This pot of herbs in my green house is a “recipe pot”. The blue-gray leaves on the left are garden sage. The tallest green plant is rosemary. Trailing at the bottom of the pot is thyme. These three herbs are a great flavor profile for chicken recipes.
Citrus Herb Marinade
1/2 cup Fresh Lime Juice (or Fresh Lemon Juice or a combo of the two)
1/4 cup Vegetable Oil
1 Tablespoon Fresh Rosemary Leaves, chopped
1 Tablespoon Fresh Sage Leaves, chopped
1 Small Sprig of Fresh Thyme, leaves pulled from stem
1 Large Clove Garlic, finely chopped
Salt and Pepper to Taste
There are any number of herbs that would work in this recipe. If you don’t have fresh herbs, use dried herbs, just use half the amount. Keep in mind dried herbs are concentrated so you need half as much.
Wash 4 – 6 chicken breasts. I like to cut them into “nugget” size pieces. Place chicken in a large resealable bag. Prepare marinade and pour it over the chicken. Turn bag to coat chicken well.
Marinate in fridge for at least one hour, but no more than four hours. Remove chicken from marinade and drain well. Place chicken in a single layer in a baking dish. Bake in a pre heated 400 degree oven for about 30 minutes. Ovens vary, but you know the drill. Fully cooked chicken should be brown and juices clear when it is done.
Let chicken rest for about 5 minutes before serving.
This recipe was a big hit at our local Herb Society’s Harvest Supper!
