Norman’s Grilled Chicken Breasts

Norman’s Grilled Chicken Breasts

I need to get myself motivated again. Ever since the Great Lisle Flood of 2013, I haven't been running. Before the flood, I was running 3 miles, about two or three times a week. Since the flood, I always seem to find an excuse not to run. It is hard to get back to it.

Another problem is that my favorite foods consist of steaks, charred rare; roast leg of lamb and pizza. I usually eat those in massive quantities. I know I should moderate my menu, at least until I’m running every day again. When the guilt finally overrides my appetite, I’ll switch to chicken, at least for one night.

Here is a quick and easy way to grill chicken. Chicken, rice and vegetables, that’s healthy, right? If not, I give up. No way I’m eating tofu and veggie burgers. I’d better fix the chicken soon before I give in and buy a two inch porterhouse steak!

4 chicken breasts

10 juniper berries (sold in the spice aisle freeze-dried)

1/4 cup olive oil

1/2 cup Marsala wine

1/4 cup soy sauce

1/4 freshly squeezed lemon juice

4 cloves garlic, smashed and minced

1 tsp. thyme

1 tsp. red pepper flakes.

Cajun seasoning

Preparation

In a bowl soak the juniper berries for a half hour in hot water. Place the chicken breasts in a large zipper bag and then add the olive oil, Marsala, soy sauce, lemon juice, garlic, thyme and red pepper flakes. Seal the bag and shake well to mix. Allow this to marinate in the refrigerator for and hour or two.

Light the charcoal grill and have the juniper berries ready. Just before you place the chicken on the grill, put the soaked berries on the coals. Grill the chicken breasts about five minutes per side. 

Now pay attention here. Chicken breasts vary in thickness. You have to cook them through or you will get sick. If you aren’t sure if it is done, cut into the thickest one to see. I find that food poisoning will ruin an otherwise beautiful weekend.

When the chicken is ready, remove it to a platter and sprinkle it with a little cajun seasoning and serve.

Serving

You want to serve this grilled chicken next to a big pile of wild rice. I would also add grilled broccoli, zucchini, eggplant and onion (grilled in one of those grill pans with holes) which I season with olive oil and cajun seasoning as it comes off the grill. Don’t forget the homemade bread with butter. Why not add some corn on the cob too. Open a bottle of Merlot and you’ll be good.