Makes 4 servings.
This chicken dish is simple to prepare, well-seasoned, nutritious and delicious.
- 4 boneless, skinless chicken breasts, about 6 ounces each
- Kosher salt
- Freshly ground black pepper
- Chives, snipped with scissors for garnish
- 2 garlic cloves, finely chopped
- 2 tablespoons lemon juice,
- 2 tablespoons extra- virgin olive oil
- 2 tablespoons low- sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- Pat chicken dry with paper towels and season lightly with salt and pepper. Place in a glass or non-reactive dish.
- In a small bowl combine the marinade ingredients and coat the chicken. Cover with cling wrap and refrigerate for a few hours, turning the chicken once.
- Preheat the Broiler.
- Bring the chicken to room temperature.
- Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then I like to form a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out. Set the basket on the broiler pan, place the chicken skin side down (where the skin would have been) in the basket and spoon over the marinade.
- Broil the chicken close to the heat source for 5 minutes.
- Turn the chicken over and broil for another 3 minutes. The chicken will be slightly pink on the inside.
- Remove from the oven, cover the chicken with foil and let rest for 1 minute. The chicken will continue cooking.
If you like, cut 3 partial incisions on the diagonal in the chicken and spoon the sauce over the chicken. Garnish with snipped chives.