![]() I have had plenty when cooking chicken with the skin on, but I can’t help it…I love the skin when it gets a little charred and crunchy! Cook about 10 minutes per side or until a thermometer inserted in the thickest part of the chicken reaches 165 degrees. You want the chicken to cook without too many flareups. Prepare your grill to a medium to low heat. Add the remaining olive oil and saute the garlic until slightly browned, follow by the chicken broth, whipping cream, lemon slices, cayenne pepper, white wine, mirin (if using), salt and sugar. Pour the marinade over the chicken and use your hands to massage the marinade all over it. Remove the chicken from the skillet and set aside. Place the chicken in a sided dish large enough so that it can all fit in one layer. I think it is easier to grill this way rather then leaving the legs whole. I like to use chicken leg quarters and I separate the thigh from the drumstick. I am just missing the sage, but you can feel free to add it if you like. Then lots of garlic is added along with fresh rosemary, parsley, and thyme. ![]() The zest of one lemon and the juice of two lemons make up the base of this marinade. Making the lemon, garlic and herb marinade I would recommend no more then 30 minutes for fish or seafood. Because of the amount of lemon in the marinade if you leave the fish in it too long it will start to breakdown and can become mushy. When I am cooking poultry or pork, I will let the meat sit in the marinade for a couple of hours. I wrote this recipe for chicken, but I have used this on pork and fish as well and it is just as good, so feel free to experiment. They just meld together perfectly and bring out the best of the chicken. Cooking it on the grill adds a little char from the fire that just makes this over the top good! You will find that this recipe is a real crowd pleaser because none of the flavors are overpowering. This marinade is unbelievably fragrant and the flavors in the chicken are fresh, a little tangy and garlicky! You will notice the garlic in this dish, but it is tamed down by the freshness of the herbs and lemon. The chicken is easy to prepare, doesn’t need to be marinated overnight and everyone loves it! The marinade makes this a moist, softly citrusy, and herbal chicken. Lemon, garlic, and herb marinated grilled chicken has become one of our favorites. ![]() Grilled chicken is quite possibly one of the things we eat the most during the summer. ![]()
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