By Vida Gustafson
This recipe is the holy grail of marinades and perfect for the outdoor grilling season. I had to ask my mom’s permission to give this one away and, luckily for you, she agreed!
I use it mainly for chicken before grilling, but there isn’t a protein or vegetable that isn’t improved greatly by a couple of hours of soaking up these aromatic and mouthwatering flavors. Thanks to the amount of lemon, there is very little salt needed and no sugar at all.
This amount of marinade is the ideal quantity you’d need for 1.5 to two pounds of chicken drumsticks, wings or thighs. It is also endlessly customizable once you know what herbs you prefer (or have available ) and how strong you like the garlic.
Feel free to use dried herbs if fresh isn’t available, but use only about a third of the amount, because dried spices are more concentrated in flavor and can become astringent easily.
2 tbsp rosemary (chopped) 1 tsp, if dried
2 tbsp oregano (chopped) 2 tsp, if dried
2 tbsp thyme (chopped) 2 tsp, if dried
2 tbsp parsley (chopped) 2 tsp, if dried
4 cloves of fresh garlic (chopped)
Juice and zest from 2 lemons.
1 tsp black pepper
1/2 tsp salt
1/4 c olive oil
After combining all the ingredients, place chicken in a lidded container or Ziploc bag, cover with the marinade and let it sit in the fridge for a minimum of 1 hour to a maximum 5 hours.
Grill as you normally would to an internal temperature of 165 degrees Fahrenheit. While grilling, baste with the remaining marinade. You can usually tell that it’s done if the meat pulls away slightly from the bone.
I recommend grilling, because the little bit of smoky char rounds out the flavor profile perfectly. I also recommend bone-in and skin-on chicken, especially if you’re going to be grilling.
This transforms into a complete meal by adding a simple salad and a baked potato.