I love when a recipe comes together and “WOW’s” me. By accident, I let this chicken sit over night in the marinade, at least a day and a half. I then choose to barbecue it and man o man was it flavourful!
I’m all about saving time, so I put all the ingredients in a large zip-lock bag then added the chicken. Make sure it’s sealed tight! massage the marinade into the chicken and then place in fridge, the longer it sits, the more flavourful it’s gonna get! Once you’re ready to eat you can barbecue or bake in the oven. I’ve added roasted peppers that were actually for a ” Roasted Pepper and Potato soup” you’ll find on this blog as well and the quinoa salad, I cheated and got from Costco 😉
INGREDIENTS:
1/2 cups lemon juice, 1/2 cup extra-virgin olive oil, 2 TBSP honey, 1 TBSP Dijon mustard, 1 TBSP apple cider vinegar
1 TBSP dried rosemary, 2 cloves of minced garlic, 1/4 each of dried oregano, thyme and ground black pepper…dash of sea salt.
Bake in the oven 350 degrees 25-30mins.
