Author Notes
This marinade uses both the juice and zest of the lemon, and really packs a punch with grilled chicken. A simple recipe to keep in your back pocket for everyday grilling. —Rachel Phipps
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Prep time
2 hours
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Cook time
15 minutes
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Serves
2
Ingredients
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1 tablespoon
extra virgin olive oil
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1 tablespoon
runny honey
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zest and juice of 1 lemon
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sea salt
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freshly ground black pepper
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2 large chicken breasts
Directions
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Whisk together the olive oil, honey, lemon juice and zest, and a generous amount of sea salt and freshly ground black pepper.
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Cut the chicken into large chunks and add to the marinade. Set aside for at least two hours before cooking.
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If you're using wooden skewers on the grill, soak them in cold water for 20 minutes before threading on the chicken pieces to stop them catching fire if you're using a charcoal grill.
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Grill the chicken until it is tender and slightly charred, basting with any leftover marinate.
British food writer splitting time between the English countryside, London's fantastic restaurant scene and rural Northern France. You can taste all of that, as well as the year I spent living and eating out in Los Angeles in my cooking.
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