Tuesday, May 15, 2012

Lemon Herb Marinated Chicken

With grilling season upon us I plan on doing lots of cooking outdoors. Maybe this will be the summer that I don't hand my prepared meat off to the nearest capable human...my husband/dad/mom to cook on the grill. Maybe I will finally become grill competent. Maybe. Until then, I will continue to be in charge of the marinating, seasoning, prep-ing, if you will. And can I just say I totally have that covered. This recipe for a grilled chicken marinade is so good. So simple. Simple. Clean. Fresh. Really spring/summery. I made it for mothers day dinner and my family said they felt like it was gourmet. "So fancy", my sister said. I neglected to tell them that it took me less than 5 minutes to pour everything into a ziplock bag and let it sit in the fridge all day, and then handed it off to my husband and dad to cook on the grill. They can think that it was much more complex and time consuming, I'll look more impressive that way. The next time you're looking for a way to jazz up you standard grilled chicken breasts try this recipe it will knock you socks off.

Lemon Herb Marinated Chicken

4-6 Medium/large chicken breasts (you could also use chicken tenders the only thing that would change is the number you would use and the amount of time they would spend cooking on the grill. Because the tenders are smaller use more like 8-10)
1/2 lemon, juiced
4 Tbsp olive oil
1/2 c. white wine vinegar
6 Tbsp fresh herb chopped (I used rosemary, but you could use thyme, oregano, marjoram etc. If you're using an herb other than rosemary or thyme I would recommend halving the amount the recipe calls for, because some other herbs tend to be stronger.)
4 garlic cloves, minced
2 tsp salt
1 tsp pepper  

In a small mixing bowl whisk together lemon, oil, vinegar until incorporated. Add to bowl herbs, garlic, and salt and pepper. Whisk well to combine. Set aside while you trim the fat off chicken breasts (or tenders). Put chicken in a zip lock bag (use two bags if the chicken seems too crowed, my chicken breasts were pretty big I had 3 breasts in two bags) whisk marinade again before adding to bag(s). Pour over chicken and squeeze all air out of the zip lock bag and close. Allow chicken to marinade at least an hour or as long as you want. Really you cant screw that part up. I started my chicken in the morning and put it in the fridge to sit until evening when it hit the grill. Grill chicken breasts until no longer pink (Adam says about 6 minutes on each side). Serve with rice or over a salad or with roasted potatoes, really the options are endless. Enjoy!