Ah, it’s grilling season. Nothing tastes quite as good as something cooked outdoors and infused with the flavor of wood smoke. Yes, I mean real grilling—with charcoal and wood. No dangerous-looking propane tanks for me…and certainly, no lighter fluid!
We’ve had a lot of grills over the years. My husband prefers a cheap Weber, but I lean toward the more unusual. Last year for Christmas he finally broke down and got me the grill I’d been longing for—the Big Green Egg. Not only does it have a great reputation among the real smoking-and-grilling-enthusiasts set, it’s also pretty! It matches my yard!
We always use natural wood charcoal, which we get at local high-end grocery stores, augmented by some real wood from our yard—doesn’t really matter what kind. And we always use a chimney starter to get the grill going. It works every time. (Unless the charcoal is wet.)
This chicken recipe is so quick and perfect for a night when you don’t want to fuss too much. And it tastes great cold the next day. To gussy it up, you can add all sorts of sauces or add it to salad—but this recipe is the most basic and delicious grilled chicken you can get.
Lemon-Garlic Chicken on the Grill
4–6 skinless, boneless, organic chicken breasts
½ cup olive oil
2 cloves garlic
Salt to taste
1. Take the chicken breast pieces and cut off any gross-looking bits. Pound them with a pounder between two pieces of parchment until they are evenly flat (about an inch or so thick). This ensures the chicken cooks evenly and quickly. If you don’t have a pounder, you can use a small cast-iron pan—or a shoe (just kidding!). Here is the meat pounder I use, and it’s now available in my store!
2. Put the breasts in a bowl with olive oil, the juice and skin from the lemon, and chopped garlic and salt. Marinate for as long as it takes you to get the grill ready; there’s no need to let it marinate for a long time. The olive oil makes the chicken nice and slippery and moist on the grill.
3. Grill for about five minutes on each side—or however long it takes to make sure it’s done but not overdone (or it will be dry).