Anytime you get to work out your frustrations by pounding out chicken breasts, it's a good day. This was a recipe from The Plain Dealer that is attributed to "Cooking Light Magazine's Chicken Cookbook".
This is quick, easy, healthy and a good one to keep around if you need a go-to dish.
Lemon and Oregano-Rubbed Grilled Chicken
4 (6 oz.) skinless, boneless chicken breast halves
5 tsp. grated lemon rind
1 T. olive oil
1 1/2 tsp. dried oregano
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. water
2 cloves garlic, minced
Cooking spray
4 lemon wedges
2 T. chopped fresh parsley
Prepare grill.
Place each chicken breast between two sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin.
Combine the lemon rind and next 6 ingredients, and rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3-minutes on each side or until done.
Remove from heat.
Squeeze one lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken and serve.
Makes 4 servings.
My notes: I used my gas grill on a medium low heat and also grilled the chicken on the higher shelf since it's on the thinner side.
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