Chicken breasts grilled with herbs
4 whole skinless, boneless chicken breasts, about 1 1/2 pounds or slightly more
1/4 cup olive oil
1/4 cup lemon juice
Kosher salt to taste, if desired
Freshly ground pepper to taste
1 teaspoon finely minced garlic
1/2 teaspoon ground coriander
1/8 teaspoon dried hot red pepper flakes
1 teaspoon dried oregano
2 Tablespoons olive oil (originally 1/4 cup hot melted butter) for serving
Minced parsley for serving
1. Preheat a charcoal or gas grill to a desired degree of heat for grilling.
2. Cut each chicken breast down the middle in half. Cut away and discard any extraneous membranes or cartilage.
3. Put the oil, lemon juice, salt and pepper in a flat dish and stir to blend. Add the garlic, coriander, pepper flakes and oregano. Stir to blend.
4. Add the chicken pieces and turn them in the marinade. Cover with foil and set aside until ready to cook. (I marinate for about an hour, while making the rest of dinner.)
5. Add the chicken pieces to the grill and cook three or four minutes on one side. Turn and cook two or three minutes on the other side. Continue cooking, turning often, for a total of about 10 minutes.
Transfer the chicken to a warm serving dish. Drizzle with the olive oil and sprinkle with parsley. Serve with rice and a quickly cooked vegetable such as asparagus or corn on the cob.