The Best New Grilling Cookbook: Weber’s Way To Grill
May 28, 2009
If you’re looking for the best new grilling book, look no further. Weber’s newest book, Weber’s Way To Cook, by Jamie Purviance, is filled with incredible recipes, photos, tips and techniques. Actually, I had the opportunity to work with Jamie on this fabulous cookbook, and I want to personally try every recipe myself. In fact, I love so may of the recipes that I couldn’t decide which one to put in my blog, but since so many people ask me for chicken ideas, I thought the Lemon-Oregano Chicken Breasts would be a nice fit. This recipe is so simple, healthy and flavorful and perfect for the entire family. Trust me, on about this book, you will love it.
Lemon-Oregano Chicken Breasts
Prep:
15 minutes
Cook:
8 to 12 minutes
Yield:
6 servings
Ingredients
1/4 cup extra-virgin olive oil
Finely grated lemon zest and juice of 2 lemons
1 tablespoon dried oregano
1 tablespoon minced garlic
2 teaspoons paprika
11/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 boneless, skinless chicken breast halves about inches each
Finely grated lemon zest and juice of 2 lemons
1 tablespoon dried oregano
1 tablespoon minced garlic
2 teaspoons paprika
11/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 boneless, skinless chicken breast halves about inches each
Preparation
1. In a medium bowl whisk the marinade ingredients.
2. Place the chicken breasts on a large, rimmed plate. Spoon or brush the marinade over the breasts, turning to coat them evenly. Cover with plastic wrap and refrigerate 1 to 2 hours.
3. Prepare the grill for direct cooking over medium heat.
4. Brush the cooking grates clean. Grill the chicken, smooth side down, over direct medium heat, with lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Serve warm
2. Place the chicken breasts on a large, rimmed plate. Spoon or brush the marinade over the breasts, turning to coat them evenly. Cover with plastic wrap and refrigerate 1 to 2 hours.
3. Prepare the grill for direct cooking over medium heat.
4. Brush the cooking grates clean. Grill the chicken, smooth side down, over direct medium heat, with lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Serve warm
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