Lemon is so spectacularly versatile. The acidity from the juice and flavor from the oils can change the taste of any food. It’s a particularly strong flavor as well, surviving high heats and penetrating the core of the toughest meats and vegetables.
Most of what I made for Saturday night’s dinner with The In-Laws had lemon juice as an ingredient. I went a little high with the lemon juice content in my recipes, but when it comes to a marinade, I’m not sure you can have too much. I wanted to make sure there was enough of the super-concentrated juice directly from the fruit to submerge the meat while marinating.
WHAT WORKED: Lemon thyme. You can use regular, but I’m growing the lemon variety this summer. It smells beautiful and complements just about everything.
WHAT DIDN’T: The chicken was a little too thick, so a couple of the breasts took longer to prepare. I should have pounded the breasts down a little bit.
WHAT DID THE WIFE SAY: She said it was good. Later she told me that she really liked the dominant lemon flavor.
WILL IT MAKE ANOTHER APPEARANCE: In some way shape or form. I have a lot of lemon thyme in the planter.
- Juice of three lemons
- 2 tbsp. honey (I eyeballed it)
- Leaves from 3-4 sprigs of lemon or regular thyme
- 1 garlic clove, minced
- 1/4 cup olive oil
- salt and freshly ground black pepper to taste
- 4 boneless, skinless chicken breasts
Combine the lemon juice with the thyme, honey, garlic, oil, salt, and black pepper in a small mixing bowl. Whisk until blended. Submerge the chicken in the marinade and refrigerate for 3 to 4 hours.
Grill the chicken breasts over moderately high heat for 5 to 8 minutes each side.