This is one of those recipes that when you get the chicken cooked just right, it’s “wet your pants” good. The chicken rub is essential and the grilled lemons are the secret ingredient that puts the flavors over the top. The trickiest part is to get the chicken grilled just right so that is does not dry out. The cooking time may be shorter or longer depending on the thickness of the breast. Check the temperature often near the end to make sure it doesn’t overcook.
Lemon Chicken
· Use bone in Chicken Breasts with the skin on
· Mix 2t salt, 2t pepper, and 2T lemon zest (scraped from fresh lemons)
· Rub chicken with this, all over and under the skin – sit for 30 minutes
· Grill on indirect heat for about 60 minutes, grill temperature should be 350-400. Chicken should not be directly over the flames – turn the chicken occasionally. Try tenting with aluminum foil to maintain juiciness.
· Cook until internal temperature is about 160 F. Cooking time depends on the thickness of the breasts.
· Let chicken rest for about 10 minutes before eating.
Vinaigrette
· Cut 3-4 fresh lemons in half and grill for 5 minutes face down on the hot part of the grill
· Turn over and grill for 3 more minutes right side up
· Squeeze lemon juice from the grilled lemons into a bowl – about 2/3 cup of juice
· Take 1 garlic clove and mash thoroughly together with 1/2t salt into a paste
· Mix with lemon juice
· Add 2 t fresh chopped parsley
· Add 2 t Dijon mustard
· Add 1 t sugar
· Add ½ t black pepper
· Wisk in 2/3 cup of olive oil, mix thoroughly until it emulsifies
Pour the Vinaigrette over the cooked chicken and add to a side salad
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