dinnertime: grilled lemon chicken

Yesterday, Bruce made me dinner. It was low-key and really nice. He'd offered last week, but I had dinner plans with my parents. He planned on making it gluten free when he went to the store, and bought gluten free soy sauce. (:
This recipe is super easy, super tasty, and super low-maintenance. I'll talk a little bit more about the potential here at the end, but first... recipe.

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Grilled Lemon Chicken
1/2 cup fresh lemon juice
1/2 cup gluten free soy sauce
1/2 tsp. ground ginger
1/4 tsp. ground black pepper
4 (6 ounce) boneless, skinless chicken breast halves

Take the first four ingredients and mix them together (you can use a small bowl for this). Pour the mix into a large ziplock baggie. Rinse the chicken, pat dry, and add it to the bag. Close the bag and massage the liquid mixture into the chicken. Put the bag into the refrigerator to marinate for at least 20 minutes (we did about 30, but you can leave it for up to 24 hours).

You can make this on an outdoor grill or on the stovetop. We used the stovetop, and I would suggest using a flat skillet instead of a pan. Heat the skillet up to medium-high heat. Place the chicken on the skillet and discard the excess marinade. Cook until the chicken is no longer pink - about 6-8 minutes on each side. We also butterflied the chicken and grilled the middle for a couple minutes.

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Bruce says that the chicken is good as leftovers as well. You can absolutely make and marinate the chicken the night before or morning of, let it sit, and then take fifteen or so minutes to fry it up.
Pair the chicken with sides like green beans and mashed potatoes, or cut it up and add it to a salad.

(The original recipe can be found here. Bruce modified it slightly.)