Good Eats: The Brit's Famous Chicken

Last year, a small portion (about 20 -- yes, that's small) of my family descended on Phoenix for cousins' graduations. Inevitably, I invited the whole bunch over for "an evening catered by Grill Master Steven."

Minutes later, The Brit ran into my office, panicking. "Grill Master Steven?!! We just got the grill! I barely know how to turn it on!!"

I assured him it would be fine. Just steaks and chicken. Maybe some grilled vegetables. And then I immediately skedaddled for a few work days in New York.

While I was gone, The Brit grilled "test steaks" every night (to my and many NYC friends' hooting delight as he sent photos and reviews). And fiddled with "some way to make chicken interesting."

We laughed then, but let me tell you: My Man Make Fire very, very well. In a year, he has indeed turned into a Grill Master -- everything from steaks to ribs to fruit and vegetables and back again.

But the chicken. The chicken has a reputation all its own. It's made ridiculously picky eaters and true gourmands swoon. And the funny thing is: it's so simple.

We use boneless, skinless chicken breasts because they're easy, but you can use any chicken part (or heck -- poultry or maybe even firm fish?) that you like. Consider doubling or tripling the recipe -- it's great the next day and makes an unbeatable chicken salad with just a little mayonnaise, mustard, and a chopped celery stalk and/or scallion. Or you can dice up leftovers and sprinkle on many different soups.

The Brit's Famous Chicken

Serves 2-4, depending on how hungry you are

2 chicken breasts

1 cup mix of chopped fresh herbs, particularly parsley, marjoram, basil, tarragon -- "but whatever's available is OK"

1 whole lemon's rind, grated

Juice of the same lemon -- "pulp is good for extra lemonyness"

Equal amount of olive oil to lemon juice

About 1 tbsp. of mustard -- "dijon works, but a mix of brown and English is better"

Pinch of kosher salt

A few good grinds of pepper

Place everything except the chicken into a snap-top container. Shake well to combine. Add chicken breasts "and stab them with a fork several times on both sides." Shake again. Allow to marinate for at least 30 minutes "but an hour is better." Preheat grill during last 15 minutes of marinating.

Grill on medium-high direct heat about 6-7 minutes per side or until meat registers 155-160 degrees F. Pour any remaining marinade over chicken before flipping to second side to keep it moist.

When done, remove to clean plate and allow chicken to rest 10 minutes before serving.

Try this with:

• Roasted cauliflower: break head into florets and scatter on baking sheet; toss with 2-3 tbsp. olive oil, salt, pepper, and 3 good dashes cumin; roast for 20-25 minutes at 400 degrees, stirring once midway through roasting
• Grilled zucchini, garnished with a little parmesan cheese
• A simple salad or sauteed kale