![]() 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. Use leftovers to make chicken wraps with ham and cheese, or slice and top a bowl of greens for a low-carb diet, or place on top of steamed quinoa or farro for a protein-packed lunch.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). Perfect on rice, potatoes, and even garlic pasta, this chicken is very versatile. Serve with your favorite sides for a wholesome meal and perhaps use the same grill for some zucchini, eggplant, and peppers to serve alongside the chicken. The earthy herbs and the citrus will infuse the chicken meat with great flavors and once you grill the breasts, the marinade will caramelize slightly with the heat giving you pieces of chicken of beautiful appearance and sublime flavor. The quick marinade includes fresh or dried thyme, lemon juice, garlic, olive oil, and salt and pepper. That's all the time it takes for the chicken to be cooked thoroughly but still remain the right amount moist and juicy. You can prepare the marinade in minutes, then leave the chicken to marinate in it in the fridge before grilling 15 minutes before you're planning on serving your meal. This is a great and easy way of infusing chicken breast with an herby and tangy marinade.
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