While on vacation, we were each assigned a night to make dinner for the family. Our night fell early in the week and we decided on grilled chicken, grilled corn on the cob and Asian slaw. I was able to make my marinade before we left, using fresh herbs from our garden and it was delicious! I adapted a recipe from Janice Cole's cookbook, Chicken and Egg; A Memoir of Suburban Homesteading with 125 Recipes. The Summer Solstice Chicken was so flavorful but not overpowering (but BRIGHT GREEN), exactly what we needed for our relaxing beach meal :)
Summer Solstice Chicken Marinade:
4 cloves garlic, smashed
approx 1 cup chives, chopped
approx 1 cup cilantro
approx 1/2 cup dill
1 medium white onion, chopped
2/3 cup olive oil
2 tablespoons lime juice
1 teaspoon sea salt
1/2 teaspoon pepper
Toss everything into food processor and blend until smooth. Marinade chicken for at least 8 hours or overnight before grilling. Thanks Brittany for the awesome cookbook, it is full of great recipes :)
Adventures with Chris and Sonya-where you can catch up with us and our ever-changing lives!
2 comments:
That sounds delicious! I might need to get a copy of that book, sounds like everything is good so far.
The book is really good, we've liked everything we've tried so far and now Chris really wants chickens :) I would be open to the idea if our yard was bigger!
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