One of my summer mainstays is chicken breasts marinated in Emeril Lagasse's Rosemary Garlic Marinade and grilled on a very hot grill to seal in all of the juices. Unfortunately it disappeared from the market 2 years ago and I have exhausted by stockpile and have to resort to experimentation. Here is my latest attempt...
2 cloves garlic, finely minced
zest and juice of 2 lemons
2 T. finely chopped rosemary
1/4 c. olive oil
1/2 tsp. each sea salt and freshly ground black pepper
I throw all of the herbs onto my mezzaluna and chop away until all of the oil and scents combine. I love the aromas. Then toss it all into a bowl and add in the lemon zest and juice and drizzle in the olive oil and whisk. Pop chicken breasts and marinade into gallon ziploc bags and refrigerate 2-4 hours before use. I sometimes freeze them just like that if I have more than we can use. If a grill isn't available, I cook the chicken in a glass dish for 45 minutes at 375 degrees.
0 comments:
Post a Comment