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Ingredients

  • 3 cloves garlic, minced
  • 1 tablespoon canola oil
  • 1 tablespoon sugar
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons fresh thyme
  • 2 teaspoons finely grated lemon rind
  • 1 teaspoon salt divided
  • 3/4 teaspoon coarsely ground black pepper, divided
  • 4 (14-oz) bone-in chicken breasts, cut in half crosswise
  • 1/2 cup fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons honey mustard

Instructions

  1. Combine, garlic, oil, sugar, rosemary, thyme, lemon rind, 1⁄4 teaspoon pepper and 1⁄2 teaspoon salt in a large bowl; add chicken and toss until well coated; cover and refrigerate overnight or up to 24 hours.
  2. Combine lemon juice, olive oil, vinegar, honey mustard and remaining salt and pepper in a medium bowl; whisk.
  3. Preheat broiler or grill. Place chicken on a large rimmed baking sheet or grill rack. Broil or grill 16 minutes, turning once.
  4. Baste chicken with lemon juice mixture. Broil 8 more minutes, turning and basting twice, until an instant-read meat thermometer inserted into thickest part of breast registers 165F. Cool 10 minutes, then transfer chicken to a large container and refrigerate at least 4 hours or overnight.
Recipe by Bruce Weinstein and Mark Scarbrough.

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The recipe was originally published as Marinated Lemon Chicken Breasts on Relish.com

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