This is it.
This is the last of my summer posts.
We still have a little charcoal left for some lamb chops or a pork tenderloin if the day is particularly nice, but I am now planning fall and winter meals.
From skimming FB posts I don’t think we are the only region that had summer leave in a hurry. Two weeks ago I went on a bike ride in shorts and a tank top. Today I had on a t-shirt under my sweatshirt with a fleece vest on top of it all.
So – one last grilled chicken breast recipe.
If your summer has fled you can save it for next year or, even better, just do it in a skillet.
Capers, tarragon and lemon add lots of flavor to simple chicken breasts.
The chicken is marinated for 15 minutes, then grilled and finished with a lemon, tarragon, caper sauce.
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Grilled Chicken with Lemon & Capers
Fresh lemon & capers add a lot of flavor to simple chicken breasts. You could do this in a skillet….
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Grilling
- 2 chicken breasts, boneless, skinless, 12oz (360gr) total weight
- 3 tbs capers (with liquid),
- 4 tbs fresh lemon juice, about 1 lemon
- 4 tbs olive oil
- 2 tsp fresh snipped tarragon
- Chop 2 tbs capers, leaving the remaining 1 tbs whole.
- Put lemon juice and oil in a small bowl and whisk well to combine, it should get thick.
- Put 3 tbs of the lemon/oil mixture into a separate bowl for the sauce.
- Add the chopped capers to the remaining lemon / oil for the marinade
- Put chicken in a shallow dish, spoon marinade over and let marinate for 15 minutes.
- Snip the tarragon and add it to the sauce (reserved 3 tbs of lemon/oil), set it aside.
- To cook:
- Remove the chicken from marinade, discarding the marinade. Cook on barbecue grill for 8 – 12 minutes per side depending on size, or until done
- Remove from heat, slice, drizzle the sauce over the top, sprinkle with remaining capers and serve.
Substitute 1 tsp dried tarragon for the fresh.
After removing from marinade you could sautée the chicken in a skillet rather than cook it on the grill.
- Serving Size: 1/2 recipe
- Calories: 455
- Sugar: 0.8 g
- Sodium: 380.1 mg
- Fat: 32.7 g
- Saturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 38.8 g
- Cholesterol: 124.1 mg
Keywords: chicken breasts, lemon, capers
This is another favorite that could be converted to a skillet: Chicken Breasts with Mustard Sauce.
I roasted my unripe Delicata squash yesterday.
They were surprisingly good. The seeds were barely formed and they were quite dry but the taste was fine.
I scraped all the flesh out and froze it while I decide what kind of soup I want.
On the other hand, I noticed a soft spot on one of my 2 blue pumpkins. I immediately took it into the kitchen to butcher.
When this has happened other years I have found a bad section where the spot is but the majority of the pumpkin is fine.
That was not the case with this one.
I cut it in half and it was all black on the inside. Everything – flesh, seeds…. black.
I threw it in the compost and it’s still there. Even the rats don’t want it.
To be safe I then butchered the other one. It was still fine, but I noticed some soft spots around the stem. It was good that I didn’t wait.
Apparently, big blue pumpkins don’t like being roasted in the hot sun with no leaves to shade them for half the summer. The leaves wilted every day….
Total useable harvest of big blue pumpkins this year: 1.
Other years I’ve had 6 or 8 or 10… enough that the neighbors found them on their doorstep.