Grilled Chicken with Italian Herb Marinade

Grill this tasty chicken after marinating it in a lemon-olive oil marinade with Italian herbs. Easy peasy on a warm day. I served it with grilled eggplant salad

eggplant and chicken with pasta

served it with grilled eggplant salad,  linguine or spaghetti with a bit of grated Parmesan on top.

Ingredients:

herbs

Juice of one large lemon

1/4 cup EVOO

Several grinds of black pepper and of garlic-onion salt

Several shakes of red chili pepper flakes

1 tsp dried basil

1 tsp dried oregano

1 tsp dried thyme

1 sprig rosemary, minced

1 sprig fresh oregano (optional but nice), minced

3 cloves garlic, minced

2 thin-sliced chicken breasts

Directions

Combine marinade ingredients in a plastic or glass container. Immerse chicken in it and marinade for 1 or 2 hours. Heat grill to high and place chicken on it. Turn grill to medium. Flip chicken over when one side is cooked, then pour a little marinade on it and cook the other side. Chicken should be brown but not dry.

Serve with pasta. Nice paired with grilled eggplant salad and chopped artichoke hearts and sprinkled with Parmesan.

pasta chicken eggplant artichoke heat and Parmesan

 

Twice Cooked Fajitas

For Cinco de Mayo I am making fajitas: spicy from two kinds of chili,  fragrant with lime, and tipsy on beer.  This recipe was inspired by my late brother-in-law and Texas barbecue master, Larry Luna. The juicy and flavorful chicken is twice cooked, first on the grill, then braised in the oven with its marinade.  I made  chicken fajitas  here, but you can also make them with skirt steak. Marinade the steak for at least 3 hours, grill it whole, then cut across the grain into strips before braising it in the marinade.


Serves 4

¼ cup boiling water

3 dried chilies such as Chile California, stems removed

2 jalapeños

1 tsp oregano

1 tsp cumin

1 tsp salt

1 cup light-colored beer such as Tecate

2 limes, juiced; zest peeled in long strips

1 whole boneless, skinless chicken breast fat trimmed and sliced,  or  2-3 lb skirt steak.

1 small onion, sliced

4 bell peppers (1 red and 3 green), seeded and cut into strips

2 Tb olive oil

If using skirt steak, slice against the grain and cut into strips. Trim off the fat. Using a tenderizing mallet, pound each strip so that the tenderizing marks show. This is a good way to work out your frustrations and aggressions.

Add chilies to boiling water and let soak for at least 15 minutes. Peel lime zest with vegetable peeler into a long strip, then juice limes. Pour beer, 1 Tb olive oil, and lime juice in blender. Add chilies, jalapeños, soaking water and other seasonings to beer mixture. Whir in blender. Trim fat off of breast, cut into strips, and marinate for an hour or more.


Place chicken on grill, reserving marinade. Put bell peppers and onion in a grill wok and toss with a tablespoon of olive oil.  Grill over medium heat until chicken and onions and bell peppers begin to char. (You can also use a wok or heavy pan over the stove).

Heat oven to 300’ Pour marinade into a casserole or clay pot. Add cooked chicken, peppers and onions and lime zest. Bake for 20 minutes. Garnish with cilantro leaves and avocado slices. Serve with tortillas, Frijoles pintos (Mexican pinto beans) and  Sonia’s guacamole.