In the Bag: Part Two

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!

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One thought on “In the Bag: Part Two

  1. Pingback: Who are you calling chicken? « A Wiseman Once Said…

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