Ingredients:
4 skinless, boneless
chicken breast, about 7 ounces each
1 tablespoon
olive oil
1 clove
garlic, crushed
1 lemon
2 tablespoon
fresh parsley, chopped, plus extra springs for garnish
¼ teaspoon
dried thyme
¼ teaspoon
dried marjoram
¼ teaspoon
salt
¼ teaspoon
black pepper
Preparation:
Remove strips
of zest from half of the lemon with a peeler.
Trim the
zests into fine strips with a small knife. Reserve and set aside the zest. Grate
the other
side of the lemon.
Squeeze the
juice of the lemon into a small bowl.
In a large
bowl, combine the lemon juice with the oil, garlic, chopped parsley, thyme,
marjoram, salt and pepper.
Add the
chicken breast to the bowl and spoon the marinade over the chicken until well
coated.
Cover tightly
with plastic wrap. Refrigerate at least 3 hours or overnight if it is possible.
Preheat the
griddle, grill or broiler to medium heat. Put the chicken pieces on the griddle
reserving marinade.
Cook chicken
until cooked through, about 10 minutes on each side.
Brush chicken
with reserved marinade 2 or 3 times during cooking.
Sprinkle with
reserved lemon strips and serve immediately using the parsley spring as garnish.
Serve 4.
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