Spicy Rosemary Grilled Chicken

Marinades for grilled meat often include both an oil and an acid. This is because the flavors of some herbs and spices are oil soluble while others are acid soluble. Lemon juice is a fairly strong acid and turns the meat in this recipe very white. Lemon juice has the same effect upon muscle proteins as heat, which is the reason ceviche works.

Serves 2

1very large chicken breast, or 2 small ones

Spicy Rosemary Marinade

Olive oil for brushing

Salt and pepper to taste

Prepare the marinade (recipe follows). Place the chicken between two pieces of plastic wrap and pound it to a uniform thickness (about 1/2 inch thick). Add the chicken to the marinade, zip the bag almost closed, expel as much air as possible, and zip the bag fully closed. Marinate refrigerated for 1 to 3 hours. The marinade will not penetrate but will thoroughly season the surface. Prepare the grill for direct cooking over a hot fire. Remove the chicken from the zip-top bag, discarding the marinade and lightly brush with oil. Season to taste with salt and pepper. Grill directly over the fire for 4 minutes per side, then an additional 2 minutes on the first side, or until done.

Spicy Rosemary Marinade

3 tablespoons olive oil

3 tablespoons fresh lemon juice

1 tablespoon chopped fresh rosemary

1 clove garlic, crushed

1/2 teaspoon salt

1/4 to 3/4 teaspoon red pepper flakes

Combine all ingredients in a zip-top plastic bag, zip fully closed. For best results, allow the mixture to stand at room temperature for 1 hour for the oil and lemon juice to adsorb flavors.