It’s officially summer! Here in the South, it’s a little bizarre that yesterday marked the first day of summer as I’ve been on break since early May, and the temperatures have been in the too-hot-outside-but-too-cold-inside range for weeks. But still–with summer comes the beauty of grilled food–unless you’re lame like me and don’t have access to one. #apartmentliving
Enter the Deus Ex Machina! I don’t know how I’ve gotten this far in my life without discovering the complete magic of the “broil” setting on the oven. WOW. It’s potentially better than grilled chicken and I can guarantee you that I’ll be experimenting with this method in the coming weeks.
I’ve never had a chicken that was so… succulent before. Full of subtle tones of ginger, honey, and soy, this recipe was exactly what I was looking for the other day when I needed a quick dinner (under 30 min!) after playing theater games all day at camp.
Again, if you’re looking for something that is going to blast your tongue out of your head with flavor, this recipe isn’t for you. Rather, it’s an adventure of subtle flavor nodes that you experience bite after bite–and sometimes that’s all I want. And when paired with green onion rice, that’s all you need!
- 3 tablespoons fresh lemon juice
- 1 tbsp honey
- 1 tsp soy sauce
- ¼ tsp ground ginger
- 1-1lb boneless skinless chicken breast
- In a small bowl, combine the liquid ingredients. Pour ¾ of the mixture into a ziploc bag with the chicken to marinate for at least 10 minutes.
- Meanwhile, line a broiler pan or a similar pan (I used an 8x8x2) with aluminum foil and lightly oil it.
- Pour the solution and chicken into the pan and place about 5 inches from the heat source.
- Broil on high for 6-8 minutes on each side, occasionally brushing with the reserved marinade.
If serving with rice, I recommend fluffing the rice with some cut up green onions!
Poco a poco…
I don’t have a broiler pan, so I used an 8x8x2 pan covered with aluminum foil and lightly sprayed it with non-stick spray. Place it under the broiler for about 6-8 minutes on each side, occasionally brushing some of the reserve marinade on the chicken. Once the chicken has been broiled on each side and has the internal temperature of 165, it’s time to pull it out of the oven!
Serve it on a bed of rice! The second time I made this, I stirred green onions into the rice while I was fluffing it and, um, it was delicious!