Carl's Grill Talk

Grilled Lemon Chicken

This is a quick easy grilled dish which is ideal when you want to cook for just yourself or for a group. You can keep a sack of chicken breast in the freezer. Make a salad and a loaf of bread- maybe some fresh ice tea on a hot summer night! I use fresh lemons-lots of them- and some Cavender's Greek seasoning (which is made in Harrison, Arkansas).

Img 2498 - I've set up my ingredients - frozen chicken breast, spices, olive oil and a sack of fresh lemons. It’s OK to thaw the chicken ahead of time. But if you forgot, just keep them on the grill till the pink is gone. You can use a meat probe to check the internal temperature.
 

Img 2499 - This is my old Great Outdoors 1000. I've cleaned it and will rub the grids with an olive oil soaked paper towel before putting the chicken on. I like the grill set on high and have left it on for 30 minutes with the lid down to get my heat up. I would prefer 600
degrees to start, but can't quite get this grill up there.

Img 2500 - The grill looks hot, but would rather have a it a little hotter. Chicken breasts need a strong heat to cook fast. The meat gets tough if you cook it slow.

Img 2501 - Here is the chicken spiced and a bowl of lemons cut up on the other side.

Img 2502 - I've put the chicken on what I think are the hottest parts of the grill.

Img 2503 - As soon as the chicken is on the grill I start squeezing lemons and leaving some of the rinds to get more juice on the meat.

Img 2507 - The neighbors showed up for the birds sunflower seeds. I don't encourage them though.

Img 2512 - I like to brown the meat well hoping for a crusty skin and juicy, tender inside. No pink for chicken.

Img 2516 - Here is a better view of the chicken.