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Ingredients
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
1 teaspoon salt, divided
¾ teaspoon coarsely ground black pepper, divided
4 (14-ounce) bone-in chicken breasts, cut in half crosswise
½ cup fresh lemon juice
2 tablespoons extra-virgin 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
1 teaspoon salt, divided
¾ teaspoon coarsely ground black pepper, divided
4 (14-ounce) bone-in chicken breasts, cut in half crosswise
½ cup fresh lemon juice
2 tablespoons extra-virgin 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 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. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish Entertaining, "Your Table is Ready," May 2008.
Nutritional Information
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. 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.
