teaspoon medium heat red pepper flake (Consider reducing the amount if you can only find hot red pepper flakes. We’re only looking for a kiss of heat here.)1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)
Instructions:1) To prepare the chicken, cut each breast in half widthwise so that you have two thin breast cutlets from each breast. 2) In a large zip lock bag, add the lemon juice, olive oil, red pepper flakes, and salt. Massage the bag to mix the ingredients. 3) Smash and peel the garlic. Add it to the bag. 4) Add the chicken breasts to the bag. Seal, place the bag on a plate, and refrigerate for 2 to 3 hours. 5) When you’re ready to cook, heat the grill to 400 degrees. 6) When the grill is hot, remove the chicken from the marinade, making sure to remove the bits of any garlic so that it doesn’t burn on the grill.7) Because the chicken is so thin, it cooks quickly. Cook 6 minutes on the first side then flip and cook for an additional 6 to 8 minutes depending on the heat of the grill and thickness of the chicken. 8) When the chicken is cooked through, (165 degrees on an instant read thermometer) remove from the heat and allow to rest for 5 minutes before serving.