- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons olive oil, extra-virgin
- 1/4 cup soy sauce
- 1 egg, to emulsify (do not vary with quantity)
- 1 tablespoon black pepper, freshly ground
- 1 clove of garlic, minced
- 1/2 cup coarse salt or sea salt*
- 4 chicken breasts, boneless and skinless**
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Preheat your Barbecue grill.
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If using charcoal, the grill is ready when the coals have a gray-white ash coating. Using a poker, divided the coals into two piles, pushing each to one side of the grill. Place a pan between the coals beneath the grate to catch fat drippings and help prevent flare-ups.
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If using a gas grill, leave the middle burner off and heat the side burners to medium (350 degrees F). If possible, place a pan between the flames beneath the grate to catch fat drippings and help prevent flare-ups. here was not enough room to on my gas grill to do this, but I didn't have any problems with this.
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While the grill heats, prepare the chicken breasts.
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In a medium-size bowl, combine the lemon juice, olive oil, soy sauce, egg, pepper, garlic, and salt.
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Using your hands, rub the lemon sauce generously on both sides of the chicken. Pat on the salt over the lemon sauce. NOTE: Do not be afraid of using so much salt, as a lot of it dissolves and melts off into the fire.
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Arrange the chicken breasts over the center of the grill so the chicken pieces are not over the flames or hot coats. Cover the grill (leaving any vents open), cook for 30 minutes, and walk away. Do not open the lid of the grill for 30 minutes - Walk away!
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After 30 minutes, open the grill, turn the chicken pieces over, recover the grill, and cook for another 30 minutes without opening the grill.
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After 30 minutes, open the grill and insert your meat thermometer at the thickest part of the chicken pieces without touching the bone. Remove the chicken from the grill when the meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Let the chicken breasts rest for 10 minutes before serving.
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Makes 4 servings.
* This is the correct amount of salt for the recipe. As you are slow grilling the chicken, most of the salt dissolves and does not remain when the chicken is done. You could reduce the amount of salt to 3 tablespoons, if desired.
** The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.