1. In a large mixing bowl, whisk together oil, sugar, zest and rub.
2. Add chicken to the bowl; toss to coat with marinade. Refrigerate, covered, for 30 min. to 2 hrs.
3. Preheat a grill or grill pan to high heat.
4. Grill chicken over direct heat, lid down, until cooked through (about 8 min.), turning once.
5. Remove chicken from grill; tent loosely with foil and let rest for 5 min.
6. While chicken rests, grill lemon slices until grill marks form (1-2 min. per side).
7. Plate chicken with grilled lemon slices; drizzle with warm sauce.
8. Serve with warm pasta or rice.

LEMON BUTTER SAUCE: In a medium saucepan over medium-high heat, combine ¾ cup Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department), ½ cup dry white wine, and 2 tbsp. rice vinegar or Champagne wine vinegar; bring to a boil. Cook until reduced to about ¼ cup (about 15 min.). Whisk in 2 tbsp. heavy cream. Reduce heat to low; whisk in ¼ cup (½ stick) cold Kowalski's Unsalted Butter a little at a time until melted. Season sauce to taste with freshly ground Kowalski's Sea Salt and Black Peppercorns. Makes about ⅔ cup.

Switch-Up:

• Serve chicken over a whole-wheat or bean-flour pasta or over brown rice to get extra fiber and vitamins.