Advertising

The Seattle Times Company

NWjobs | NWautos | NWhomes | NWsource | Free Classifieds | seattletimes.com

Food & Wine


Our network sites seattletimes.com | Advanced

Originally published Wednesday, June 25, 2008 at 12:00 AM

Print

Recipe: Grilled Lemon and Sage Chicken

Makes 6 servings

1/3 cup coarsely chopped sage or other fresh herb

1/2 cup lemon juice

1/4 cup olive oil

1 tablespoon Dijon mustard

6 cloves garlic, minced (about 2 tablespoons)

1 teaspoon ground black pepper

4 pounds cut up chicken parts, bone-in, skin removed

Salt to taste

1. In a medium bowl, whisk together sage, lemon juice, oil, mustard, garlic and pepper.

2. Pour the marinade into a sealable food-grade plastic bag or a dish large enough to hold the chicken in a single layer. Add the chicken, turning to coat with marinade. If using a dish, cover it. Refrigerate for 2 to 10 hours.

3. Preheat a gas grill to medium-high or prepare a charcoal fire. Remove the chicken from the marinade and discard marinade. Season both sides of the chicken with salt, and grill until well browned and no longer pink in the center, about 10 to 15 minutes per side or longer.

Copyright © 2008 The Seattle Times Company

More Food & wine headlines...

Print      Share:    Digg     Newsvine

advertising

NEW - 10:07 AM
Obese people asked to eat fast food for health study

Seattle Beer News | Brouwer's Hard Liver Barleywine Festival kicks off this Saturday

Organic advocates voice concern for 'natural' food

Taste: Muffuletta sandwiches are the Big Easy's best

NEW - 7:00 PM
Wine Adviser: Some good Washington wineries got away

Advertising

Video

Marketplace

 
Most read
Most commented
Most e-mailed
 
 

Most viewed imagesMore

Advertising