While out in the Wild West, I wanted to try some new recipes. Right now, Brian and I are loving grilled chicken, so I decided to try a marinade, then we grilled the chicken. The recipe I followed recommended baking the chicken in the juices, but I much prefer grilled chicken :-)
Lemon & Herb Chicken Marinade
1/3 cup fresh squeezed lemon juice2-3 garlic cloves, minched
2-3 tbsp olive oil
2 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
1 tsp salt
1 tsp black pepper
Mix up well then put chicken & marinade in a zip lock bag. Place in a bowl (to keep from leaking) and marinade in refrigerator for 2+ hours. Be sure to turn the bag half-way through to make sure the chicken is being evenly marinaded. If you plan to grill the chicken, lay it out on the counter 30 minutes before grilling.
Although I LOVED the chicken, I much rather pair my entree with a yummy vegetable. Since Brussels Sprouts are my favorite vegetable, Nancy (Brian's mom) roasted them in the oven! So simple, exquisitely yummy!
Roasted Brussels Sprouts (I did this with cabbage for lunch today)
Slice brussels sprouts in half (slice cabbage into four-five, 1 inch pieces)Toss in 2 tbsp olive oil (brush cabbage slices with olive oil)
Spring with Kosher Salt & fresh cracked pepper
Bake on 400 for 35-40 (45-50 for cabbage) minutes, flipping halfway through.
Yummy Rating (1 being the worst & 10 being the best/closest to traditional recipe): 7
Why? We have been eating tons of grilled chicken...and to have something fresh and tangy like this was delicious! The brussels sprouts gave a great additive to the chicken! I even ate the leftover chicken on a salad at lunch a couple days...I must say, the chicken was better fresh off the grill than reheated (thus, the rating of 7).
What is your favorite veggie? How do you cook it?
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