Grilled lemon chicken
Sometimes, simple is really more than okay. My friend, Chef Christo Gonzales, asked me one day how I come up with all these recipes. Well, my friend, I told him, what I write about is what I’m actually cooking. I don’t have a test kitchen. I have a real kitchen. And I don’t like cooking the same five things over and over again.
Trust me, I don’t pass along the failures. You will never read about my fish Jello or my rotting corned beef in a slow cooker. Why would you want to do that? But I’ve been at this for quite awhile now and, humbly, I don’t have many failures. You can ask King Daddy about that and he will be brutally honest because he’s a lawyer and lawyers have to undergo some blood ritual that ensures they will always tell the truth. No jokes about sharks here, please.
So after I feed King Daddy something slightly complicated or rich, it’s nice to return to something simple. This recipe has no fat and negligible calories, which is what we needed after consuming the entire pan of blackberry cobbler the other night. Moderation in all things. Or at least a balancing act.
- ½ cup vegetable oil
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried minced onion
- ½ teaspoon dried oregano
- 2 medium garlic cloves, minced
- 4 chicken breasts
- Whisk the marinade ingredients together.
- Put the chicken into a plastic bag, add the marinade and refrigerate for one hour.
- Preheat the grill to medium high.
- Remove the chicken from the marinade and grill 4 minutes on one side. Flip and continue grilling until the internal temperature of the chicken breast reaches 165 degrees in the thickest part.
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