Number 34 - grilled chicken with rosemary and lemon from AllRecipes.
Marinate 6 chicken breasts in the following:
1/2 cup olive oil
1/2 cup fresh rosemary (or 2 Tbl. dried)
3 cloves garlic
zest from an entire lemon
1/4 cup fresh lemon juice
Mix the marinade.
Sprinkle salt and pepper on chicken breasts, and brush half of the marinade over them.
Refrigerate for 3 hours.
Grill the chicken while brushing with the rest of the marinade.
We cut chicken into strips and put it on sandwiches.
The original recipe called for butter instead of olive oil in the marinade. I don't know what idiot decided that BUTTER is a good ingredient for marinade. I melted it so it would be a liquid, but it congealed right back up as soon as the lemon hit it not to mention when I tried to brush it on the cold chicken. It all tasted fine, which is why I'm posting the recipe in the count, but making it was a mess. I also couldn't separate out part of it for the original marinade and part for basting later on the grill. Dumb.
Showing posts with label grill. Show all posts
Showing posts with label grill. Show all posts
02 September 2009
10 January 2009
marinated grilled asparagus
Growing up I never ate asparagus - Mom didn't like it so she never made it for the family. I had it a few times in college and liked it alright, but then Aaron made it for my birthday dinner, and I was hooked. Even Mom liked it!
2 bunches of asparagus
1 bottle of Italian dressing
tbsp lemon juice (he never measured)
salt and pepper to taste
To figure out what part of the asparagus is good (since the ends can be very tough), grab each end and gently bend until it snaps. The top part is good, and toss the rest.
Take the asparagus and place in a large (gallon size) ziplock bag. Pour in the Italian dressing, and a squeeze of lemon juice, and a bit of salt and pepper. Close the bag, shake it all up, and then refrigerate for at least an hour (for best results leave overnight). Preheat your barbecue to high heat. Place asparagus on the grill for 2-3 minutes, turning often. There should be slight grill marks, but nothing too dark. Remove from grill and serve. (This does work on the stove as well, but nothing beats the taste off the barbecue.)
2 bunches of asparagus
1 bottle of Italian dressing
tbsp lemon juice (he never measured)
salt and pepper to taste
To figure out what part of the asparagus is good (since the ends can be very tough), grab each end and gently bend until it snaps. The top part is good, and toss the rest.
Take the asparagus and place in a large (gallon size) ziplock bag. Pour in the Italian dressing, and a squeeze of lemon juice, and a bit of salt and pepper. Close the bag, shake it all up, and then refrigerate for at least an hour (for best results leave overnight). Preheat your barbecue to high heat. Place asparagus on the grill for 2-3 minutes, turning often. There should be slight grill marks, but nothing too dark. Remove from grill and serve. (This does work on the stove as well, but nothing beats the taste off the barbecue.)
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