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Grilled chicken breast
Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.
Prep 35 minCook 12 minServes 4
Ingredients
- 4 boneless, skinless chicken breasts (about 7 oz each)
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper (optional)
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions
- 1. Pound each chicken breast to an even thickness of about 3/4 inch. Bubba reportedly served this menu twice, identically — so we replicate the 2013 recipe to the letter.
- 2. In a small bowl, combine olive oil, garlic, smoked paprika, onion powder, oregano, thyme, salt, black pepper, and cayenne (if using). Add lemon juice.
- 3. Coat chicken breasts in the marinade. Marinate in the refrigerator for at least 30 minutes.
- 4. Remove chicken from the refrigerator 15 minutes before cooking. Heat a grill or grill pan over medium-high heat. Oil the grates.
- 5. Grill for 5 to 6 minutes on the first side without moving.
- 6. Flip once. Cook another 4 to 5 minutes until internal temperature reads 165°F.
- 7. Rest 5 minutes before serving.
- 8. Garnish with fresh parsley. Serve with the full 2013 spread: traditional Caesar salad, green beans, mashed potatoes, corn, macaroni and cheese, and cornbread. Confetti cake for dessert. Same menu, second time, no apologies.
