DIANNE’S MARINATED GRILLED LEMON CHICKEN
Hello there my Galley Folks. Nice of you to drop by today. During a recent camping trip I scored this awesomely delicious recipe from a family friend. She brought some grilled chicken as her contribution to our shared meal one night and it was so good and so juicy. The trick she said was a good long marinade time. She had prepared it ahead, brought it chilled and served it with a crisp salad, making it the perfect addition to this mid-summer meal.
I couldn’t wait to return home and try it out. The marinade was super simple with no fancy ingredients…perfect for our camper life. The split chicken breasts were then placed in this aromatic bath and set to rest in the fridge for three days. I must admit I used more garlic than she suggested and they hung around four days before I was able to cook them (refrigerated of course).
Once cooked, I cooled them, set aside enough for supper, then froze the rest. All of this wonderfully flavourful juicy meat all ready for future meals with so little effort. One day I reheated a couple gently and served with a side of steamed veggies and a pressure cooker ‘baked’ potato. Another day, it took centre stage sliced and chilled in a fabulous cob salad (pictured above). Our last meal was a simple chicken sandwich loaded with garden greens and a side of crunchy dill pickles.
I’m thinking that maybe next time I would use lime juice instead of lemon and change up the seasoning with chopped jalapeños. Maybe dill instead of thyme. Or how about balsamic vinegar and brown sugar instead of lemon and honey. Yum!
Dianne’s Marinated Lemon Grilled Chicken
- Container to marinate chicken
- Grill or fry pan
- 4 boneless skinless chicken breasts cut in half lengthwise
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice about 3 lemons
- 1/4 cup honey or maple syrup
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp dried thyme leaves
- Mix marinade ingredients together in a ziploc bag or container that has a cover (preferably not metal)
- Add chicken to marinade and refrigerate for 24-36 hours
- When ready to cook, heat grill on high.
- Remove chicken from marinade and place on grill, reducing heat to low
- Cook chicken until no pink juices remain…about 10 minutes per side…with grill cover down
- See Galley Notes below for what I did for that awesome cob salad
Galley Kat Notes:
Thanks a bunch Dianne for sharing this heavenly recipe. And to all of you, my Galley Peeps, keep these recipes coming. I have one coming up that in origin is very complicated but I’ve dumbed it down to accommodate a simpler life. Back soon…
…peace and love…