Ian’s Holiday Buffet Chicken

Grilled Chicken and LemonThis recipe is SO GOOD. What makes it so good is that it is simple and delicious. This particular version was even more delicious. Why?  Hubby made it. It appeared like magic on the holiday buffet table.  This time of year, when feeding friends and family can reach frenzied proportions, having a beautiful and simple crowd-pleaser in your back pocket is a gift in itself. From our kitchen to yours, happy holidays!

The recipe is adapted from Diane Clements’ Zest for Life cookbook, one of our go-to favourites.

 Holiday Buffet Chicken

  • 10 boneless, skinless chicken breasts
  • Marinade:
  • Zest of one and a half lemons
  • 3/4 c freshly squeezed lemon juice
  • 3 T grainy mustard
  • 1/2 c fresh chopped herbs: rosemary, oregano, thyme, parsley* (reserve some chopped herbs for garnish)
  • Freshly ground pepper

Mix marinade ingredients together. Pour over chicken breasts. Refrigerate and marinate for 2-4 hours. Remove from fridge about 20 minutes before grilling to take the ‘chill’ off the chicken. Grill on medium heat approximately 10 minutes per side until fully cooked.  Let stand a few minutes before serving. To serve, garnish with fresh herbs.

* Living at the west coast, we have fresh herbs available in our garden even in December. (Yes, I am prepared to gloat about it. Who wouldn’t?) We used the mixture listed, but you can use any combo you like, even store bought :)

Happy holidays!

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About Vicki

I’m a coach and consultant and in my spare time I like to cook and play house. I believe happy idleness is a purposeful pathway to a contented life. And I am happiest either in my pajamas or an apron – or both.

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