One of the impressive areas of Umbrian cooking is their grilling. Though there is some seafood in the area from the lakes in the region, being landlocked leads to meat and poultry being much more common in Umbria. This recipe is quite straightforward. You can marinate the chicken anywhere from 2 hours to 2 days. I ended up marinating mine for 2 days by accident (We ended up going out to dinner on the night that I began marinating it, and I didn't get around to cooking it until 2 days later), and I am glad I did. It was super tender and the flavor was strong and vibrant.
Grilled Herb-Rubbed Chicken
Adapted from Rustico Cooking
4 chicken breasts
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons rosemary, minced
2 tablespoons thyme, minced
4 garlic cloves, minced
1 teaspoon pepper
1 teaspoon salt
- Trim fat from the chicken. Place in a large bowl or container.
- Add the oil, wine, rosemary, thyme, garlic, pepper and salt. Toss to coat the chicken. Let marinate for 2 hours at room temperature or for up to 2 days in the refrigerator.
- Heat the grill to medium-high. Place the chicken on the grill and cook about 5-7 minutes per side, or until cooked all the way through. Serve hot.
Ryan's rating of Grilled Herb-Rubbed Chicken - 5. (He actually said it was a 10, but 5 is as high as we go here.)