Add this deliciously healthy, easy to prepare Grilled Lemon Chicken Breast to your dinner rotation.
Why Chicken Breasts Are The Most Popular Protein
As home cooks know, you can’t go wrong with boneless chicken breasts for a quick dinner after a full day of weekend activities or an exhausting day at work. Low in fat and high in protein they lend themselves so well to many cooking methods and cuisines. Pan-fry, poach, bake, stew and, when we’re blessed by the glorious arrival of Spring; my favorite, grilled. The only major pitfall is overcooking; so just keep in mind that a pounded-thin chicken breast sans bones and skin is cooked through in about 5-7 minutes, depending on thickness, and should be moist – just not pink juicy.
What Makes Meyer Lemons Different
This simple recipe takes advantage of the wonderfully juicy yellow-orange Meyer Lemons that are in season now. Meyer lemons are less tart than the lemons most commonly found in markets, which makes it a favorite flavoring for sweet and savory dishes alike. Delicious on fish, poultry, vegetables and in fruit desserts, use Meyer Lemons as a low-calorie seasoning. Or, use the juice as a delicious, fresh alternative to high-fat salad dressings and sauces. Here the zest and juice are used for a simple marinade and gremolata.
Grilled Lemon Chicken Breast with Meyer Lemon Gremolata Recipe
- 2 tbsp fresh Meyer lemon juice
- 1 tbsp coarsely ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 chicken breast halves, pounded to 1/2 inch thickness
- 1 tbsp fresh thyme leaves
- 2 large garlic cloves, minced
- 1 tsp freshly grated Meyer lemon zest*
- lemon slices for garnishing
In a bowl whisk together the lemon juice, pepper, and salt to taste. Add oil in a stream, whisking until the marinade is emulsified. Put chicken breasts in a gallon-size resealable plastic bag and pour marinade over. Marinate in the refrigerator for 30 minutes, turning the bag once.
Meanwhile, prepare the gremolata by mixing the three ingredients together in a small bowl.
Preheat grill to medium heat.
Remove the chicken from the bag. Discard marinade. Place on oiled rack and grill for about 2-3 minutes on each side. Serve sprinkled with the gremolata and garnished with lemon and thyme.
*If Meyer lemons aren’t available, you can use regular lemons. Cut the breast into smaller pieces by slicing off the tenderloin portion i.e. the chicken “tender” (perfect size for kids). Place under plastic wrap and use a meat pounder to pound each portion to ½ inch thickness.
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