I have recently, thanks to the Haggen meat department, been introduced to Rocky Mountain Products:
http://www.rockymountainproduct.com
... and I have found them to be more than worthy of lauding and praise. Today's recipe features their Lemon Pepper Dry Rub. I have tried this rub on both beef and chicken with great success, but my other half believes that it would also be fabulous on a pork chop. I don't eat pork, so I can't say anything one way or the other, but I do trust his opinion when it comes to meat as I'm a recovering vegetarian. Ha! ANYWAY, onto the recipe.
Things you'll need:
1 1/2-2 Tbps Lemon Pepper Dry Marinade/Rub (or lemon pepper)
5-7 turns Fresh cracked pepper
1-2 Tsp Salt (I prefer sea salt, the new grinders are fabulous- just a couple turns is perfect!)
Juice of 1 small lemon
2 boneless, skinless chicken breasts, less than 1 lb.
1-2 Tbps Olive oil
Make sure the chicken is fully defrosted and ready to marinate. I prefer to let the chicken marinate for a fair amount of time- say, 8 hours- to give the marinade time to work. Place the chicken in the container you wish to use for marinating. Sprinkle the LPDM liberally over the chicken, followed by the pepper and the salt. Douse with fresh squeezed lemon juice then drizzle with olive oil. Work the mixture really well into the meat, then cover and refrigerate. The lemon juice makes a huge difference in the lemon flavour!
When you're ready to cook, pull the chicken out and allow it to rest at room temp for about 10-15 minutes. Set the oven to broil and let it heat while you're waiting for the chicken. When it's ready, place the chicken on a broiler pan and set it under the broiler for about 15 minutes. Cooking time depends greatly on your oven, and you should ALWAYS check to make sure it is fully cooked. You can either slice into it (my method) or you can use a meat thermometer. Chicken is to be cooked to 165-175 degrees. Once you've deemed it "done" you'll still want to leave the chicken to rest for about 5-10 minutes. Cover it with foil and leave it while you finish your sides and starters! This will allow it to continue to cook a bit, but will also help keep the juices in when you cut into it.
