Friday, July 11, 2008

Leahs Fresh Herb Chicken Marinade Recipe

I made this after having it at a friends house this past weekend, I couldn't believe how tender the chicken was and the menagerie of herbs really made this fresh bright tasting chicken I broiled up last night. This is an easy winner and is great for all types of chicken whether you are grilling, broiling or roasting.


  • The amounts are approximate, pretty much a small handful of each herb, minced. The one thing that I would highly suggest, is that you cut the herbs from your garden just before you are going to use them to make the marinade.
  • 4 sprigs rosemary
  • 5 sprigs cilantro
  • 5 sprigs flat leaf parsley
  • 10 large basil leaves
  • 2 scallions
  • 3-4 cloves garlic
  • Juice of one lemon
  • 1/2 cup olive oil or more.
  • Fresh cracked pepper
  • kosher salt
  • 4-6 chicken thighs with or without skins and bones
  • large zip lock bag, or container large enough to allow chicken and marinade to marry in.

  1. Rinse chicken well and pat dry with paper towels.
  2. Mince finely all herbs and place into bowl.
  3. Add good amount of freshly cracked pepper (1 tablespoon) and add 1 teaspoon or more of kosher salt to bowl.
  4. Add lemon juice and olive oil to bowl and stir marinade.
  5. Pour over chicken in zip lock bag or container.
  6. Marinade for at least 30 minutes and up to 24 hours.
  7. Turn bag or chicken over once and awhile so that all parts of the chicken are well coated.
  8. If you are roasting chicken, simply rub marinade all over chicken before placing the bird in a hot oven and roast 15 minutes per pound if not stuffed, 20 minutes if stuffed.
  9. If broiling or grilling, make sure grill surface or broiler is preheated, and cook at least 12 minutes on each side on medium heat.
  10. Serve it up with your favorite side dishes!
The fresh herbs really make this dish work, so if you do not have access to fresh herbs, get them from your neighbor or local farmer's market. If you haven't cooked with fresh herbs, trying this dish will convert you quickly. I know I will be making this dish again and again.

1 comment:

noble pig said...

This looks wonderful, the herbs really take things over the top.