Wednesday November 28, 2012
The convenience of take-out and local neighborhood spots in New York often make home cooking unappealing, especially during those busier weeks when work seems endless. But then, there are times when I’m able to put together recipes like this on a whim that remind how much I love experimenting with flavors, and more importantly how easy it is to cook up something healthy without sacrificing flavor.
Even though chicken may seem like the most basic of ingredients, it’s also that difficult to perfect. I normally follow the 9-minute chicken — you know the one where you dredge, brown, flip, cover, and cook for 9 minutes — but also love this recipe packed with flavor and a kick. Best of all, my new cookware gave the perfect char and cooked it through in under 10 minutes. TIP: Try serving this salads, a bed of rice, or with a side of fresh roast vegetables.
3 boneless chicken breasts, butterfly
2 tsp grated lemon zest
1/3 cup fresh lemon juice
2 tbsp crushed red pepper
1 clove garlic, chopped
2 tbsp fresh oregano, finely chopped
1/2 tbsp salt
In a bowl, whisk together fresh lemon juice, zest, crush red pepper, garlic, thyme, and salt. Place chicken in a shallow dish, pour marinade over the top, and turn to coat. Cover tightly and refrigerate 30 minutes – 2 hours. Remove from fridge about 30 minutes before cooking. Cook chicken on skillet grill for about 10 minutes, flipping each side is golden brown.