We bought a grill yesterday! A nice Weber charcoal specimen. And we had big plans to christen it tonight. Then the weather interfered … but that didn’t stop us from enjoying this marinated chicken.
I rubbed the chicken with salt, pepper, ground coriander, and a sage garlic oil that I made for a farmers’ market demonstration recently. Then I scattered herbs and lemon zest over the top, gave the pan a little shake, and interred it into the fridge.
By the time we got around to making dinner—and the dire weather had killed our grilling dreams—the chicken had soaked up a lovely flavor. I browned it in the cast-iron grill pan and then finished it in the oven at 350 F for about 35 to 40 minutes.
Shredded and stuffed into pitas with a tomato, onion, cilantro dice and a feta salad. It was a good save. Now off to Mardi Gras tomorrow!
Lemon Oregano Marinade
Used on three large chicken breasts
Zest from one medium-size lemon, peeled in large strips
Juice from two lemons
2 tablespoons fresh oregano leaves
2 tablespoons sage garlic oil (recipe follows)
1/2 tablespoon ground coriander
Salt & Pepper
Sage Garlic Oil
Makes 1/2 cup
1/2 cup olive oil
6 leaves sage
4 cloves garlic
3 bay leaves
Combine all ingredients in a small saucepan. Bring to a simmer over medium heat, then reduce to low and let infuse for twenty minutes. Remove from heat and let cool for ten minutes. Strain out solids and reserve oil.