I am not going to post a recipe for this one. I didn't measure anything out this time, just "seasoned to taste." But I will at least give you the ingredients. I paired this up with a veg. med. & everything was cooked on the grill. I thought of doing some rice to go with it, but decided against it because it really wasn't needed & rice is not a grill type food. I also at the last minute decided to do a lemon pepper sauce. This was a big hit with some, but for others it was a bomb. So either way it made an impact. By itself it was too sour, but was really good with the chicken. The family gave this a A grade.
OK I made a brine with water, juice from 2 lemons & 2 limes, basil, oregano, marjoram, salt & fresh ground pepper. Soaked the chicken (today was 3 hours, but I usually like to soak it over night). The veg. med. was made of asparagus, green beans, corn & red skinned potatoes. Fresh, not frozen. I put these in a bowl and tossed them by hand with some olive oil (just enough for seasoning to stick) garlic powder, sea salt and fresh ground pepper. I then put in a tin foiled pan & topped with about 5 slices of butter then covered in foil. Cooked it on the 3rd tier of my grill starting them half way through the cooking of the chicken.
I squeezed the juice of 2 more lemons/limes with a pinch of olive oil and basted the chicken just before serving. With this I used to make the sauce. I just made a rue then added the juice, pinch of salt & pepper.
This is how I did it. If you try it I hope it comes out just as well for you. When I make this again I'll try to get some measurements of the ingredients to make a recipe. But until then, enjoy. Next up I think we will take a trip to Switzerland (culinary wise).
