LEMON AND HERB MICRO-GRILLED CHICKEN For Printer Friendly Version CLICK HERE

The microwave and the barbecue make a great tag-team. This dynamic duo makes for moist, succulent chicken finished with a crispy grilled texture. Summery and light. Pick your favourite fresh herb and use lots.

12 chicken pieces, mixture of thighs and drums, skinned (about 2-1/2 lbs/1.25 kg)
2 tbsp olive oil (25 mL)
2 green onions or 1 shallot, peeled and diced 
2 cloves garlic, minced 
Grated peel of 1 lemon
Juice of 2 lemons
1 tbsp brown sugar (15 mL)
1 tsp coarsely ground or cracked black pepper (5 mL)
3 tbsp fresh thyme, rosemary, tarragon or basil (45 mL)

In small microwavable bowl, combine oil, onions and garlic. Microwave, uncovered at high for 20 seconds to soften onions and garlic. Grate the peel from one lemon then microwave both lemons at high 30 to 40 seconds to extract more juice. Add lemon peel, juice squeezed from both lemons, brown sugar, pepper and desired herb to garlic mixture.

Place chicken pieces in shallow microwavable dish large enough to hold chicken in a single layer. Pour lemon marinade evenly over all. Cover with Chefs Select Parchment Paper and refrigerate a few hours to overnight. Turn pieces over occasionally.

Lightly rub grill with oil; preheat barbecue for 10 minutes. Reduce heat to medium.

Meanwhile, arrange chicken pieces with thicker portions to outer edges of dish. Re-cover with parchment paper and microwave at high for 4 minutes. Turn pieces over and rearrange and microwave at high another 4 minutes.  Remove chicken pieces from cooking liquid (discard marinade) and transfer immediately to preheated grill. Cook over medium to medium-low heat until chicken is tender and juices run clear when meat is pierced, about 20 minutes. 

Serves 4.