Wednesday, January 21, 2015

Citrus-Herb Marinated Chicken

I may never have the homes that appear in Better Homes and Gardens, but I can surely enjoy looking at them.  And when it comes to the food, often I think, "I could do that!"  And sometimes I do.  This is a wonderful, flavorful, easy chicken dish from the October 2014 issue.

I go on chicken kicks and then I get kind of tired of it at times, but during those times it is usually a nice, flavorful dish that gets me out of the rut.  This is one of those dishes.  I love all of the herbs and the citrus in the marinade.  Personally, I am a big fan of grilling this chicken, but in the winter months sometimes the broiler just has to do!

  • 4 boneless, skinless chicken breast halves
  • 1/3 c lemon juice or orange juice
  • 2 Tbsp. finely chopped shallot
  • 1 Tbsp. honey
  • 1 Tbsp. olive oil
  • 1 Tbsp. snipped fresh thyme or 1 tsp. dried thyme, crushed
  • 2 tsp snipped fresh rosemary or 1/2 tsp dried rosemary, crushed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 clove garlic, minced

1.  Place chicken in a resealable plastic bag set in a shallow dish.  For marinade, stir together lemon juice, shallot, honey, oliveoil, thyme, rosemary, garlic, salt, and pepper.  Pour over chicken; seal bag.  Marinate in refrigerator for 2-4 hours, turning bag occasionally.

2.  Preheat broiler*.  Drain chicken, reserving marinade.  Place chicken on the unheated rack of a broiler pan.  Broil 4-5 inches from the heat about 6 minutes or until light brown.

3.  Turn chicken; brush lightly with reserved marinade.  Discard any remaining marinade.  Broil 6-8 minutes more until chicken is no longer pink.

*Alternatively, you can grill the chicken.

Difficulty: easy
Time: 10 minutes prep, 2-4 hours marinate, 12-15 minutes broiling
Source: Better Homes and Gardens, October 2014

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