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Herb Marinated Chicken

Herb Marinated Chicken

Herb Marinated Chicken

Hello everyone, it’s been a long while since I have posted. I have no good excuse except I have just been too busy enjoying things around the house and yard.  I’m glad to have picked up the computer again and hope you all will enjoy this simple yet flavorful marinade recipe. It’s early summer and my herb garden is in full bloom and that always get my taste buds anxious for new recipes.

Ingredients:

  • juice of 2 lemons
  • 1 white onion
  • 3 to 4 garlic cloves
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • handful of fresh parsley leaves
  • handful of fresh spearmint leaves
  • a pinch of saffron
  • a splash of rosewater
  • 1 cup of water

Using a food processor, combine all the ingredient and pulse until completely blended. This fresh tasting marinade is a great pair with chicken. Just place some chicken thighs in a zip-lock gallon sized freezer bag, add the marinade, seal and refrigerate for at least 4 hours. Grill or bake when ready. We like to pair it with a little onion-peach salsa for dipping.

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Posted by on June 8, 2014 in Chicken, Dry Rub & Marinades

 

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Citrus & Saffron Grilled Chicken

Citrus & Saffron Grilled Chicken

Citrus & Saffron
Grilled Chicken

It’s summer time and grilling chicken is a must. I love citrus and saffron flavored chicken. Here’s an easy way to have it all.

Ingredients for brine:

  • 1 1/2 cup apple cider vinegar
  • 1 grapefruit, peeled and quartered
  • 1 TB Kosher Salt
  • 1/2 tsp Saffron
  • half an onion, quartered
  • water if needed

Using a food processor blend all of the ingredients until well blended. Place the brine mixture in a large freezer zip lock baggy and place your chicken pieces in the bag. Swish it all around and refrigerate over night. Add water if you are needing more marinade to cover all the chicken pieces.

Tips: We grill our chicken on low heat for 60 to 70 minutes. Basting frequently during the last 20 minutes of the grilling process.

Ingredients for basting mixture:

  • 1 stick of salted butter
  • 1/4 tsp of saffron
  • juice of 2 limes

In a small sauce pan melt the butter, then add the saffron and limes juice. Use this mixture frequently to baste your chicken on the grill.

 
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Posted by on July 16, 2013 in Chicken, Dry Rub & Marinades

 

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Mark’s Grilled Chicken Kabobs

Grilled Chicken Kabobs

I just love it when Mark cooks dinner. Not only are his meals tasty, but no fuss and easy to replicate. Here’s one of my all time favorite dinners that he surprises me with.

Ingredients:   yields about 6 kabobs

  • 4 boneless, skinless chicken thighs, cut into 6 pieces each.
  • 1 green bell pepper, cored and seeded, cut into 12 pieces
  • 1/2 onion, cut into wedges, you’ll want about 18 good size wedges total
  • 12 new potatoes, sliced in half
  • 2 large tomatoes, cut into 6 wedges each
  • juice & zest of 1 lime
  • juice & zest of 1 lemon
  • salt & cracked black pepper for seasoning

Heat up your grill on medium low to medium heat. Combine the juice and zest from the lemon and lime and set aside. Assemble your kabob skewers by evenly distributing your ingredients and alternating them on the skewers. Mark likes to use potatoes pieces on the ends to hold everything on. Season with salt and pepper, then drizzle some of the lemon lime mixture over the kabobs. Place them right on the grill and cook for 1 hour, rotating every 10 minutes until the chicken is fully cooked and you have a nice char on everything. Baste with the lemon lime mixture periodically.

 
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Posted by on June 29, 2012 in Chicken, Paleo recipes, Vegetables

 

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