Traditional meat marinades from the store are filled with artificial flavors and even colorings. Meat marinades and flavorings are so simple. We train our tastebuds to like flavors we are exposed to. When you mix up your own marinade, you can use the freshest ingredients that your senses will appreciate! This is my favorite chicken recipe – it’s quick and healthy and very versatile. We’ve eaten this on gluten-free ciabatta rolls with lettuce and a tomato for a quick dinner, wrapped up in a tortilla with thai vegetables, rice and peanut sauce and on a bed of pasta with grilled vegetables. It does have some sugar in it to help disperse the garlic, salt and pepper. I’ve tried it with Agave nectar which changes the flavor a little. You could substitute the sugar for olive oil, just keep in mind that will make the meat more flammable.
Simple Grilled Chicken
4 Boneless chicken breasts
3 Cloves garlic crushed
3/4 tsp Celtic Sea salt
1 tsp Fresh ground pepper
2 tsp Sugar
3 T Olive oil
Mix together the spices and rub on both sides of chicken breasts. Place in an oven proof dish and drizzle with oil. Broil 5-7 minutes each side and turn when chicken is golden brown. Check for doneness http://purehomeandbody.com/beginning/what-are-therapeutic-grade-essential-oils/before serving as cooking time may vary depending on the thickness of chicken and space from broiler. Keep chicken covered or wrapped in foil until ready to serve. This also makes an excellent chicken on the grill.
Alternatively, here is another family favorite of ours. We have fresh Tarragon growing in our herb garden. During the summer we make this recipe every week and use it not only as a marinate for chicken, but as a topping for salads and roasted vegetables. Marinade the chicken overnight for a more bold flavor.
Grilled Tarragon Chicken
2-3 Pounds boneless, skinless chicken breasts
1 C Extra Virgin Olive Oil
1/4 C Rice Vinegar
1/4 C Dijon Mustard
2 T Fresh tarragon, minced
2 cloves garlic, minced
Mix all ingredients in a blender until smooth.
Pour marinade over chicken in a 2 quart ceramic or glass dish.
Cover and refrigerate 4-6 hours or overnight.
Cook on a grill, 10-15 minutes on each side depending on thickness of the chicken.
When chicken is done, place in a covered ceramic dish with a tight fitting lid until ready to serve.
Marinade is enough for up to 3 pounds of boneless, skinless chicken breasts.