![]() ![]() I will agree with that, but I wasn’t bothered by it.Įxcellent recipe. Two thumbs up! Oh and to the other reviews who have questioned the lemon juice and oil at the end and how it compromises the crispy skin. Served it with a simple side salad and a baguette with dipping oil. My husband and I agree, some of the yummiest chicken we’ve ever had. We had to leave the chicken on the grill on the second side for an additional 6 minutes and it was just perfect. I am so glad we tried it anyway! This recipe was so simple and SO DELICIOUS! I left out the olives because I despise olives but kept everything else the same. Important to follow recommended times.Īfter reading mixed reviews, I was apprehensive. We drizzled olive oil to finish it (not the 1/2 cup recommended.). I look forward to making again and trying the honey addition as recommended in other reviews.īest bone-in breast chicken I have ever had. It was a huge hit and perfect summer dish. Made recipe as is, and it could not have been easier. Let sit at least 15 minutes and up to 1 hour before serving.Įditor’s note: Head this way for more of our best grilled chicken recipes → Season with more salt and pepper drizzle reserved lemon juice and remaining ½ cup oil over. Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over. Place on a rimmed platter, shingling slices. Pull chicken meat from bones and slice ½" thick. Transfer to a cutting board and let rest 10–15 minutes. If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160°, 8–10 minutes longer. Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15–20 minutes. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about ¼ cup). Set remaining lemon slices aside for serving. oil and toss to coat season with salt and pepper. Place half of lemon slices in a small bowl. Thinly slice 1 lemon crosswise into rounds pluck out seeds. Place on a rimmed baking sheet let sit at room temperature at least 30 minutes and up to 1 hour. Pat chicken breasts dry season generously all over with salt and pepper. Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low for a charcoal grill, bank most of the coals on one side). ![]()
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