Since citrus season is still going strong, I looked for an entree that would use wonderful, fresh lemon juice. I found this recipe in the All-Time Favorites Southern Living Cookbook (2009) and knew it would showcase the lemons. I halved the ingredients to use only 2 chicken breasts and slightly modified the marinade to use what I have in the spice cabinet.
This chicken was as good as it looks!
I used Cholula hot sauce which is milder and more flavorful than Tabasco.
We had a side of steamed broccoli and a slice of parmesan bread to go with the chicken and I felt like we were really doing something healthy! Since I always have fresh lemons on hand, we’ll make this again on a regular basis.
- 1/3 C canola oil
- 1/4 C freshly squeezed lemon juice
- 1 1/2 tsp Worcestershire sauce
- 1/8 tsp hot sauce (I used Cholula)
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 2 boneless , skinless chicken breasts
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Whisk together the first eight ingredients. Set aside 1/4 cup for basting. Place chicken in a zip-lock freezer bag and pour the remaining lemon mixture over it. Seal the bag and refrigerate for 2 hours, turning chicken occasionally.
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Turn oven to Broil. Remove chicken from the bag, discarding marinade. Place the chicken onto a lightly greased rack over a broiler pan. Broil about 7 inches from heat 8-10 minutes on each side or until tender, basting frequently with the reserved 1/4 cup of lemon juice mixture.
Tips and Stuff: Since my broiler is under the oven, my chicken was a little less than 7 inches from the fire and 9 minutes on each side was perfect. Don't forget to baste. Take the chicken out a minute before you think it's done. Put it under tented aluminum and let sit for 3-4 minutes and it will finish cooking and be very moist. You can easily double the recipe for up to 6 chicken breasts.