Chicken Breasts-Grilled w/lemon & garlic & sauce

By

From Cooks Illustrated July 2007
http://www.cooksillustrated.com/recipes/3738-grilled-lemon-parsley-chicken-breasts-on-a-gas-grill?ref=new_search_experience_6&incode=MCSCD00L0

View complete recipe

  • 4

Ingredients

  • Marinade:
  • 1 tbs lemon juice
  • 3 tbs olive oil
  • 1 tsp sugar
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 medium cloves garlic (approx 1 tbs), minced - or use equivalent amt garlic powder - 1/4 tsp = 1 clove garlic
  • 2 tbs water
  • --
  • Sauce:- -or use Scampi sauce instead-
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon minced fresh parsley leaves
  • 1/4 teaspoons sugar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat
  • Vegetable oil for grill rack

Preparation

Step 1


For marinade: Whisk together 1 tablespoon lemon juice, 3 tablespoons olive oil, 1 teaspoon sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, garlic, and water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes. (Several hours is fine)

For sauce: Whisk together mustard, 1 tablespoon lemon juice, 3 tablespoons olive oil, parsley, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl; set aside.

3. Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high and turn off other burner(s).


4. Remove chicken from bag, allowing excess marinade to drip off. Place chicken on cooler part of grill, smooth-side down, with thicker side facing lit burner. Cover and cook until bottom of chicken just begins to develop light grill marks and is no longer translucent, 6 to 9 minutes. Using tongs, flip chicken and rotate so that thinner side faces lit burner. Cover and continue to cook until chicken is opaque and firm to touch and instant-read thermometer inserted into thickest part of chicken registers 140 degrees, 6 to 9 minutes longer.


5. Move chicken to hotter side of grill and cook, uncovered, until dark grill marks appear, 2 to 3 minutes. Using tongs, flip chicken and cook until dark grill marks appear and instant-read thermometer inserted into thickest part of chicken registers 160 degrees (or 150-155), 2 to 3 minutes longer. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4-inch-thick slices and transfer to individual plates. Drizzle with reserved sauce and serve.

*Scampi sauce:
http://www.foodnetwork.com/recipes/follow-that-food/shrimp-scampi-firemen-style-recipe/index.html

Ingredients
½ cup butter/olive oil
4 tablespoons garlic, minced
½ cup white wine
2 tablespoons lemon juice
1½ pounds shrimp
8 sprigs parsley
salt
pepper
crushed red pepper
lemon slices for garnish
Option: broccoli
add chicken broth (veg for vegan)for additional & lighter sauce
For vegan:
use veg broth
spinach (or other veg)
tofu
Directions



Melt butter or heat oil, add garlic & cook til softened but not browned, 1 -2 mins

Add wine & lemon juice & cook for 2 mins

Add shrimp & cook 1 - mins-do not over cook (omit for vegan)

Add parsley, salt, pepper & red pepper to taste

Garnish with parsley & lemon slices

Option:Double the liquids; Remove shrimp from pan when done, add broccoli, cook & return shrimp to pan
Serve over pasta



View complete recipe