Meyer Lemon Glazed Chicken

One of my favorite things about our new apartment is the little gas grill sitting out on our porch. Grilling has always been one of those quintessential California activities in my mind. When I was growing up a good portion of our meals were cooked out on the patio, and whenever we had a party, you could be sure to find Dad standing out back with tongs in one hand and a beer in the other. And sure, charcoal grilling can provide more flavor, but having a gas grill means you can fire it up and have dinner on the table in 20 minutes. We’ve been getting good use our of our little Weber, and one of the best things to come from the grill since we’ve moved here is this Meyer Lemon Glazed chicken.

Last Christmas, my Aunt Cathie brought my parents a goodie basket of gourmet treats from her friends at Bassetti Vineyards in Cambria, California. Included was a little jar of Meyer Lemon Jelly, which I snagged and brought home with me, dreaming of all kinds of creative uses to which it could be put. But I didn’t think of just the right thing until I dreamed up this glaze.

This is a very simple glaze, and while it might taste a little too mustardy before it goes on the grill, the fire brings out the sweetness in the jelly and balances the flavors nicely. Just baste the chicken while it’s on the grill, like you would with barbecue sauce. I served this grilled chicken with some lightly sauteed broccoli rabe, brown rice, and some chopped avocado for a perfect California dinner.

Meyer Lemon Glazed Chicken
Not sure where to find Meyer Lemon Jelly? Amazon has a small selection, or you could check out a gourmet market or Whole Foods in your neighborhood. Lemon curd might work, but I can’t make any guarantees. You could try this with orange marmalade, too: To give it a little more tanginess, add one or two teaspoons of lemon juice. If you’re feeling ambitious, you could make your own.

• about 3 tablespoons Meyer lemon jelly
• about 2 teaspoons Dijon mustard
• about 2 teaspoons Olive Oil
• a pinch of salt
• 2 boneless, skinless chicken breasts, or whatever poultry or cuts you prefer

Mix everything but the chicken together in a small saucepan over medium heat. As it warms and becomes smoother, give it a taste, and adjust the seasoning to your liking. Add a little more olive oil if it’s too thick, or the mustard is way too sharp. Keep in mind that the mustard taste will mellow a little bit on the grill.

Once the glaze is smooth and flavored the way you like it, remove the saucepan from the heat. Turn on the grill to medium heat, and give each chicken piece a quick dunk in the glaze. Wipe off any excess glaze, and put the chicken pieces on the grill. Cook them for about four minutes on each side (depending on the size), basting occasionally with the rest of the glaze. Once the chicken is cooked through, remove to a plate and let rest for a few minutes before slicing.