Zest First, THEN Cut!

Tonight's experiment:

Lemon-Oregano Chicken Breasts

Serves: 6
Prep Time: 15 minutes
Grilling Time: 8 to 12 minutes

Marinade
1/4 cup Extra-virgin olive oil
Freshly grated zest and juice of 2 lemons
1 tablespoon dried oregano
1 tablespoon minced garlic
2 teaspoons paprika
1.5 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

6 boneless, skinless chicken breast halves, about 6oz. each.

1. In a medium bowl whisk the marinade ingredients


2. Place the breasts on a large rimmed plate. Spoon or brush the marinade over the breasts, turning to coat them evenly. Cover with plastic wrap and refrigerate for 1 to 2 hours.


3. Grill under direct medium heat for 8 to 12 minutes, turning once or twice. Serve warm.
   

So, I got home tonight, and pretty much immediately set to work preparing the marinade. Sadly, I found we were out of paprika, and that all of our garlic was no longer good. Doh! Since I didn't want to go back to the store, I decided to nix the Paprika, and substitute the garlic for a sort of mixed-garlic spice. I had the marinade mixed, and was ready to pour it into a gallon bag along with the chicken breasts to marinate when I looked to my left and realized that I totally forgot to zest and juice the lemons! I had cut them, but I just hadn't bothered to zest and juice them. Determined to save Christmas, dinner and America, I started zesting the halves of the lemons. I am pleased to report that I retain skin on 3 out of 4 knuckles on both hands. Next time, I'll remember to zest the lemons first. With the lemons squared away, I put the chicken breasts in the bag, and shook them up to make sure they were well coated, and put them in the fridge for an hour. I had originally intended to marinate them for 2 hours, but hunger got the best of me. I fired up the grill and threw them on.

I wish I could tell you that I leisurely kicked back with a beer and after a while went, "Yup, better turn 'em!". Nope, I set a timer for 10 minutes, and watched it and the temperature gauge on the grill like a hawk, turning the breasts at precisely five minutes in. Why yes,I am German! Why do you ask? When the timer dinged, I was encouraged by the fact that they certainly seemed to smell good, but I've eaten far to many things that smelled good and wound up tasting horrible. Since there was no need to prolong the inevitable, I brought the meat inside, and made a side salad, and added a few croissants for a starch.

To drink, I poured a glass of 2008 Grape Creek Vineyards' Pinot Grigio. With dinner served, there was nothing left to do but take a bite and pray that the Salmonella killed me quickly and painlessly. Not only did I not die, it was actually good! The chicken was even still juicy! I'm very pleased (and amazed) with how it turned out. I really like this grilling thing so far. I think next time, I'm going to try grilling Shrimp or Steak.