Anne Burrell's Grilled Chicken with Dijon and Meyer Lemon

We invited Chuck and Gayla Tighe over for dinner as Tara wanted to try one of Anne Burrell's recipes. Alexa and her friend Chance joined us. Tara settled on the Grilled Chicken with Dijon and Meyer Lemon for the main course.

I fired up the Big Green Egg after the chicken had marinated for 6 1/2 hours. I followed the directions to a T and when the meat thermometer said 165 degrees, I pulled the chicken off of the grill and let it rest for 5 minutes under foil in a pan.

Anne's Chicken

The amazing mustard and lemon made for an excellent taste. I grilled lemons cut in half the final 6 minutes which we squeezed on top of the chicken. When you grill a lemon, it opens up all of the cells and makes it very easy to get all the juice out of a lemon. In fact, it is surprising how much juice comes out from grilled lemon.

Hats off to Anne Burrell for this recipe. It was a home run all the way around. I was worried the lemon would be overpowering, but that was not the case at all. It was a perfect balance. We had rice, asparagus, bread, cheese, sausage, tomatoes, wine and finished it all off with chilled fruit and home made whipped cream. A wonderful summer meal was enjoyed by all - not to mention a really nice visit.

Tonight? We are celebrating the end of summer orientation (my last group of freshmen is today) by camping out at Lake Ahquabi this evening. We will bring along the mountain bikes to ride around the trails. The dinner plans include smoking salmon over the open fire for dinner. We'll be camping with Lisa Seidenkranz who will snag a spot this afternoon while we are at work. The plans are to make a big meal at the campsite while we sit and visit under the stars. We will be trying out our new tent (Kelty Hula House 6) that I bought on clearance last week.

Get out there and enjoy the season!

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