Grilled Lemon- Mustard Chicken
MARINADE:
½ cup freshly squeezed lemon juice
1 Tbs minced lemon zest
¼ cup dijon mustard
¼ cup finely chopped fresh herbs (any combo of rosemary, thyme, basil, oregano and parsley)¾ tsp salt
¼ tsp coarsely cracked pepper
CHICKEN:4 whole large skinless, boneless chicken breasts-
halved lemon slices, parsley and fresh herbs for garnish
1. Combine marinade ingredients in a large freezer ziploc baggie. Mix well.
2. Add chicken breasts to baggie and marinate in the refrigerator for 2 to 4 hours.
3. Preheat grill to medium-high heat. Remove chicken from marinade and grill 3 inches from heat for 6 to 8 minutes on each side.
4. Place on individual plates or on a platter surrounded by parsley sprigs, lemon slices and fresh herb leaves.
Servings: 6
Lime Rice
In a sauce pan, sauté:
2 Tbsp butter
1 yellow onion, chopped
4 cloves garlic, minced
In a large pot, bring the following to a boil:
6 2/3 cup water
8 tsp chicken bullion
½ bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chilies
1 Tbsp lime juice
½ tsp salt
Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.
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