I’m so glad you came back.  I was afraid I might have scared you off with that black cloud of grilling hanging over my website, so to speak.  But the important message in yesterday’s blog is that even though grilling animal protein is not the most healthful way to cook, there are many things you can do to reduce the amount of carcinogens that form when you grill.  That, and you may want to think twice about grilling every night and just do it occasionally.  As promised, I have a great recipe for grilled chicken that satisfies more than one of the criteria for safer grilling.

I have been making this chicken since I had dinner at my friend Joaquin’s house many years ago.  Joaquin is one of those people who always responds with a “it was so easy” when you eat something delicious at his home and ask him how he made it.  One of the reasons I adore him is that he is always right.  Take for instance the time he made me “chocolate oatmeal,” which was nothing more than regular rolled oats cooked with water and then finished with chocolate soymilk.  I have since changed it up with chocolate hemp milk and I am thinking I should do a post on it because it is so good and “so easy.”  But then again, I just gave you the recipe in one sentence!  Regardless, I was having dinner one night on his lovely patio many summers ago and he served me the best grilled shrimp ever.  It was simply marinated in lemon juice, olive oil, garlic, herbs and salt and threaded on bamboo skewers.  I’m sure it helped that he grilled them perfectly.  That shrimp dish just reinforced in my mind that when you start with good, fresh ingredients, you don’t have to do much to make something delicious.

So what does this have to do with chicken?  I’m getting to it.  After I overdosed that summer on grilled lemon-herb shrimp, I decided it was too good a recipe to retire so why not just put it on something that wasn’t shrimp.  Chicken!  And it has been my stand-by grilled chicken dish ever since.  My favorite way to make it is the way the recipe is written here with mint, parsley and thyme, but you can vary the herbs based on what you have available.  On Saturdays in the summer, we’ll have friends come down for the day and I will very often grill up a bunch of lemon-herb chicken cutlets and put them out for a make-your-own-sandwich buffet before we head out to the beach.  Even without the herbs, sometimes I’ll grill the chicken to use for sandwiches in the kids’ lunch boxes instead of deli turkey, which I think is a little scary. I don’t know when I came up with the mint drizzle, but it was probably when I had lots more time on my hands.  I will make the drizzle if we have people over, but not usually on a weeknight since the chicken is perfectly tasty without it.  Yeah, yeah.  I know what you’re thinking — but it looks so easy!