The original recipe, which you can find here, has a recipe for a satay dip that looks good. I just made this and had it with avocado soup (blog post to follow)
from Ina Garten
time 35 min
yield 8 to 10 servings
category Chicken
cuisine American
ingredients
3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
2 pounds boneless chicken breasts, halved and skin removed
directions
1. Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
2. Heat a grill. Grill the chicken breasts for 10 minutes on each side, until cooked through.
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