Ok, let’s be honest…. some of you are just plain “chicken” to step out of the box on Labor Day. It seems like everyone wants to grill up a burger. Don’t get us wrong, Cashmere Apron appreciates a good burger but why not prepare something a little different? This chicken recipe is so simple to make, and is packed with flavor and juiciness. Who doesn’t want to show their crew that they care enough to put a little extra thought into their holiday menu? Simply combine the chicken with the marinade ingredients and let them mingle in a zip-lock bag until you are ready to fire up the grill. The only rule to this chicken recipe is that you use fresh herbs and freshly squeezed lemons. This is a terrific WOW recipe that you can cook up during a busy work week or why not try grilling it up this Labor Day?
3 large chicken breasts with bone and skin
1 Tb lemon zest
2 cloves garlic, minced
2 Tb fresh rosemary, chopped
2 Tb fresh oregano, chopped
6 sprigs of fresh thyme
1 tsp. salt
1 tsp. fresh ground pepper
2 lemons, juiced
Place all the ingredients into a large zip-lock bag and seal. Rotate the bag so that all the chicken is coated with the marinade. Place the bag in a bowl (in case of leakage) and place in the refrigerator. Marinate for two hours or more.
Preheat the grill for medium hight heat.
Lightly oil the grill grate. Place the chicken on the grill and discard the marinade. Grill the chicken until juices run clear. Chicken breast should reach 165-170 degrees when fully cooked. If you don’t have a thermometer- go buy one! It is sometimes hard to tell when the bird is done and some pieces cook quicker than others. Remove from the flame and allow to rest for 5 minutes under a sheet of foil. Serves:3
* Christi is in love with her charcoal Weber Grill and boasts of it’s cooking abilities. She says that it can hold its own against some of the more superior grills. Let us know what your favorite grilling method is and which grill is your favorite.