email this pageIngredients
3 garlic cloves, minced
1 tablespoon canola oil
1 tablespoon sugar
1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme
2 teaspoons finely grated lemon rind
¾ teaspoon coarsely ground black pepper, divided
1 teaspoon salt, divided
4 (14-ounce) bone-in chicken breasts, cut in half crosswise
½ cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons honey mustard
Instructions
1 tablespoon canola oil
1 tablespoon sugar
1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme
2 teaspoons finely grated lemon rind
¾ teaspoon coarsely ground black pepper, divided
1 teaspoon salt, divided
4 (14-ounce) bone-in chicken breasts, cut in half crosswise
½ cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons honey mustard
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 chicken is well coated; cover and refrigerate overnight or up to 24 hours.
2. Preheat broiler or grill. Place chicken on a large rimmed baking sheet or grill rack. Broil or grill 16 minutes, turning once.
3. Meanwhile, combine lemon juice, olive oil, vinegar, honey mustard, 1⁄2 teaspoon salt, and 1⁄2 teaspoon pepper in a medium bowl; whisk.
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. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish Entertaining, "Your Table is Ready," May 2008.
Nutritional Information
2. Preheat broiler or grill. Place chicken on a large rimmed baking sheet or grill rack. Broil or grill 16 minutes, turning once.
3. Meanwhile, combine lemon juice, olive oil, vinegar, honey mustard, 1⁄2 teaspoon salt, and 1⁄2 teaspoon pepper in a medium bowl; whisk.
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. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish Entertaining, "Your Table is Ready," May 2008.
Per serving: 130 calories, 7g fat, 35mg chol., 14g prot., 3g carbs., 0g fiber, 330mg sodium.
