Tuesday, August 11, 2015

Grilled Chicken With Herbs - from the 60 Minute Gourmet

Pierre Franey's long-running New York Times column, The 60-Minute Gourmet, was a treasure. This simple grilled chicken, from a column published in August of 1981, has been one of my mainstays since cutting it from the newspaper. All these years later I have made only two changes. In the original recipe, the chicken is brushed with butter just before serving. I omit the butter in favor of a drizzle of good olive oil, and add a sprinkle of minced flat-leaf parsley for a little herbal brightness. This combination of flavors really works.

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.

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