Official update on yesterday’s experimental marinade post: it was delicious! I let the marinated chicken thighs come to room temperature and then cooked them on a charcoal grill, basting them with leftover marinade every time we turned them. They ended up having a little lemony kick rather than an overpowering lemon flavor (which was a fear of mine, since I included juice and zest), a subtle note of garlic, and a wonderful, fresh flavor from all that thyme and basil. I ate them with corn on the cob and a glass of white wine. This chicken might have even been better at room temperature than right off the grill.
Here’s (what I think was in) the marinade I threw together, for anyone interested in trying:
- 1/3 cup dry white wine (I used Sauvignon Blanc)
- 1/3 cup extra-virgin olive oil
- Juice and zest from one lemon
- 3 cloves garlic, chopped
- TONS of chopped-up fresh thyme (probably two or three tablespoons)
- Choppped fresh basil (maybe one tablespoon)
- 1/3 teaspoon salt
- 1/3 teaspoon pepper
Whisk this all together and pour it over the chicken thighs in a gallon-size plastic bag. Marinate overnight. Enjoy!