Summer is approaching and as soon as it became warmer (which for us is usually 60 degrees), Danny takes out the grill. I’d like to take a moment and tell anyone that actually has a backyard, patio or even a balcony to be thankful you have one. It’s the one attribute we miss from my old apartment. Each time we drag the grill (and charcoal) out from the storage unit (a good walking distance away) and into the little courtyard we have in front of our building, there is a silent moment of patio barbecues of years past.
Anyways, marinades are the easiest ways to season your meat or even vegetables. A great tip I do is pour the marinade (maybe 1/4-1/2 cup) into a ziplock bag with two servings of chicken and then freeze for another time for us to eat. As you defrost it, it continues to marinade and makes the chicken even more flavorful. My favorite combination (especially for chicken) is rosemary and lemon.
I have learned over time that blending the marinade in a food processor or even blender is the best way to go. Why? Because all the ingredients distribute evenly and just makes the food taste even better. This marinade is SO flavorful, smells divine and honestly makes me feel like I’m back in Italy (don’t know why but just work with me here). I also provided the recipe (if you even call it that) for chicken kabobs which is what we used the marinade for but you could honestly put this on anything…pork…steak…vegetables…your toddler…perhaps your husband?
- 3-4 sprigs of rosemary (stems removed)
- 1/3 cup of olive oil
- 2-3 large cloves of garlic
- 1 lemon juiced and zested
- ¼ cup of white wine
- 1 teaspoon of salt
- ½ teaspoon of pepper
- 1 teaspoon of honey
- 1 ½ teaspoons of spicy brown mustard (or regular grainy mustard)
- This is best made in a magic bullet, small food professor, mini ninja (that’s what I used) or regular blender. Place all ingredients in kitchen tool of your choice and blend until it looks like a dressing.
- Pour over chicken or meat and let marinade for 1 hour. OR place 1/3 cup of marinade into single (or double servings of meat) in a zip lock bag. Take as much of the air out as you can and seal it.
- Label it and place it in the freezer for a meal at another time. It will marinade even more as it defrosts the next time you want to eat it
- This marinade works with just about anything! Food, of course.
Chicken Kabobs Makes 4 servings
2lbs of chicken breast cut into 1-inch pieces
1 yellow bell pepper cut into 1-inch pieces
1 red bell pepper cut into 1-inch pieces
1 red onion cut into 1 inch-pieces (optional)
Pour marinade over chicken and marinade for an hour. Skewer the chicken, peppers and onions, alternating between each ingredient. Grill until chicken is cooked, if you’re unsure, use a meat thermometer. Insert it into the chicken and make sure it reads 165 degrees. (If you realized the chicken isn’t cooked when it’s taken off the grill, simply place in the oven at 325 degrees and bake for about 5 minutes.)