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Spicy Rosemary Chicken

Marinades often include both an oil and an acid. This is because the flavors of some herbs and spices are oil soluble while others are acid soluble. Lemon juice is a strong acid and turns the meat very white. Lemon juice has the same effect upon muscle proteins as heat, which is the reason ceviche works. It is also why one should not marinate too long with strong acids.

1 chicken half breast

Prepare the marinade (recipe follows). Place the chicken between two pieces of plastic wrap and pound to approximately 1/2 inch thick. Place the chicken in the bag with the marinade, zip the bag almost closed, expel as much air as possible, and zip the bag fully closed.

Marinate refrigerated for 1 to 3 hours. The marinade will not penetrate but will thoroughly season the surface. Prepare the grill for direct cooking over a hot fire. Remove the chicken from the zip-top bag, discarding the marinade. Grill directly over the fire, lid closed, for 4 minutes per side, then an additional 2 minutes on the first side, or until done.

Spicy Rosemary Marinade

3 tablespoons olive oil

3 tablespoons fresh lemon juice

1 tablespoon chopped fresh rosemary

1 clove garlic, crushed

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

Combine all ingredients in a zip-top plastic bag, zip fully closed. For best results, allow the mixture to stand at room temperature for 1 hour for the oil and lemon juice to adsorb flavors.

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