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kamado cookbook ：Grilled Lemon Herb Chicken

Ingredients:

●4 boneless, skinless chicken breasts
●1 lemon, zested and juiced
●3 cloves garlic, minced
●2 tablespoons fresh herbs (such as rosemary, thyme, or oregano), chopped
●2 tablespoons olive oil
Salt and pepper to taste

Instructions:
1.In a bowl, combine the lemon zest, lemon juice, minced garlic, chopped herbs, olive oil, salt, and pepper. Mix well to create the marinade.
2.Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour (or up to 4 hours) to allow the flavors to infuse.
3.Prepare your Kamado grill for direct grilling over medium-high heat (around 350°F to 400°F or 175°C to 200°C). If using charcoal, arrange the lit coals for direct grilling.
4.Remove the chicken from the marinade and let any excess marinade drip off. Discard the marinade.
5.Place the chicken breasts on the preheated grill grates. Cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center.
6.While grilling, you can brush the chicken with any leftover marinade during the cooking process for extra flavor.
7.Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.
8.Serve the grilled lemon herb chicken with your favorite side dishes, such as grilled vegetables, salad, or rice.

Remember to adjust cooking times based on the thickness of the chicken breasts and the specific temperature of your Kamado-style grill. Always use a meat thermometer to ensure the chicken is fully cooked and safe to eat.