Whew, this week is flying by. It’s Thursday already! Holy moly.
I had a very productive Wednesday. Went to work, started on my extended abstract, wrote a proposal, did ALL the laundry (folded and put away, thank you very much), mowed the lawn, did paper work, paid some bills, and did a killer leg workout. And I still found time for a kick-hiney dinner. Win-win-win-win-win…win.
Funny story. Elle HATES baths. When I came back inside from mowing the lawn, looking like a green grassy monster, I headed straight for the shower. As I was waiting for the warm water, I teased her and said, “Elle, wanna take a bath?”
She did not.
So, yesterday, (cue music: all my troubles seemed so far away, now I feel as though they’re here to stay, oh I believe in yesterday)…I marinaded some chicken breasts. They took a nice long 24 hour bath.
Grilled Chicken with before and after marinades
the Herbal Kitchen
- 4-1/2 lb chicken breasts
- 1-1/2 tsp smoked paprika, sweet or hot
- 1 Tbsp marjoram leaves
- 2 Tbsp rosemary leaves
- 1/4 cup flat-leaf parsley leaves
- 3 garlic cloves
- 2 tsp kosher salt
- 1/4 cup + 2 Tbsp olive oil
- 3 Tbsp fresh lemon juice
Blend all the marinade ingredients except 1 tablespoon of the lemon juice in a food processor until you have a coarse puree. Spoon about 1/3 of the marinade into a small container, stir in the last tablespoon of lemon juice, and cover and refrigerate it until you cook the chicken. Toss the chicken pieces with the remaining 2/3 of the marinade and refrigerate it in a covered bowl or resealable freezer bag for at least 8 hours.
Start a charcoal fire in a kettle grill or preheat a gas grill to medium. When the grill is hot, cook the chicken, with the grill lid down most of the time, until the skin is well browned on both sides and the meat is cooked through. Check the meat frequently, rotating it often and keeping it away from hot spots so that the skin does not burn. The breast pieces will likely cook faster, so remove them first to keep the white meat from drying out, and continue to cook the dark meat and wings until the meat starts to pull away from the bottom of the drumsticks.
Brush all the chicken pieces with the reserved marinade and serve warm or at room temperature.
|Thyme for roasted spuragus.|
And ta-da. My weeknight dinner was a success! Super easy <–best part. I would totally try this on cedar plank grilled salmon or pork chops, too. I personally think it is a little too sweet for beef.
Actually, this is the best part –> I got to use Oscar. Yep, I named my food processor.
Tomorrow, (cue music: tomorrow, I’ll love ya, tomorrow. You’re only a day away!) is Friday and that means another weekend is coming! Saweet. I have a meeting on Saturday, but after that little shindig, we’re headed off to Barksdale AFB in Bossier City, LA for an air show. Totally pumped for this one. They have an F-22 demo team! I love this super stealthy aircraft, but I am yet to see one with its feet off the ground.
Don’t forget today is Cinco de Mayo. How are you celebrating?
Have a happy day!
One of my favorite songs was performed fantastically well by Kurt on Glee. No video, just music. Have a listen.