We just got back from a weekend getaway with family up in the mountains. A perfect time for a barbeque! This chicken was perfect for the occasion. I marinated them ahead of time in a ziploc, then just threw them on the grill for a quick and easy meal with little cleanup. I finished the meal with homemade jalapeno cheddar bread, and fresh fruit. I found this one from Rachael Ray.
Special Equipment: Grill
Time Management:
Prep time: 10 minutes + time to marinate
Cook time: 10 minutes
Ingredients:
4 cloves garlic
1 tsp salt
1 lemon, zested
1 tsp fennel seeds
5-6 sprigs of fresh thyme, leaves stripped and chopped
3-4 sprigs of fresh rosemary, leaves stripped and chopped
handful of fresh flatleaf parsley, chopped
black pepper
1/3 cup olive oil
4 boneless, skinless chicken breasts
Directions:
Mince garlic and mix with salt with flat of your knife. If you have a mortar and pestle, you can grind the fennel seeds to release some extra flavor. Otherwise crush on a cutting board with the back of a spoon. Mix remaining ingredients (except for lemon juice) with fork inside of a gallon ziploc bag, and set aside.
Fillet chicken breasts, then add them to the marinade. Refrigerate until ready to use. I have let it marinate as little as 3 hours or as many as 24 and received excellent results.
When you're ready to eat, put them on the grill! Since they're filleted, they cook fast and have plenty of flavor. Serve with lemon wedges.
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