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| Grilled Lemon Chicken 1
8 Pieces of chicken
3/4 teaspoon of salt
Lemon Marinade
In glass baking dish, toss chicken with half the marinade; reserve remaining marinade. Cover chicken; refrigerate 6 hours or overnight. Drain. Cook chicken skin side down, with grill covered, 25 minutes or until done, turning once & basting several times with reserved marinade. |
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Grilled Lemon Chicken 2
1/2 cup of fresh lemon juice
2 large garlic cloves, finely chopped
1 tablespoon of chopped fresh oregano
1 teaspoon of ground cinnamon
1/2 teaspoon of tomato paste
1 jalapeņo pepper, seeded, and finely chopped
Salt, to taste
Freshly-ground black pepper, to taste
4 boneless skinless chicken breasts, trimmed of fat, about 1 pound
In a large bowl, combine the lemon juice, garlic, oregano, cinnamon, tomato paste and jalapeņo. Season with salt and pepper. Add the chicken to the marinade and turn to coat well. Cover with plastic wrap and marinate in the refrigerator for three to eight hours, turning occasionally. Prepare your grill. Drain the chicken and discard the marinade. Grill the chicken until no longer pink inside, approximately 5 to 6 minutes per side. This recipe yields 4 servings.
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