Sunday, May 3, 2015

Herby Grilled Chicken

Am I the most inconsistent blogger in all of the blogging world?  I keep myself up at night wondering how these other bloggers do it?  I am jealous.  I would love to post every, single day just like they do. Somehow it just doesn't happen.  By the time I work my full time job and do all the things around my house that have to be done (by me and only me), I find it difficult to write one post a week and most of the time I don't do that.  Bad blogger, bad. I love blogging.  I wish I could do it full time, but if I'm being honest, I just do this for myself as a creative outlet since there is zero creativity in my day job. Ok. Thanks for letting me vent. 

My grill has been out of gas forever and I finally got a new one a couple of weeks ago. I don't have an excuse for waiting so long other than being a big chicken and convincing myself that I would somehow explode in a fiery inferno if I messed with it. Good news: I survived and now I have been obsessed with grilling. Chicken, salmon, steaks, hot dogs, salads--yes, you read that right, salad, anything I can get my hands on goes on the grill. When the weather is as beautiful as it has been here lately, it's hard to cook inside. Especially after the winter we had--way more snow than I ever care to see again. 

Since going mostly organic, whenever it's accessible, I have been purchasing organic chicken breasts, pounding them out and marinating them in big, bold flavors. This herb marinade is no exception. Vinegar combined with dried herbs and olive oil is a perfect, healthy way to add flavor to pretty much anything. Grilling up some veggies? It works for this too. It's adds so much brightness to boring chicken though. I use white vinegar in this recipe which leads to a very vinegar-y flavor. If you want to lower the intensity, just reduce the amount of vinegar and/or increase the olive oil. 

As if your mouth wasn't already watering and you weren't on your way to buy some chicken, I'll make it even better! This recipe is quick! The marinade whips up in about 5 minutes and can be grill-ready in 30 minutes! Quick side bar: because of all the vinegar in this recipe, I wouldn't recommend marinating the chicken for more than 3 or 4 hours. The acid will actually cook the chicken. Weird, right? 

Herby Grilled Chicken

2 boneless skinless chicken breast
3/4 cup vinegar
1/4 tsp pepper
1 tsp salt
1/2 tbsp garlic powder
1 tbsp oregano
1/2 tbsp Rosemary 
1/2 tbsp thyme
1 tbsp honey
1/4 cup olive oil 

Place one chicken breast in between 2 sheets of plastic wrap. Pound out until chicken is a uniform thickness of about 1/2 to 3/4 inch.  Repeat with the other chicken breast. Discard plastic wrap.  Place chicken in a shallow baking dish. 

In a medium bowl, wisk together vinegar, pepper, salt, garlic powder, oregano, Rosemary, thyme, honey and olive oil. 

Pour marinade over chicken, making sure it is all covered.  Cover with plastic wrap and marinate in refrigerator up to 3 or 4 hours. 

Preheat grill. Over medium flame, grill chicken on each side for 5-7 minutes or until internal temperature has reached 160 degrees.  Remove chicken from grill and let rest for about 5 minutes before serving. 

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