Succulent Lemon and Herb Marinade for Chicken

Succulent Lemon and Herb Marinade for Chicken

grilledchicken (1)Sick of winter? Try my all time favorite go-to marinade that I use year round. It’s as delicious on fish and vegetables as it is on chicken. During the doldrums of winter, parsley and lemon combine for an uplifting-lemony bright flavor. During the summer months I love using Basil as the herb for a definitive taste of summer. Paired with grilled ripe tomatoes it is divine. The key is to use both fresh lemon juice and lemon zest to boost the flavor.

Succulent Lemon and Herb Marinade for Chicken
1 ½# boneless, skinless chicken thighs or breasts

Marinade

  • 1/3 cup of olive oil
  • Zest and juice of one lemon*
  • 2 fat cloves or garlic, chopped or 2 tsp. minced
  • 1/3 packed cup of Basil, Parsley, Dill or Cilantro leaves
  • 1 tsp. of salt
  • ½ tsp. of ground black pepper
  • Pinch of red pepper flakes (optional)

Combine all of the ingredients in a blender or cuisinart and blend until the herbs are finely chopped. Don’t have a blender handy? Don’t worry….Just chop the herbs finely by hand and combine with the rest of the ingredients.

Pour the marinade over the chicken and let marinate at room temperature for a minimum of an hour or overnight in the fridge. Heat your grill to medium high heat. Once the grill is hot, place the chicken on the grill, turning once.

*I love using my microplane rasp to zest the lemon—you only need the yellow zest and not the bitter white pith that is underneath. If you do not have a microplane rasp, then you may use a regular vegetable peeler to carefully remove the zest from the lemon.

 

Authored by: Phoebe Schilla

Phoebe dreamt of going to cooking school as a young child, and when she was 19, she was given the opportunity to study at Le Cordon Bleu in Paris, France. Needless to say she jumped at the chance and hasn’t looked back since. After her return from France she continued her education working in restaurants, and eventually found herself back in Culinary School, this time at the Culinary Institute of America (CIA) in Hyde Park, New York. She spent two years there, and graduated with an AOS degree in the culinary arts. The Cordon Bleu and the CIA couldn’t be more different. The two educational styles complemented each other and gave her a well rounded education. As a result, she knows a lot of minutiae about the culinary arts and feels comfortable cooking just about anything. There is nothing that pleases her more than to make something beautiful and fragrant to eat. This is what she was meant to do, and she loves sharing her cooking skills and knowledge with others. More information and recipes can be found on Phoebe's website, Studio of Good Living!

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