A bold mixture of red-pepper flakes, garlic, thyme, lemon juice and olive oil serves as a spicy marinade for bone-in chicken breasts. If you want your chicken spicier still, increase the red pepper or leave the breasts in the marinade for an hour or two.
WINE RECOMMENDATION: Red pepper can be difficult to pair with wine as it accentuates the bitterness of the alcohol. So, bypass high-alcohol wines and try an herbal, light-bodied sauvignon blanc from Collio.
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried red-pepper flakes
- 1 clove garlic, minced
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 4 bone-in chicken breasts (about 2 1/4 pounds in all)
Light the grill or heat the broiler. In a shallow dish, combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt and black pepper. Coat the chicken with the mixture.
Grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes. Turn and cook until the chicken is just done, about 10 minutes longer.
Try any dried herb you like in place of the thyme. Marjoram, oregano, rosemary, or sage are all good choices.
Use boneless, skinless chicken breasts instead of bone-in breasts. Grill them until just done, about five minutes per side over moderately high heat.
Use a quartered chicken instead of bone-in breasts. Cook the breast sections as directed and allow thirteen minutes per side for the leg quarters.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
404 calories; 17g total fat; 148mg cholesterol; 312mg sodium; 1g carbohydrates; 0g fiber; 59g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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