Spanish Chicken BBQ
I am so fortunate to live with someone who is an amazing cook. My wife Melissa does the majority of the cooking in the house, because I tend to make recipes up as I go along, which can lead to mixed results. Once in a while, however, I hit it out of the park like I did this last weekend with barbecued chicken. My wife and kids, who like many children can be a little on the picky side, were big fans so I decided to share the recipe with you. The great things about this dish are that the preparation time is minimal and it uses the BBQ which is nice when it’s hot outside. Note: If you don’t have a barbecue, you can use your oven by setting it to 375° and using the broil option.
- 2-4 chicken breasts (thawed if previously frozen)
- 4 tablespoons freshly squeezed lemon juice
- 2-4 pressed garlic cloves
- ¼ cup extra virgin olive oil
- 2 tablespoons honey (raw and locally produced if possible)
- Sea salt and cracked pepper to taste
Combine the lemon juice, garlic, olive oil, honey, salt, and pepper in a bowl, mixing well. Add the cleaned chicken breasts and let them marinate for 5-10 minutes. While marinating, turn the BBQ on to medium to medium-high until the grills are hot (about 375°). Place the chicken on the BBQ and close the lid. Cook 5-6 minutes per side. I find the higher heat leaves nice grill marks and makes it look professionally done, as well as allowing for the Maillard reaction to take place (the browning/searing of meat which makes it more delicious). Serve with salad and grilled vegetables.
I hope you and your family enjoy this as much as we did.
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