Greek-Inspired Barbecue Chicken

Monday, 22 February 2016

The Perkins household has been trying to eat a lot better, after an indulgent December and January (ya feel me?).

Lately, this means green salad with mixed veggies and protein for lunch. ooh....fancy?

We have been making a huge salad on Sunday evening and putting it in a large tupperware container in the fridge.  This lasts us for 6 portions of salad or so...and really makes lunch prep a lot easier in the morning.

Green salad, alone, is completely unsatisfying to me.

I need something to keep me from digging in to our communal chocolate stash at work. (I admit, sometimes it still happens, regardless...)

Lately, A. and I have been loving Greek-inspired, marinated chicken breasts.  It also works awesomely, with pork tenderloin.

Super simple, super delicious...super garlicky.

Your welcome.






Here it is:

- 4 chicken breasts (I am sure you could use thighs or similar)
- Juice squeezed from one lemon (I recently bought a cheap lemon juicer from winners...amazing! )
- 2 tablespoons of olive oil
- 4 -6 large cloves of garlic, pressed or minced (You really gotta get aggressive with the amount of garlic in this one)
- 1 tsp of dried oregano or a heaping amount of fresh oregano, chopped
- 1/2 tsp of sea salt
- lots of fresh cracked pepper


Pressed Garlic in a Sea of Lemon juice

Seriously, the best pepper grinder of life: Peugeot


Whisk all the ingredients, except for the chicken, in a small bowl. In a larger bowl, place the chicken breasts. Generously, poke the chicken with a fork and then pour the marinade over and coat.

Let the chicken sit, for at least half an hour, in the fridge.

Warm up your grill (barbecuing in the winter is seriously the best thing, you can do for your morale) and grill 'til the juices run clear.

Enjoy with salad...or potatoes and bread, with lots of butter and extra carbs....and wine.

Your call.

K.


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