The grilled lemon slices are extraneous but a nice touch. Just let chicken rest after taking it off the grill. Then cooked whole chicken cut up breast, wings, thigh, drum stick. Mixed oil, lemon juice, dry thyme, black pepper in a bowl first. I served this at lunch, cold, with fingerling salad and greens. The grilled lemon just puts it over the top. Although you may lose some crispyness with the olive oil and lemon added late it creates a perfect, flavorful dressing. This is a fantastic recipe! The lemon, thyme and olive just sing together. Just lighten the lemon and salt a bit because fish has no backbone (haha) against the intense flavor. Using butterflied boneless, skinless chicken breast, I followed the instructions and then seared the breast on a heavily oiled, ripping hot grill (not griddle) pan for a couple minutes on each side. Ok, I made the recipe to clear out the fridge and with full knowledge that I can’t be bothered to heat the grill. I love this recipe for its simple ingredients and ease of cooking. I was apprehensive about grilling the chicken because I am always scared it will come out dry but it was anything but. Seriously so good and a huge hit at my dinner party. It was a rock star with those mods!ĭelicious flavors, tasted even better the next day. From that, made up a vinaigrette using olive oil and added 1 Tbsp honey or sugar - makes it into a kinda agrodolce. Will make again for friends.ĭone as it is, it turned out WAY dry! So I modified, Instead of adding just oil, I added 3 cloves sliced garlic and 1 tsp dried (1 Tbsp fresh) thyme to 1/3 cup olive oil and heated to roast garlic. I modified to use capers and rosemary because that's what I had on hand. I didn't find the chicken to be dry at all. I tried one change the second time I made it - I added 1 Tbsp honey at the end made it into an agrodolce Simple ingredients, delicious! Also wonderful to be able to make an entrée well before the company arrives. I will agree with that, but I wasn’t bothered by it.Įxcellent recipe. Two thumbs up! Oh and to the other reviews who have questioned the lemon juice and oil at the end and how it compromises the crispy skin. Served it with a simple side salad and a baguette with dipping oil. My husband and I agree, some of the yummiest chicken we’ve ever had. We had to leave the chicken on the grill on the second side for an additional 6 minutes and it was just perfect. I am so glad we tried it anyway! This recipe was so simple and SO DELICIOUS! I left out the olives because I despise olives but kept everything else the same. Important to follow recommended times.Īfter reading mixed reviews, I was apprehensive. We drizzled olive oil to finish it (not the 1/2 cup recommended.). I look forward to making again and trying the honey addition as recommended in other reviews.īest bone-in breast chicken I have ever had. It was a huge hit and perfect summer dish. Made recipe as is, and it could not have been easier. Let sit at least 15 minutes and up to 1 hour before serving.Įditor’s note: Head this way for more of our best grilled chicken recipes → Season with more salt and pepper drizzle reserved lemon juice and remaining ½ cup oil over. Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over. Place on a rimmed platter, shingling slices. Pull chicken meat from bones and slice ½" thick. Transfer to a cutting board and let rest 10–15 minutes. If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160°, 8–10 minutes longer. Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15–20 minutes. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about ¼ cup). Set remaining lemon slices aside for serving. oil and toss to coat season with salt and pepper. Place half of lemon slices in a small bowl. Thinly slice 1 lemon crosswise into rounds pluck out seeds. Place on a rimmed baking sheet let sit at room temperature at least 30 minutes and up to 1 hour. Pat chicken breasts dry season generously all over with salt and pepper. Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low for a charcoal grill, bank most of the coals on one side).
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