Lemon Chicken Breasts
2 large, whole, skinless, boneless chicken breasts; about 1 3/4
pounds total
2 tablespoons minced lemon zest
1 cup fresh lemon juice
4 garlic cloves, crushed through a press
3 tablespoons corn oil
3 tablespoons sugar
salt
freshly ground black pepper
3 tablespoons finely chopped flat leaf parsley
thin lemon slices, as garnish
Halve the chicken breasts and remove all cartilage and visible fat.
In a shallow, nonreactive dish just large enough to hold the chicken
in a single layer, stir together the lemon zest, lemon juice,
garlic, oil and sugar. Add the chicken breasts, cover and marinate
at room temperature, turning occasionally, for 1 hour. Light a hot
fire in a charcoal grill or preheat a gas grill to medium high. When
the fire is hot, lay the chicken breasts on the rack; reserve the
marinade. Cover and grill for 3 minutes. Baste generously with the
reserved marinade, turn and grill another 3 minutes. Baste and turn
twice more, grilling the breasts until the marinade is used up, they
are lightly marked by the grill and just cooked through but still
juicy, another 5 to 6 minutes. Transfer to a cutting board. With a
sharp knife, cut the breasts across the grain and at a slight angle
into thin slices. Transfer to plates. Season with salt and pepper to
taste. Sprinkle the parsley over the chicken, garnish with lemon
slices and serve warm or at room temperature. 4 servings.
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