GRILLED CHICKEN BREASTS
• 4 boneless, skinless chicken breasts (1 1⁄2 to 2 pounds)
• 1⁄2 cup freshly squeezed lemon juice plus 1 teaspoon finely grated lemon zest
• Kosher salt and freshly ground black pepper
• 1⁄2 cup minced fresh, stemmed herbs (can include basil, rosemary, sage, tarragon, dill, cilantro and flat-leaf parsley or a mix)
• 1 cup extra-virgin olive oil, plus more for oiling the grill grate
Instructions: Arrange the chicken breasts in a baking dish just large enough to hold them in a single layer.
Make the marinade: Place the lemon juice and zest in a bowl and whisk in 1⁄2 teaspoon each of salt and pepper. Gradually whisk in the fresh herbs and olive oil. Correct the seasoning, adding salt and pepper to taste. Set half the marinade aside for serving as sauce. Pour the remaining mixture over the chicken breasts, turning to coat both sides. Marinate the chicken at room temperature while you light your grill.
Light your grill and heat to high. Brush or scrape the grill grate clean and oil it well: Fold a paper towel into a tight pad. Dip it in a small bowl of oil and, holding it at the end of your grill tongs, draw it over the bars of the grate. Remove the chicken breasts from the marinade, shaking off any excess and discarding the used marinade.
Arrange the chicken breasts diagonally on the grill grates, close the grill lid, and grill the chicken for 1 1⁄2 to 2 minutes, then give each breast a quarter-turn and grill for another 1 1⁄2 to 2 minutes. (This gives the breasts a handsome crosshatch of grill marks and helps them cook more evenly.) If any flare-ups occur, simply move the chicken to a cooler section of the grill. When the chicken breasts are browned underneath, invert and grill the other side the same way, covering the grill again. The internal temperature of the chicken breasts should be 165 degrees; insert the probe of your thermometer through the side.
Transfer the chicken breasts to a platter or plates. Spoon the reserved marinade over them and serve at once. Season to taste.
Yield: 4 servings