Susan Hanna

Recipes usually suggest marinating chicken before grilling, butthis recipe from Martha Stewart Living suggests coating the chicken with a marinade afterwards. It’s quick, easy and tastes great. Any mixture of herbs would work well. You can also use skin-on, bone-in chicken thighs.

 Avoiding Additives and Preservatives

 Use freshly squeezed lemon juice, as the concentrates contain sodium benzoate. For more recipes using all-natural ingredients, visit www.eyeforarecipe.ca.

 Ingredients

  •  2 tablespoons (30 ml) fresh lemon juice
  • 3 tablespoons (45 ml) extra-virgin olive oil
  • 1 large clove garlic, minced
  • 1 cup (250 ml) lightly packed mixed fresh herbs, such as parsley, cilantro, dill, mint, and chervil, finely chopped
  • 6 boneless, skinless chicken thighs (about 1 ¾ pounds/794 grams), pounded to make even (optional)
  • Coarse salt and freshly ground pepper

grilled marinated chicken thighs

Preparation

  1. Preheat grill to medium-high. Combine lemon juice, oil, garlic, and herbs in a baking dish.
  2. Season chicken with salt and pepper and grill, turning frequently, until cooked through, about 10 minutes. Transfer to baking dish and turn to coat with marinade. Serve immediately, or refrigerate chicken in marinade up to 1 day, turning to coat a few times. Serves 6.

 From Martha Stewart Living