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Lemon Grilled Chicken
Breasts
Kelly Wing, Sous Chef with the Shaarey Zedek Synagogue Catering Department
Yield: 4-6 servings
Ingredients
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125 ml (1/2
cup) |
Lemon Juice |
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60 ml (1/4 cup)
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Vegetable Oil |
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45 ml (3 tbsp) |
Chopped Onion |
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2.5 ml (1/2
tsp) |
Salt |
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2.5 ml (1/2
tsp) |
Pepper |
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2.5 ml (1/2
tsp) |
Dried Thyme |
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5 ml (1 tsp)
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Minced Garlic |
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4 - 6 |
Chicken
Breasts, boneless |
Method
In a large bowl, combine
all ingredients except for chicken breasts, mix well. Remove 60 ml
(1/4 cup) of the marinade for basting, and refrigerate. Add chicken
to the bowl and turn to coat all the breasts evenly. Cover and
refrigerate for at least 3 hours or overnight.
Drain and discard marinade
from chicken. Grill on barbecue, over medium to low heat for 20
minutes. Baste with reserved marinade. Grill 10-15 minutes longer or
until juices run clear, basting and turning several times.
Note: For a
sweeter taste, try adding about 125 ml (1/2 cup) of honey to the
marinade. This is a nice light chicken dish that would compliment
many side dishes, and with summertime all most ,here it’s a must try
for barbecue season.
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