Houstonist Cooks: Kickass Grilled Chicken

Houstonist has been slacking in the recipe department, however, we are currently striving to change that. After all, one of you might find home cookery of interest. So, we tried our own variation of a recipe we had spied recently and it rocked. We delighted in taking our lunch to work and HoustonistMainSqueeze asked that this be on the "weekly menu". Which is almost laughable as the menu is driven by the sales flyers, our garden and what's about to go bad in our refrigerator. Times is tough, you know. Anyway, following is our Kickass Grilled Chicken and some variations we already have plans to try. This is a stupid simple recipe that yielded "company dinner" results - please do try this at home.

Kickass Grilled Chicken

4 bone-in chicken breasts (we also used skin-on - they are less $$)
1/2 cup Bragg Liquid Amino, or low-sodium soy sauce
2 teaspoons dark brown sugar
4-5 cloves minced garlic
juice of one lemon
1 1/2 Teaspoons lemon zest
3-4 Tablespoons finely chopped Italian flat-leaf parsley
3-4 Tablespoons olive oil
salt and pepper to taste (bust some cayenne, chicken)

Combine all ingredients, except chicken in a gallon zip top bag, seal and mix well. Place chicken in the bag and marinate for a minimum of one hour, turning at least once. Heat up the grill (Make a fire, mash the ignite button - just hit about 200-250 degrees, steadily). Remove chicken from marinade and grill for approximately 20-30 minutes, or until juices run clear (this will depend on the size of your breasts). Remove from grill and rest for about 10 minutes (while you open the big kid grape juice and fix a nice salad).

Variations: Substitute cilantro for the parsley and add about a teaspoon of grated or minced fresh ginger. Serve with a vegetable stir fry and some rice noodles.

We used the juice of one large meyer lemon, right off the ole tree. They are in season, after all.

Photo courtesy of flickr user Groovehouse