The first week is easy and filled with enthusiasm. Then reality hits you as you realize the old stand-bys of spaghetti or tostadas are no longer available to you. You have to make a whole new list of "go-to" recipes. And that is a daunting task. This is a journey I have just started. I am keeping my food journal here so that when you are in a rut or are starting to panic you can look here for ideas and perhaps even inspiration.

Friday, January 20, 2012

Lemon-Thyme Chicken Marinade

This is my "go-to" chicken recipe. 
(And, surprisingly, after eating it for 5 years no one is tired of it yet.)
If you have kids eating this too you can omit the crushed red pepper, and if you are out of thyme; oregano or an Italian herbs blend works great too.

o    2 tablespoons olive oil, plus more for grates
o    2 garlic cloves or ½ tablespoon garlic powder
o    ¼  cup lemon juice
o    1 teaspoon dried thyme
o    ¼ teaspoon crushed red-pepper flakes (optional)
o    Coarse salt and ground pepper
o    4 boneless, skinless chicken breasts, trimmed of excess fat
Heat grill to high; lightly oil grates. Mince garlic cloves, and place in a shallow dish or resealable plastic bag. Add lemon juice, oil, thyme and red-pepper; season with salt and pepper. Add chicken, and toss to coat. Let stand at room temperature at least 5 minutes and up to 1 hour.
*Grill chicken over low heat until opaque throughout, 6-8 minutes per side. Let rest about 5 minutes before serving.

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