I just refilled my propane tank and hefting that full tank up 3 flights of stairs is not my idea of fun. After the effort of refilling the tank, I wanted to make a quick and easy grilled dinner. I took a Rachael Ray recipe and modified the cooking instructions for the grill rather than dirtying up dishes with a skillet and baking sheet. This was a very tasty and quick dinner. I put some green beans in foil to cook on the grill as well.
Ingredients:
2 chicken breasts
1 lemon, juiced and zested
2 cloves garlic, minced
3 tablespoons honey
1 teaspoon oregano
1 teaspoon cumin
salt and pepper
1/2 cup olive oil
Preparation:
1. Mix lemon juice, lemon zest, garlic, honey, oregano, cumin, salt, pepper and olive oil together in a small bowl.
2. Place chicken in a ziploc bag and pour in marinade. Seal bag and refrigerate for at least 30 minutes. Do not marinate for more than 2 hours.
3. Heat grill to medium heat. Grill chicken for 15-18 minutes, until cooked through. Serve with vegetables.
Ingredients:
2 chicken breasts
1 lemon, juiced and zested
2 cloves garlic, minced
3 tablespoons honey
1 teaspoon oregano
1 teaspoon cumin
salt and pepper
1/2 cup olive oil
Preparation:
1. Mix lemon juice, lemon zest, garlic, honey, oregano, cumin, salt, pepper and olive oil together in a small bowl.
2. Place chicken in a ziploc bag and pour in marinade. Seal bag and refrigerate for at least 30 minutes. Do not marinate for more than 2 hours.
3. Heat grill to medium heat. Grill chicken for 15-18 minutes, until cooked through. Serve with vegetables.