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Ingredients
6 skinless, boneless
chicken breast halves
2/3 cup olive or other
oil
1/2 cup lemon juice
(about 2 1/2 lemons)
1 tablespoon
Worcestershire sauce
1/8 teaspoon hot sauce
(such as Tabasco)
1 small onion, grated
1 teaspoon salt
1 teaspoon pepper
1 teaspoon celery salt
If you prefer, remove
any fat from chicken breasts. Set aside.
Place all remaining
ingredients in a blender, and puree until smooth.
Reserve 1/4 cup of mixture and chill in
refrigerator.
Place breasts in a
shallow casserole dish or plastic bag (zip-lock or
bag with twisty tie). If using casserole dish, pour
lemon mixture over chicken breasts, turning breasts
to completely coat. Press down breasts so they are
completely covered by lemon mixture. Cover with
plastic wrap and store in refrigerator. If using
plastic bag, place chicken breasts in bag, then pour
lemon mixture into bag. Seal the bag and place in an
open container (in case of any leakage) in the
refrigerator. Chill chicken with lemon marinade for
2 hours up to overnight.
Prepare outdoor grill.
When coals are hot, place chicken pieces on grill.
Baste top sides of chicken with lemon mixture, while
allowing chicken to cook until lightly browned on
first side (about 5 minutes). Turn to begin cooking
other side of chicken. Baste browned side of chicken
breasts with lemon marinade. After second sides of
chicken breasts have nicely browned, turn again to
cook basted sides a little more. Keep turning
chicken as necessary to prevent burning, and move
fully cooked pieces of chicken to the cooler side of
the grill. Remove chicken from
grill when there is no pink left, and chicken has a
nicely browned surface. You can
test chicken's doneness by slicing into thickest
part of chicken breasts with a steak knife.
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