Chicken is a tried and true protein. It's easy to make and an overall crowd pleaser. But there's always room to bring it to the next level, and this recipe does just that. After marinating in a mixture of lemon, vinegar, honey, mustard, dill and basil, the chicken is grilled to perfection.
This recipe by JeanMarie Brownson was originally published in the Chicago Tribune.
- 2 medium lemons
- 1/4 Cup extra-virgin olive oil
- 2 Tablespoons white wine vinegar
- 1 Tablespoon honey
- 1 Tablespoon Dijon mustard
- 3/4 Teaspoons salt
- 1/4 Teaspoon black pepper
- 1/4 Cup each, chopped fresh: dill fronds, basil leaves
- 8 small (6 ounces each) boneless skinless chicken breast halves (about 3 pounds total) or 12 chicken thighs
Finely grate zest from 1 lemon into a bowl. Squeeze the lemon and add the juice to the bowl. Stir in olive oil, vinegar, honey, mustard, salt and pepper until well blended.
Place chicken in a large resealable bag. Add 1/3 cup of the juice mixture to the bag along with half of the dill and basil. Close bag tightly.
Marinate chicken in the refrigerator, turning bag at least once, for 1 hour.
Meanwhile, heat a gas grill to medium-high, or prepare a charcoal grill for direct cooking.
Very thinly slice the remaining lemon; mix the slices with the remaining juice mixture. Set aside.
Remove chicken from bag; discard marinade. Grill chicken directly over the heat source, turning once, until chicken is nearly firm when pressed, 15 to 20 minutes.
Transfer chicken to the platter. Pour reserved lemon mixture over the chicken. Sprinkle with remaining dill and basil. Serve warm or at room temperature.