What you’ll need:
3 chicken breasts, skin removed
3 cloves of fresh garlic
1 large lemon, zested and squeezed (save the zest for final garnishing)
1/3 cup extra virgin olive oil
1/2 tsp Kosher salt and fresh black pepper
light coating of Lawry’s seasoned salt, both sides of the bird boobies
a solid pinch of smoked paprika on each side of the chicken breast
a package of fresh parsley, chopped up nicely
You’ll now blend the garlic, lemon, olive oil, salt and pepper in a blender. Once done, set aside 3 tablespoons for drizzling.
In a non-reactive (glass) baking dish, lightly drizzle with olive oil and season your chicken boobs with a decent coating of Lawry’s seasoned salt and smoked paprika. Give them a good rub so that the seasoning gets right into the meat. Plop the chicken into a zip top bag and place it back into the fridge for 30 minutes.
Fire up your Big Green Egg or any other grill to a dome temperature of 400 degrees F and over direct heat. Wait until you have a nice even spread of heat with no major flare ups or flame. Apocalyptic brimstone kind of look with the coals works best.
Place your chicken boobies onto the grid and get your trusty thermometer into the thickest piece of chicken breast. . That will be about 6 minutes per side and your internal temperature should be set for 170 degrees F. Once done, plate the chicken breasts and lightly tent them with aluminium foil. Let them rest for a full ten minutes.
Once rested, split the breasts in two and plate up with a starch of your choice (baked potato with garlic cream cheese) and grilled zucchini. Drizzle the remaining sauce that you set aside and top with some fresh parsley and a pinch of lemon zest. That gives it a wonderful little punch when you bite into the boobs! A quick grind of black pepper also goes nicely.
All in all, simple and quick and again…..oh so tasty! Enjoy these boobies as much as we did!
Overall Heather Rating: 9/10