- 6 chicken breast halves
- 1 lemon
- 1 lime
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, crushed
- 1 teaspoon ground sea salt, preferably Fleur de Sel
- 1/2 teaspoon freshly ground black pepper, preferably Madagascar
- 1/2 teaspoon cayenne pepper or crushed red pepper
Rinse chicken and pat dry. Grate the zest from the lemon and lime into a medium bowl. Add the juice from the lemon and lime, plus olive oil, garlic, salt, pepper and cayenne or red pepper. Mix well. Add the chicken and turn to coat. Cover or place ingredients in a large resealable plastic bag and marinate up to 12 hours in the refrigerator.
Prepare a fire, broiler or grill pan on stove. Grill on hot for at least five minutes on each side. Let rest 2–3 minutes. Serves 6.
Patty LaNoue Stearns is a freelancer in Traverse City.