I am always looking for new chicken marinade recipes. (Got any favorites? Feel free to pass them along!). We buy about 6 lb of chicken tenders from Sam's club whenever we need chicken and I love throwing chicken in a Ziploc bag, adding a marinade, and freezing until we are ready to use. Dinner can't be easier than thawing and grilling. :) Anyhow, I came across this summer marinade in my July issues of All You magazine and knew it would be the perfect way to use up left over lemons and some of the herbs we picked a few days ago at the u-pick farm (I picked lemon balm, oregano, dill, sage, and lavender).
Anyhow, this was a very easy marinade to make, but not one you can make and freeze since the lemon juice will eventually start cooking the chicken if left to sit to long. This marinade needs to be used within 2 hours. This chicken was SUPER juicy and fresh. It was very yummy!
1/4 c fresh lemon juice
1/2 tsp crushed red peppers
1/2 tsp cracked black pepper
4 strips lemon zest
3 cloves garlic, minced
1/4 c chopped fresh parsley
1/4 c chopped fresh basil, cilantro, dill, oregano--or a mix of all 4)
1/2 c olive oil
Combine lemon juice, red pepper, black pepper and salt in a non-reactive bowl and whisk until salt crystals have dissolved. Add lemon zest, garlic, parsley and other herbs. Whisk in olive oil. Use within 2 hours. Stir before using.
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