I flip through my cookbooks quite frequently. I'd say I look through anywhere between four and ten cookbooks when planning my menus each week. You'd think I'd know them all by heart now. Not so. In fact, this very recipe caused to think about how it is that I can look at my cookbooks so often and still not pay much attention to certain recipes. I mean, if a recipe centers around an ingredient you don't really like, I get it. But why in the world would a perfectly good recipe go unnoticed week after week after week until, one day, you see it and decide you have to make it?
Whatever the answer to this question is, I'm glad I made this chicken. It was easy, healthy, and full of flavor. It had similar flavors to teriyaki chicken, but was much less sweet. Served with brown basmati rice and a simple side salad, it was a filling but light summer meal.
adapted from Williams-Sonoma, Bride & Groom Entertaining
2 TBSP fresh grated ginger
1 large shallot, minced
1/4 c. fresh lime juice
1/4 c. fresh lemon juice
1/4 c. extra-virgin olive oil, plus more for brushing
1/4 c. low-sodium soy sauce
freshly ground black pepper, to taste
4 boneless, skinless chicken breasts
3 green onions, thinly sliced
1. In a small bowl, whisk together ginger, shallot, citrus juices, olive oil, soy sauce, and pepper. Reserve half the mixture in a sealed container for serving. Transfer the remaining mixture to a shallow ceramic or glass baking dish. Place chicken in the dish, turning once to coat, and marinate at least 30 minutes (can be left covered on the counter for this length of time) and up to four hours in the refrigerator.
2. When ready to cook chicken, prepare an outdoor grill or indoor grill pan to medium-high heat. Brush lightly with olive oil. When grill or grill pan is at temperature, remove the chicken from the marinade and cook 5-7 minutes on each side, depending on size of breasts. Discard used marinade.
3. Meanwhile, place unused marinade in a small sauce pan and simmer over medium-low heat 5 minutes until slightly thickened. Drizzle over cooked chicken and garnish with green onions.
two years ago: The first meal my then boyfriend, now husband and I cooked together, summer shrimp salad.three years ago: whole wheat apple-walnut muffins