Summer is the time for grilling. I know plenty of women who grill, although it used to be more of a guy’s only thing. Eric’s dad grilled on the back porch most weekends all year round. The family often tells about a particular grilling incident involving their father. Eric’s childhood home backed up to a major road in our hometown but a row of hedges blocked the backyard from the street. A cop was driving down that road and saw smoke coming from the back of the house. He pulled the police car over, put on the flashing lights and came through the hedge and down the hill into the backyard. The cop thought the house was on fire & asked if the fire department was needed. Eric’s father replied, “No, I’m just grilling chicken!”
I don’t know any comical grilling stories about my dad, but I do have a great recipe that was his claim to grilling fame! My mom was the cook in my family but my dad did a bit of cooking on the grill. I’m sure he did burgers and dogs and steak, but what I remember most is his chicken. It was his summertime specialty.
Lemon – Mustard Chicken (serves 4)
- 2 whole chicken breasts
- 1/4 cup olive oil
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon oregano
- 2 teaspoons yellow mustard
- 1/2 teaspoon salt
- 1/2 teaspoon brown sugar
Combine the oil, juice, garlic, oregano, mustard, salt and brown sugar. Rinse & dry the chicken breasts then pound them to about 1/2 inch thick. Season them with salt & pepper.
Prepping the grill.
Grill the chicken for about 4 minutes on the first side, flip the breasts and baste them with the sauce. Gill on the second side for about 4 minutes, flip them back to the first side, baste that side and cook them for another minute. Serve with some veggies.
Memories of childhood!!
Happy Father’s Day! ~Linda
Lemon – Mustard Chicken (serves 4)
- 2 whole chicken breasts
- 1/4 cup olive oil
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon oregano
- 2 teaspoons yellow mustard
- 1/2 teaspoon salt
- 1/2 teaspoon brown sugar
Combine the oil, juice, garlic, oregano, mustard, salt and brown sugar. Rinse & dry the chicken breasts then pound them to about 1/2 inch thick. Season them with salt & pepper.
Grill the chicken for about 4 minutes on the first side, flip the breasts and baste them with the sauce. Gill on the second side for about 4 minutes, flip them back to the first side, baste that side and cook them for another minute. Serve with some veggies.