| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
June 1992 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Gin |
| 1/4 |
ts |
Dried oregano; crumbled |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 3 |
tb |
Vegetable oil |
| 2 |
|
Whole skinless boneless chicken breasts; (about 1/2 pound |
|
|
; each) |
| 2 |
c |
Thinly sliced onions |
INSTRUCTIONS
In a shallow dish whisk together the lemon juice, the gin, the oregano, the
salt, the sugar, and pepper to taste, add the oil in a stream, whisking,
and whisk the marinade until it is emulsified. add the chicken, coating it
well with the marinade, and let it marinate, covered and chilled, for 20
minutes. Grill the chicken, reserving the marinade, on an oiled rack set
about 6 inches over glowing coals for 7 minutes on each side, or until it
is cooked through. While the chicken is grilling, in a heavy skillet
combine the reserved marinade and the onions and boil the mixture, covered,
over high heat, stirring occasionally, for 3 minutes, or until the onions
begin to brown. Reduce the heat to moderately low and cook the mixture,
uncovered, stirring constantly, for 5 minutes. Transfer the chicken to a
heated platter and with a slotted spoon scatter the onions around it.
Serves 2.
Gourmet June 1992
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