Lemon Chicken

Let’s be honest … boneless, skinless chicken breasts can be quite boring. But it doesn’t have to be. I found a super sale at the supermarket on this type of chicken and have the recipe that transforms them. I start by cutting the breasts in half lengthwise because they were huge. Then after an overnight soak in the lemony marinade, to the grill they went. I grilled 4 packages and have loaded up my freezer for quick dinners later. It’s great as the star of chicken salad and equally delicious on pasta or mixed greens. I particularly like it on peppery arugula. The key is the vegetable oil rather than olive oil that solidifies when it gets chilled in the refrigerator. You will love this chicken!

Lemon Chicken

Yield: 8 servings

1 large lemon, zested and juiced (1/2 cup juice)

2 teaspoons honey

2 teaspoons garlic salt

1 teaspoon black pepper

1/2 teaspoon ground thyme

1/2 cup vegetable oil

6-8 boneless skinless chicken breasts, cut in half lengthwise

In a mixing bowl, whisk together the lemon juice, zest, honey, garlic salt, pepper and thyme. Stir until the salt and honey dissolve, then slowly add the oil, whisking constantly. Place the chicken into a large zip-top bag and add the marinade. Massage to evenly distribute among the chicken. Seal the bag, pressing out excess air and refrigerate at least 8 hours. 

When ready to cook, allow the chicken to come to room temperature for 30 minutes. Preheat the grill to 400 degrees or medium-high. Drain the chicken from the marinade. Discard the marinade. Grill until the internal temperature reaches 165 degrees, turning only once. Serve warm or freeze for later use.

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