So I won’t pretend to be a whiz at grilling meat. Not even close. But I have had some successes- including this recipe I concocted a few weeks ago then just repeated again tonight for memorial day. It was really putting things together from our garden, but I imagine there could be a lot of variation here. Oh, and it’s easy and absolutely delicious.
Green marinated chicken
- 2 small sized new onions including greens, peeled*
- 4 cloves garlic
- 1/4 cup chopped chives
- 2 sprigs of fresh mint (about 10-15 leaves)
- 3 T olive oil
- 2 t kosher salt
- 3/4 cup white wine
- 2.5 T agave nectar
* you could substitute 1/2 of a regular onion and a bunch of green onions here too.
Put these all in a blender and blend until smooth. Score the tops of about 2 lb skinless-boneless chicken thighs (we got them frozen from Costco) with a sharp knife- 3-4 cuts per thigh and marinate in a zip top bag for 4-8 hours (no reason it couldn’t go longer). Heat grill for 15 minutes with lid closed. Lift the thighs out of the marinade, shake gently leaving a lot of green stuff still on, and grill with lid closed on high for 6-10 minutes on each side. Turn carefully when the underside has started to brown all over, but some regions will stay green too.
I also used the leftover marinade. The first time I used it to marinate slices of butternut squash that I then I then grilled- which was pretty good except that the marinade didn’t really stick that well. Tonight I used some pizza dough we had in the fridge, made small rounds and brushed the tops with the marinade. I put these on the grill – marinade-side down, with lid closed for about 5 minutes, brushed the other side, then grilled for another 5 minutes. These were pretty delicious.