With Memorial Day comes the official launch of grilling season, and every food magazine on the shelves is featuring rubs and marinades to get your meat sizzling up with flavor. Not having access to an outdoor grill, but craving a little charred goodness, I decided to try a recipe from the new issue of Everyday with Rachael Ray for Honey-Lemon Marinated Chicken. The recipe is actually from John Ash and his cookbook John Ash: Cooking One on One
and it was amazingly easy. The marinade is made from honey, lemon juice and zest, olive oil, cumin and oregano. After an hour or so of soaking in the sauce, the chicken is then pan-fried, skin side down, on a skillet. Then it’s baked at 400 degrees for another 20 minutes or so. The skin was nice and crispy and the meat was incredibly moist with just a tinge of sweetness. I served it up with one of my favorite sides: broccoli rabe sautéed with garlic. My secret for that dish is too overcook the veggies, until they’re a little mushy and amazingly flavored. Do you have a great marinade that you love? Please share! – Angela M.
my favorite marinade for chicken is so simple….
boneless, skinless chicken breast (although it works with any sort of chicken)
olive oil, lots of garlic chopped finely, black pepper, sea salt, orange zest and orange juice. mix it all together and pour over the chicken for at least an hour. I usually BBQ it on the grill and serve with thinly sliced oranges on it. For a side we usually do garlic/rosemary/pepper with olive oil drizzled potato slices and zuchini strips that have been grilled.
JWW
Funny I tried this recipe as well – though modified it for a busy weekday meal. Marinated on skinless chicken breasts and “grilled” on the George Foreman. I really liked the flavor but maybe too much cumin ?
hi angela!
i am so happy you loved the mibo beetle. soooo cute!
i have to try this recipe this weekend, looks like a low carb goodie. i’m always watching my good carb/bad carb intake, especially after looking at some of the dresses at anny taylor loft the other day. it’s broccoli and broiled chicken for me! he he.
oh, wanted to tell you that the george forman is a good indoor grill for urban peeps. i have one, a small one that fits two veggie burgers. it’s small for tight city kitchens.
my favorite marinades are from stonewall kitchen. i love that place. google them for their website.
xo
holly
sorry. typo. it’s not anny it’s ann. serves me right for typing on my laptop in the dark!
holly
A friend from Texas taught me how to make a marinade for skirt steak or flank steak for Tex-Mex recipes, especially fajatas.
I know it sounds terrible but it makes the meat so tender and delicious.
Cut up the meat in chunks and put it in a ziplock bag.
Into the bag pour a bottle of beer,
a bottle of Newman’s own Italian salad dressing,
A sprinkle of cumin and the juice of at least one lime.
seal the bag and place in the refrigerator overnight.
Here’s the weird part; the marinade has to be “massaged” into the meat occasionally through out the day and then left overnight.
When you’re ready to cook the meat grease a grill pan slightly with olive oil and a little of the marinade and cook, even better if you can throw it on a real grill.
Ooohwee, that sounds delicious. I am going to try that out tomorrow. Thanks!