Every Sunday Jodi and I cook a big meal to carry us through the first part of the week. Tonight we are staying true to summer. First we have a vegetable medley seasoned in lemon juice, garlic salt, pepper, fresh herbs and olive oil. I'll grill these in the pan you see behind the bowl. If you don't have one of these pans I highly recommend one. This particular model has a handle that you can remove. This is ideal for grilling in case you want to put the cover down. Second we have skinless, boneless chicken thighs. I like thighs because they are full of flavor and they don't dry out like breasts. Tonight I'm trying a new marinade. Lemon juice and zest, garlic, ground fresh Rosemary, minced sage, olive oil, sea salt, and pepper. Lastly we have fresh strawberries from the Burlingame farmers market.
I'm hoping the chicken turns out. I typically use a marinade that I learned from an old friend, it is bullet proof. In case you want it here it is.
- 1/2 cup soy sauce
- 1/4 cup red wine vinegar
- 1/4 cup oil
- 2-3 cloves garlic minced
- 1-2 tablespoons dried oregano
- Marinade for as little as 1 hour, max 1 day
I've found any marinade with soy sauce makes a great chicken marinade because it really penetrates the meat fast. Enjoy!
No comments:
Post a Comment