Recipe by mary winecoff
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.
Top Review by Sonya01
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?
- 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
Directions See How It's Made
- 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.