I promise, I really do cook real food and not just desserts. And just to prove it to ya… here’s a fab new recipe I recently tried.
This Lemon-Herb Grilled Chicken is a wonderfully easy summertime recipe. I used the fresh herbs growing on my balcony in the marinade, and it was absolutely divine. I loved being able to taste and smell a variety of flavors in this chicken. It cooked really quickly in the George Foreman grill, too, which was perfect for a weeknight meal, and didn’t require the use of the oven so the apartment didn’t get all toasty. What a plus! 🙂
This recipe does require some advanced prep work, but it’s easy enough to whip up in the morning before work or the night before. Also, I found the red pepper flakes really spicy for some reason. My husband loved it, but feel free to omit those or decrease the amount if you want a milder dish.
Lemon-Herb Grilled Chicken
[adapted from Midwest Living July/August 2010]
- 1 lb chicken breasts [I used 3]
- 1/4 cup water
- 1/2 cup chicken broth
- 1/4 cup fresh parsley, or 4 teaspoons dried parsley
- 1 tablespoon lemon zest
- 1/3 cup lemon juice
- 3 tablespoons olive oil
- 1 tablespoon fresh sage, chopped or 1 teaspoon dried sage
- 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes
- 3 cloves garlic, minced
- 1/4 cup honey
In a medium bowl, combine all ingredients except the chicken, salt, pepper, and water. Mix well, and reserve 1/4 cup marinade. In a separate bowl or on a plate, season chicken with salt and pepper. Add chicken and water to the first bowl [not the reserved portion], toss to coat. Cover and refrigerate chicken, as well as reserved marinade for at least 4 hours or up to 24. I left mine for about 9 hours. Grill chicken [husband used the George Foreman] until cooked through. Cut into the chicken every so often to test for doneness. When chicken is tender and no longer pink on the inside, brush the marinade over the top and cook for an additional minute or two, holding open the grill cover. Remove to a plate and let rest for two minutes before serving.