Monday, 27 April 2009

Tuscan Citrus Grilled Chicken

This weekend we went to visit NBH's Mom and let Emma run about and enjoy the sunshine. While it wasn't exactly warm, we did get a few hours outside before a crazy random thunder storm rolled through.

Thunder storms *don't* happen here so it was really bizarre. Emma attempted to run around, bark and chase the thunder away, but when we realized it was to no avail decided to cuddle up with us inside instead.

We did make some amazing grilled chicken, corn-on-the-cob and baked potatoes on the grill. Unfortunately NBH had to stand out there with a golf umbrella to get it done!

Here is my amended recipe, it is really light and fresh and great for upcoming spring/summer. You can find the original Bon App├ętit recipe here.



Tuscan Grilled Citrus Chicken














Juice of one fresh orange

1/3 cup fresh lime juice

1 cup fresh lemon juice

2 tablespoons olive oil

1 tablespoon finely chopped fresh oregano (if dry use 1/2 tbsp)

3 teaspoons salt, divided

2 teaspoons finely chopped fresh rosemary (if dry use 1/2 tsp)

1 garlic clove, chopped

4-6 skinless, boneless chicken breasts

1 teaspoon paprika

1 teaspoon black pepper

1-3 lemons



Whisk juices, olive oil, oregano, 1 teaspoon salt, rosemary, and garlic in glass baking dish. Add chicken to marinade. Turn to coat; chill 2 hours, turning occasionally. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Mix remaining 2 teaspoons salt, paprika, and pepper in small bowl. Prepare barbecue (medium heat.

Remove chicken from marinade and pat dry. Rub paprika mixture over both sides of chicken. Place chicken on grill and cook until done.

Meanwhile, place whole lemons on grill and cook until slightly charred, turning often, about 1 minute. Cut into wedges and serve alongside for squeezing over chicken.

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