- Grilled Garlic Rosemary and Oregano Chicken
- Roasted Tomatoes
- Corn On The Cob
- Butter Lettuce with Balsamic Vinegar & Extra-Virgin Olive Oil Dressing
Quick Garlic & Herb Marinade
The quantity for the recipe below will make enough to marinate meat to serve 4 to 6 people–in this case 4 to 5 large boneless chicken breasts. I used this marinade on the chicken but it’s great on pork as well.
Note: Only use fresh garlic–not jarred, powder, etc and fresh herbs for this marinade. Don’t have it….make something else.
6 large cloves garlic crushed
1/4 cup finely minced fresh rosemary
1/4 cup finely chopped fresh oregano
zest of 1/2 of a medium size lemon ( can add zest of whole lemon depending on you personal taste)
Juice of the whole lemon
1 1/2 teaspoon kosher salt
1 teaspoon pepper
1/4 teaspoon hot pepper flakes (optional)
1/2 teaspoon paprika (not hot)
1 cup extra-virgin olive oil
Place all the ingredients in a gallon size zip-lock bag and mixed together. Add the meat–chicken or pork that has been patted dry with a paper towel–and zip up the bag removing as much air as possible. Massage the marinade and the meat so that it is fully coated and lay flat. Refrigerate and let marinate anywhere from 1 hour to 12 hours flipping the flattened bag over occasionally. This meat can be cooked on the grill, broiler or in a pan–if cooking in the pan make sure that your start with a hot pan to brown and sear in the juices then lower the heat and cover to cook all the way through.