Thursday, May 24, 2018

Not Your Ordinary Lemon Chicken



LISTEN TO THE PODCAST
So you're looking to grill chicken, and while traditional barbecue is always welcome, you might be looking to branch out, and take a break from the standard chicken and sauce. Chef Billy from Compass Restaurant Associates told Tonia's Kitchen about his delicious Lemon and Oregano Rubbed chicken.  It's very easy to create, with the marinade making up only several ingredients.  Billy told Tonia he uses grated lemon rind, citrus zest and kosher salt.  That's combined with oregano, black pepper and garlic. Mix those together to create a marinade, and soak the chicken.  Refrigerate the poultry for several hours, and grill.

Reprinted from the Washington Post
  • 5 teaspoons grated lemon rind
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon water
  • 2 cloves garlic
  • 4 (20 to 24 ounces) skinless, boneless chicken halves, pounded to 1/4 inch thick
  • 1 lemon, cut into 4 wedges
  • 2 tablespoons chopped flat-leaf parsley

DIRECTIONS
If using a gas grill, preheat the grill to medium. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.
Meanwhile, in a small bowl, add the lemon rind, oil, oregano, salt, pepper, water and garlic and mix to combine. Rub the mixture evenly over both sides of the chicken. Grill for 3 minutes on each side or until cooked through (the juices should run clear, without a hint of pink). Transfer to a serving platter. Squeeze a lemon wedge over each piece of chicken and sprinkle with parsley. Serve immediately.