Prep 10 mins
Cook 25 mins
This came from Everyday with Rachael Ray. She cooked this in the oven but I put it on the grill. I seared the chicken skin side down on direct heat until browned then flipped the chicken and cooked the breasts on indirect heat for around 30 minutes.
- 1 lemon, juice and zest of, large
- 3 tablespoons honey
- 2 teaspoons garlic, finely chopped
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1⁄2 cup extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 4 chicken breast halves, skin on
- salt & freshly ground black pepper
- Preheat oven to 400°F
- Line a baking sheet with foil.
- In a medium bowl, whisk together the lemon juice and zest, honey, garlic, cumin, oregano and 1/2 cup of the olive oil.
- Place the chicken breast in a glass dish that holds them snugly in a single layer and add the marinade.
- Cover with wrap and marinate for at least 30 minutes or up to 2 hours in the refrigerator, turning over the chicken occasionally.
- Heat the remaining 2 Tablespoons olive oil in a large skillet over medium-low heat.
- Pat the chicken dry, season with salt and pepper and place, skin side down, in the skillet.
- Cook until the skin is browned and crisp, about 5 minutes.
- Transfer the chicken, skin side up, to the prepared baking sheet.
- Bake until cooked through and the juices run clear, about 20 minutes.
I am rating it a 5 star as it was great for us. We had 2 chicken breasts on a bbq after marinating for 3hrs and they were great and then the next day after they marinated for another day I cooked the other 2 breasts it in the oven in the marinade for 30mins as my chicken breasts were quite large and i didn't pre brown them so I did devate from the recipe though. Served with mashed potato & pumpkin mash & corn on the cob. Made for JUNE Beverage Tag: How Does Your Garden Grow?
Mary, at your suggestion, I opted to use boneless skinless chicken breasts and I let it marinade overnight. The flavors do work very well together, but it is missing something. perhaps your way of on the grill would work better, or maybe coated with bread crumbs and fried in a little oil. I made it using Rachaels oven method and agree with the other reviewers, I wasn't blown away by it either, but there is definite potential if tweaked. I gave it 3-stars, which to us is not a bad rating, it means... We liked it. :)
This was pretty good. I would definitely marinate it longer next time. The flavors worked well together.