The Busy Gourmand

We have a house sitter we use often on a very last minute basis.  He practically lives on grilled chicken breasts, rice, and soda.  I usually keep some grilled chicken breasts handy so we can coax him to sit for us even at the last minute.

I developed this recipe for him.  He spent many of his formative years in the orient.  So I tried to make it with somewhat of an Asian flare.

Marinade

• 1/4 cup extra virgin olive oil
• 2 tablespoons soy sauce
• 1/4 cup freshly squeezed lemon juice
• 1 clove garlic crushed (you can substitute 1 teaspoon garlic powder)
• 2 tablespoons diced ginger root
• kosher salt
• freshly ground black pepper
• 10 small to medium chicken breasts

In a small food processor add all of the ingredients.  Process until the ingredients create an emulsion and the ginger root is in fine pieces. In a one gallon food storage bag add the chicken and pour the marinade in.  Massage the chicken breasts so the marinade covers them evenly.  Marinate in the refrigerator for at least two hours, turning the bag so the marinade continues to absorb evenly.

Grilling

Preheat the grill for about 10 minutes.  Place the chicken on the grill, the outer part of the breast down first, over a medium high heat, spacing so that there is at least one inch between each breast.  Cook in batches if necessary.  Turn after about 10 or 15 minutes depending on the size of the breasts.  You should have some nice grill marks on the breasts.  Cook the other side for about 10 or 15 minutes.  I usually let the breasts cool in a roasting pan under some foil so that they remain moist.