Lemon Chicken Breast
Here’s a recipe that has earned the designation “evergreen”. In other words, it’s good any time of year, whether you’re striving to stick to a New Year’s resolution of eating healthier, or in need of a simple main course for a warm summer night. Other fresh or dried herbs that work well in this recipe are tarragon, rosemary, basil, parsley, marjoram, chives, and oregano.
- 2 lemons
- 1 clove garlic, coarsely chopped
- 2 teaspoons honey
- 2 teaspoons kosher salt, or 1 teaspoon table salt
- 1 teaspoon freshly ground black pepper
- 1 to 2 sprigs of fresh thyme, leaves stripped, or 1 teaspoon dried thyme
- 1/2 cup good quality olive oil or vegetable oil
- 6 boneless, skinless chicken breasts, each about 6 ounces
Remove the zest from one lemon with a Microplane or the smallest holes on a box grater. Cut the lemon in half and juice, discarding any seeds. Put the zest and lemon juice in a small mixing bowl. Slice the remaining lemon into six wedges and reserve. Make the marinade: Add the garlic, honey, salt, pepper, and thyme to the mixing bowl with the lemon juice and zest and whisk until the salt crystals and honey dissolve. Slowly whisk in the olive oil. Wash the chicken breasts under cold running water and pat dry with paper towels. Transfer to a sturdy resealable plastic bag and pour the marinade over them, massaging the bag to distribute the marinade evenly. Refrigerate for 4 hours. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes. Drain the chicken breasts and discard the marinade. Arrange the chicken breasts directly on the grill grate and grill until the internal temperature is 165 degrees. If desired, grill the reserved lemon wedges alongside the chicken, cut sides down, for 15 minutes. Serve the chicken on a platter or plates with the lemon wedges.