Lemony Grilled Chicken Breasts

When I wake up in the morning a little panic-stricken thinking about what I’m going to prepare for a large crowd coming in for a holiday weekend cookout, I approach the menu by considering my entrée options first. My go-to’s are grilled Premio Sweet Italian Sausage from Costco, hamburgers, Brooks’s Pork Tenderloins, and marinated chicken breasts. Next, I consider my sides, which I prepare depending on what is in season. Often, though, I delegate the sides to guests. The beauty of this approach is you get to try other people’s specialties and that is always a fun and tasty option. Desserts are my favorite food to cook and for a large crowd, I like to make a hotel-sized pan of the ever crowd-pleasing Pumpkin Bread Pudding made with seasonal fruit instead of pumpkin and perhaps some Italian cookies like Sesame Seed Cookies or Ricotta and Lemon Cookies

I was never a fan of grilled chicken breasts until I saw my friend from Tiverton, R.I., Sheila Foley, a master at feeding huge crowds, carry Ziploc bags full of pounded-flat marinated chicken breasts to the grill. By pounding the breasts flat, Sheila could ensure the chicken would cook quickly and evenly throughout. I’ve been pounding chicken breasts ever since.

Ingredients:
Whole chicken breasts
@JudysChickens Everyday Salad Dressing
Sliced lemons
Sprigs of thyme

Instructions:

Rinse chicken breasts and trim off fat.
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Pat dry with paper towels.
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Place each chicken breast in a thick bag and pound flat with the smooth side of a meat mallet.
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Marinate pounded breasts in @JudysChickens Salad Dressing along with sliced lemons and sprigs of thyme. You could add a little white balsamic vinegar and Grey Poupon for even more flavor if desired.
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Seal the bag, refrigerate, and allow to marinate for at least one hour or up to two days.
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Grill for no more than ten minutes. If I’m feeding a large crowd, I usually cut each breast in half before serving.
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Favorite Flavor-Enhancers: The Acids!

My mother always kept a bottle each of white and red balsamic vinegar in the fridge. She especially loved the white. Add a few shakes of white to the marinade for an extra burst of flavor.
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Other Foods That Are Good To Serve At A Cookout
Sliced Beet Salad
String Bean Salad
Amazingly Delicious Sautéed Carrots
Marlin’s Black-Eyed Pea Salad
Grandma’s Italian Fried Cauliflower
“Croatian Cheese” a Flavorful and Exotic Appetizer Made with Feta and Goat Cheese
The Classic Pimiento Cheese Sandwich

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© 2014-2017 Judy Wright. All rights reserved. Photos and text may only be used with written consent.