Lemon-grilled chicken breasts from Around My French Table: More Than 300 Recipes from My Home to Yours (page 137) by Dorie Greenspan

  • lemons
  • boneless skinless chicken breasts

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Couscous salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on April 03, 2011

    Lemon-Grilled Chicken Breasts – p. 137 Nothing ground-breaking but a tasty, solid recipe. DG suggests pounding boneless, skinless breasts to a 1/3 inch thickness however I find that breast meat tends to dry out too easily on the grill so I decided to grill our monster breasts (about 12oz each) as is to preserve as much of their moisture as possible. To DG’s suggested marinade of lemon juice and olive oil I also added some dried oregano and, fresh garlic. Breasts marinated over night and were grilled the following afternoon. This is a fairly basic recipe and prep but since it was in the book, I figured I’d report on it. I did cut into the chicken to give it a taste and it really turned out beautifully. I seasoned w S&P just prior to grilling. Nice subtle lemon flavour, lots of garlic and a little whiff of the Mediterranean w the oregano. Photos here: http://chowhound.chow.com/topics/775862#6436263

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