Cilantro and Lemon Chicken

Hope you enjoyed the weekend. Did you fire up the grill? We sure did. We tend to barbecue alot. My neighbors probably think we’ve done lost my minds when they see DH grillin’ in some really cold temperatures. We’re Californians at heart so we grill whenever the urge strikes which is almost year round.

My favorite BBQ chicken recipe by far is this one.   So easy, and oh so very yummy.

Cilantro and Lemon Chicken

• 4- halved chicken breasts (bone in, skin on)
• 1/3 cup olive oil
• 1- 1/5 tablespoons salt (This may seem like a lot. It is, but someone once said the secret to barbeque chicken is lots of salt.  This always stuck with me but I don’t recall who said it)
• 1 cup of chopped cilantro
• 2 lemons (one sliced one squeezed)
• 1 teaspoon pepper

1. Place chicken breasts in a large pan.  pour olive oil over chicken, add salt, pepper, cilantro, and lemon juice.  Using your hands, work the ingredients into the chicken and between skin.  Place some of the chopped cilantro and 1 or 2 slices of lemon between the skin. Let marinade over night.
2. When grilling, don’t rush the chicken.  Allow to cook on low to medium heat until golden. Just remember when grilling, cook LOW and SLOW- a quote from grill master, Bobby Flay. Cooking time will depend on your grill.  This could take anywhere from 45 minutes to 1 hour.
3. The meal isn’t complete unless you have corn on the cob or grilled veggies. I like asparagus and bell peppers. You know what else is yummy grilled? Eggplant!  Instead of placing the the corn directly on the grill,  wrap the corn individually in foil-add salt and a pat of butter then wrap.
4. For the grilled veggies, sprinkle with olive oil, salt and pepper and you’re good to grill.