Here is my 2nd recipe combining meyer lemons and chicken. Last time we baked our chicken, this time we are going the grilled route. The recipe here starts out the same as the baked chicken, with a 1 hour lemon juice bath for the chicken.
boneless skinless chicken breasts
1 Meyer lemon per 2 chicken breasts
freshly ground black pepper
Juice 1 meyer lemon for every 2 chicken breasts you plan to cook. Now to prepare the chicken, you want to increase it’s surface to mass ratio, so that it will cook quicker. To do this, take your chicken, one piece at a time, and place it on a layer of plastic wrap. Then put another piece of plastic wrap over this and use a meat pounder to flatten the chicken breast. Then place each breast into a large plastic zip top bag. Pour your lemon juice into the bag. Place the bag into a container, just in case it leaks, and place into the fridge for 1 hour.
To grill the chicken you can use an outdoor grill or a cast iron grill pan. You can use one of those George Foreman grills if you must, but they don’t produce the same grilled taste as an outdoor grill or grill pan because they can’t get as hot and maintain their heat. While your grilling source is heating up, remove the chicken from the bag and liberally season with kosher salt. When your grill is ready, place your chicken on it and cook each side for about 5-7 minutes. It took 6 minutes on my grill pan, but it will depend on your grill. If you cut into the chicken and see any pink, then you need to cook it longer. You can also use an digital instant read thermometer to test for doneness. You are shouting for 165 degrees.
To complete this dish, crack on some freshly ground black pepper (don’t even think of using the preground stuff!). Pepper and lemon make a great flavor combo. You get a nice spicy taste on the outside and a citrus one on the inside.