Donna Walsifer
grillin'
I grill year round whether there's rain, snow, heat or cold weather, I'm out there. Last week Whole Foods had Bell and Evans bone in chicken breast on sale for $2.49 lb. It was a great price for chicken that consistently cooks up moist and tender. In my files I had a recipe for grilled chicken with lemon, garlic and oregano from the July 2002 issue of Gourmet Magazine.
I have to admit, I didn't pick up fresh oregano at the food store, so I used dried. Instead of the 1/4 cup the recipe called for, I used approximately 1/8 cup or slightly less. The only other non-pantry item that is required is fresh lemons, I don't use or recommend reconstituted lemon juice. As I only prepared three bone in chicken breasts, it took about 45 minutes to make the sauce and cook the chicken. I rounded out the meal with a starch and veggie. My husband really enjoyed the chicken prepared this way.
I have to admit, I didn't pick up fresh oregano at the food store, so I used dried. Instead of the 1/4 cup the recipe called for, I used approximately 1/8 cup or slightly less. The only other non-pantry item that is required is fresh lemons, I don't use or recommend reconstituted lemon juice. As I only prepared three bone in chicken breasts, it took about 45 minutes to make the sauce and cook the chicken. I rounded out the meal with a starch and veggie. My husband really enjoyed the chicken prepared this way.