Monday, September 19, 2011

Grilled Lemon Pepper Chicken

I prepare this a couple hours ahead by placing the chicken in a marinade. Serves 4.

4 chicken breasts (or any other part you like, really)
1/2 cup lemon juice
1 tsp white pepper
1/2 tsp black pepper
1 tsp basil

Get your ziploc bag and add the lemon juice, white and black peppers and basil. Give it a little shake to mix everything together. Toss in your chicken and seal your bag, being careful to let all the air out that you can. Put it on a bowl and keep in the fridge for a couple hours, or even overnight.

When you are ready to cook, fire up your grill or if you live in a place where it rains a lot like I do, get one of those handy stovetop grill grates. Nordic Ware makes a good one, like so.

It would be nice to spray it with some nonstick cooking spray. Now cook your chicken about 9 minutes per side, on medium/high heat. Prick with a fork to see if juices run clear. If chicken is looking a little dry, just go ahead and spray it with some nonstick spray (like PAM).

I served it tonight topped with some conventional mango salsa and with a side of my version of Caribbean Rice plus some steamed sugar snap peas.

About 3 points per serving. BEAT THAT!

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