I have been testing chicken marinades off and on for the last year hoping that I would find a good staple to add to my collection. I think I may have found it. I have been feeling motivated lately and hopefully this energy will continue. I’ve been a busy bee today blogging and working on my little urban garden.
I am not usually good with plants but I am determined and I keep trying but I have no natural talent for it. One of my colleagues grows and sells plants to support his son’s scout troop. Last year I bought a few veggie plants and in the end I had one slowly dying pepper plant that yielded one sad little red pepper that was 1 inch long! Mostly this was because I never moved them to bigger pots.
This year I vow to do better! This year I’ve been given to pepper plants and 2 yellow tomato plants. Today, I transplanted them from there little plastic pots to some bigger ceramic pots. I even managed to rig some kind of stakes using taped up kabob skewers and twigs. I am resourceful if nothing else. I really hope I get something out of these this year. So far so good…
Now that I’ve given you a progress report on my green thumb (or green fingers if you are in the UK – weird) let’s get back to the marinade. I apologise that I don’t have an after shot of the grilled chicken I made from this but it was so tasty I ate it before I realised I hadn’t taken a picture!
This marinade is very flavorful and still light with a lemony refreshing nature.
Serves: 4 – 6 pieces of chicken
Cooking time: Depending on how you cook the chicken afterward. But try to marinade overnight or for at least 4 hours.
1 garlic clove minced
1 medium onion (1/2 large) – minced
1 generous pinch of coarse sea salt
1 generous pinch of coarse pepper
Flat leaf parsley – chopped into small piece
Extra Virgin Olive oil
- In a large zip lock back pour in about 1/2 cup or 120 ml of extra virgin olive oil.
- Add the minced garlic and onion.
- Add the parsley and a palm full of paprika.
- Add the juice of the lemon to the bag. Then slice the lemon rest of the lemon up and toss it in as well.
- Add your chicken and let marinade for at least 4 hours or overnight if possible.
- I grilled my chicken but you could roast it or pan fry it as well.