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Lemon Herb Chicken Breasts

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The Lady Ann has a part-time job at a local library with the responsibility of reshelving returned books.  She gets to see lots of interesting materials and she just brought this book home:

Backyard Grilling

Tonight we tried this simple little Lemon Herb Chicken recipe which we liked ... a lot!!


Four boneless skinless chicken breast halves about 6 ounces each

1/3 cup lemon juice
1/3 cup canola oil
1 teaspoon Worcestershire sauce
3/4 teaspoon onion salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
One or two cloves of garlic, minced

Place chicken breasts in a zipper style plastic bag.  In a small bowl whisk marinade ingredients together and pour the marinade over the chicken breasts.  Marinate in refrigerator for eight hours turning occasionally, then cook. 

I cooked it, lid closed, over direct heat at a dome temperature of around 375, 6 minutes per side, through two complete (A-B, A-B) cooking cycles and then finished it, direct, lid open, turning often, until I got the coloring I wanted.  Next time, I'll probably cut the first step cooking times down to 4 minutes per side as the food temp measured done well before I got the browning I wanted.

If you try it, I hope you enjoy it as much as we did.

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