A Blog A Day For A Month: Day 29. Only 2 more days to go.In most families, the man is the master of the grill. But in our family unit, sweet husband doesn't cook on the grill any more than he cooks in the kitchen.
Which means never.
No problem. I have a big 5~burner stainless steel grill with all of the gadgets. And, best of all, we have a covered back deck which means I can cook outside when it's raining or snowing.
Yes, I've been known to grill outside when it's 20 below. Or when we have a blizzard and the power's out for 3 days.
Nope. We'll never go hungry.
I grill out a lot and it seems that as soon as the big slab of red meat is just starting to get those Yummy! grill marks and the air is starting of fill with the delicious fragrance of a perfectly grilled garlic~rubbed filet, I run out of propane and sweet husband has to change the tank.
So tonight is a grill out night and here's one of my favorite, super~simple recipes.
Grilled Lemon Chicken
Makes 6 servings
3 large chicken breasts
1/4c olive oil
1/4c lemon juice, fresh squeezed
1 lemon, zested
2T basil, fresh, chopped
1t black pepper, freshly ground
Have your butcher filet the breasts into 6 pieces. Mix all ingredients, except chicken, in small bowl. Place chicken and marinade in large zip~lock bag. Seal and refrigerate at least 4 hours.
Preheat grill and spray racks with non~stick cooking spray. Remove chicken from marinade and discard marinade. Grill chicken, turning only once, until done.
Serve with a cucumber and tomato salad, herbed Israeli couscous with sugar snap peas and a glass of your favorite Pinot Grigio.Just gotta make sure the propane tank isn't empty before I start the grill.