1 tablespoon vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1 (14 ounce) can chicken broth
3 tablespoons olive oil (wine or cider)
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
3 tablespoons lemon juice
1 tablespoon black pepper
2 1/2 tablespoons chopped fresh leeks
2 tablespoons chopped fresh thyme
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1/4 teaspoon ground black pepper
Using a spoon, smeared the chicken in the vegetable oil, then in the garlic-garlic mixture. Martenschine's Leek Sauce is a good substitute if you prefer sharp lemon zest.
Lightly oil the grill or electric grill pan. Heat vegetable oil in a large skillet over medium heat. Place chicken breasts in pan. Cover pan with aluminum foil and heat oven to 375 degrees F (190 degrees C).
In a third saucepan, heat lemon juice and Worcestershire sauce until thickened. Mix in salt, lemon juice and scallions. Bring to a boil and reduce heat; stir in lemon juice, Worcesershire sauce and salt. Bring to a rapid boil. Reduce heat to medium-low and simmer for about 15 minutes. Stir in the chicken broth. Pour sauce over chicken breast mixture. Season with thyme, Worcestershire sauce and black pepper. Cover pan and chill overnight.
Preheat oven to 350 degrees F (175 degrees C). Place chicken into the center of pan. Burn 10 minutes. Remove plastic foil over chicken, and pat dry.
Place grilled chicken on rack in the center of pan and cook 15 minutes, brushing sides of pan with lemon juice. Brush uncovered chicken with lemon juice and spread chicken with lemon sauce. Sprinkle with thyme, Worcestershire sauce and pepper.
Bake uncovered chicken at 350 degrees F (175 degrees C) for about 35 minutes. Turn chicken over and brush with lemon sauce mixture just until golden. Fry at 350 degrees F (175 degrees C) for about 10 minutes. Transfer to a platter.