Here is a great summertime marinade for chicken. You can mix it up a little.....serve it with some in-season vegetables to the side, cut it into thin slices and serve it as a salad topping, or you can slice it thin and serve it warm with Alfredo sauce over pasta.
Herb-Lemon Marinade for Chicken
Ingredients:
- 3 T olive oil
- 1 T minced fresh herbs (3/4 T basil plus mix of what is on hand: parsley, chives, oregano, thyme)
- 1 T freshly squeezed lemon juice
- 3 medium garlic cloves, minced
- 1 t sugar
- 1 ½ t table salt
- ½ t ground black pepper
- 2 T water
Directions:
Whisk together ingredients in medium bowl. Tenderize chicken with mallet and score chicken for deeper penetration of marinade. Place marinade and chicken in gallon-sized zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 2-3 hours, flipping bag halfway through. Leftover chicken makes great topping for salads.
**Makes enough for 2 lbs of chicken*.*
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