Tiny New York Kitchen: Lemon Zest Grilled Chicken

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By Victoria Hart Glavin of Tiny New York Kitchen

Labor Day Weekend is here which means it’s the official “end of summer.” Friends will be firing up their grills this weekend grilling the usual steaks and burgers. Here is a great grilled chicken recipe for your long weekend holiday. Remember that if you don’t have a grill you can cook these chicken breasts in a grill pan.

Ingredients

  • 1 Pound Boneless & Skinless Chicken Breasts
  • 3 Tablespoons Lemon Zest
  • 3 Tablespoon Lemon Juice
  • 2 Teaspoons Minced Garlic
  • 1 1/2 Teaspoon Dijon Mustard
  • 1 Tablespoon Honey
  • 1/3 Cup Red Wine Vinaigrette Dressing
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper

Fire up your grill to a medium-high heat.

In food processor or blender combine, lemon zest, lemon juice, garlic, Dijon mustard, honey, red wine vinaigrette dressing, kosher salt, and pepper. Pulse until well blended.

Place chicken breasts in shallow baking dish. Pour marinade over chicken.

Turn chicken over so that both sides get plenty of marinade.

Cover with plastic wrap and place in refrigerator for 1 hour.

When ready to grill remove chicken from marinade and throw away marinade.

Place chicken on grill and cook for 5 to 8 minutes on each side. You will want internal temperature to reach 165 degrees.

Remove from grill and transfer to serving platter. Serve with fresh vegetables and rice.

Serves 4
Prep Time: 15 Minutes
Marinade Time: 60 Minutes
Cook Time: 16 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.


 

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