Marinated Lemon Chicken Breasts

Name: Marinated Lemon Chicken Breasts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3 large garlic cloves, minced; 1 tablespoon canola oil; 1 tablespoon granulated sugar; 1 tablespoon fresh rosemary, chopped; 2 teaspoons fresh thyme; 2 teaspoons lemon zest, finely chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper, coarsely ground; 4 chicken breasts, bone-in; 1/2 cup fresh lemon juice; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; 2 teaspoons honey mustard; 1/2 teaspoon salt; 1/2 teaspoon black pepper, coarsely ground

(3)

Recipe by Sydney Mike

This rercipe comes from a recent issue of American Profile magazine. Preparation time does not include time needed for chicken breasts to marinate. NOTE: For some reason or other I'm not being allowed to indicate, in the list of ingredients, the amount of garlic to use, which is 3 cloves (as indicated in the directions)!

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READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

FOR THE MARINADE and CHICKEN
3

large garlic cloves, minced
1

tablespoon canola oil
1

tablespoon granulated sugar
1

tablespoon fresh rosemary, chopped
2

teaspoons fresh thyme
2

teaspoons lemon zest, finely chopped
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon black pepper, coarsely ground
4

chicken breasts, bone-in
FOR THE SAUCE
¹⁄₂

cup fresh lemon juice
2

tablespoons olive oil
1

tablespoon red wine vinegar
2

teaspoons honey mustard
¹⁄₂

teaspoon salt
¹⁄₂

teaspoon black pepper, coarsely ground

DIRECTIONS

FOR THE MARINADE & CHICKEN: In a large bowl, combine 3 cloves of garlic (minced), oil, sugar, rosemary, thyme, zest, salt & pepper.
Add chicken & toss until chicken is well coated, then cover & refrigerate overnight or up to 24 hours.
FOR THE SAUCE: In a medium bowl, whisk together lemon juice, olive oil, vinegar, honey mustard, salt & pepper.
Preheat grill, then place chicken on grill rack & grill for 16 minutes, turning once.
Baste chicken with lemon juice mixture, then grill 8 more minutes, turning & basting twice, until an instant-read meat thermometer inserted into thickest part of breast registers 165 degrees F.
Discard extra marinade & basting sauce.

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