Throwing a lemon—skin and all—into the blender may sound strange, but it gets the most mileage out of the intoxicatingly fragrant and relatively expensive Meyer lemon. The whole-lemon puree has the intensity of flavor of every bit of zest and also the perfect balance of acidity and bitterness. During their short winter season, Meyer lemons are available at many gourmet shops and some supermarkets.
TOOLS: blender • fine-mesh sieve • 1-gallon zip-top bag
YIELD: about ½ cup (enough for 2 to 4 servings)
| ⅓ | CUP EXTRA-VIRGIN OLIVE OIL |
| 1 | MEYER LEMON, SCRUBBED AND CUT INTO EIGHTHS |
| 2 | GARLIC CLOVES, SLICED |
| 2 | TABLESPOONS SUGAR |
| KOSHER SALT | |
| FRESHLY GROUND BLACK PEPPER |
COMBINE the oil, lemon, garlic, and sugar in a blender and blend until smooth. Force the puree through a fine-mesh sieve to remove the fibers and seeds. Season to taste with salt and pepper.
SUGGESTED USES: chicken breasts (marinated 2 hours to overnight) or fish fillets, shrimp, or sea scallops (marinated 20 to 45 minutes), grilled
GRILLED CHICKEN BREASTS
FOR 4 SERVINGS, combine the Meyer Lemon Marinade and 4 boneless, skinless chicken breasts (about 8 ounces each), pounded to an even thickness of ½ to ¾ inch, in a 1-gallon zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.
Set the bag aside at room temperature for about half an hour. Remove the chicken from the marinade and pat dry with paper towels, then grill on an oiled grill grate over direct high heat until just cooked through, 10 to 12 minutes, turning once. The chicken will be firm to the touch and the juices will run clear when it is just cooked through. Tent the chicken with foil and let rest for 5 to 10 minutes before carving and serving.
For a light main-course salad, serve the chicken breasts thinly sliced over baby spinach or mesclun greens dressed with a lemon-herb vinaigrette. Or serve accompanied by garlicky wilted spinach or chard.