It’s been a while since I had something new to post from my kitchen. I’ve been sticking to the same things and haven’t really changed it up much. You could say I’m in a bit of a rut.
This weekend we had company over so I searched Pinterest for recipes that I could make to feed my guests. I figured anything I made could turn into food for the week, that is if anything was left over. I started out with this recipe for a Lemon and Garlic grilled chicken. It sounded really tasty. But I noticed the pin I shared with this recipe said that they used Italian seasonings instead. So I did a quick check of my spice cabinet and realized I had something different although, my Italian salad dressing mix. These packets come in handy fairly often so I keep a few on hand. Before I had even started cooking, I was already making adjustments to the recipe.
I ended up tweaking the recipe to my own liking. First I let the breasts marinate for over 24 hours. And every once in a while I’d go into the refrigerator and flip the bags around, moving the chicken inside the bags and giving them a good toss.
Also I didn’t flatten the chicken and I made two baggies with three breasts in each. Pounding out each breast sounds like a great way to relieve tension but I didn’t have the tools nor the time to do so. I think separating them into two bags and letting the sit over night worked out perfectly.I decided, after the whole thing, that I would use less oil. I’m a fan of olive oil but sometimes it can be too strong. In this case it was a bit too much and I would rather taste all the other ingredients rather than the oil. Just a note for the next time I make this.
Even the little guy got into the mixing action. Once the chicken made it into the baggies, we gave them a good shake, rattle, and roll. I may not have flatten them out with a mallet but I did massage those seasonings into them through the bags.
Now for the recipe I ended up using. I doubled this recipe and divided it into two baggies.
6 boneless, skinless chicken breasts (3 breasts per baggie)
6 tablespoons extra virgin olive oil
1 large garlic cloves, minced
1 packet of Italian salad seasonings mix
salt and pepper to taste
1-1/2 teaspoons lemon zest, from one lemon
In the end these chicken breasts came out moist, juicy, and super flavorful. That lemon zest really comes out in the flavors.
We had more than chicken on the grill so we had a lot left over to eat the rest of the week. I’m curious how this recipe would turn out in the oven so I mat attempt it again this time with thinner chicken tender pieces.
Ahhhh, the smell of the grill! We made chicken, sausages, and some carne asada. Carne is a must at every barbecue. Even though I cooked and prepped for a get together, in the end we have enough food already made that I turned out to be a meal prep for the week!
And we all had a great time. Lots of laughs, great food,a nd great people all together just because.