Chicken Marinated with Herbes Salées
- prep time 0 min
- total time 0 min
- serves 4
3/10 cup herbes salées (see our recipe)
3/10 cup sweetened applesauce
3/10 cup sour cream
3/10 cup maple syrup
¼ cup Dijon mustard
6 clove cloves garlic, finely chopped
2 green onions, chopped
2 Tbsp white wine vinegar
2 Tbsp olive oil
1 pinch Pepper
4 to 6 boneless, skinless chicken breastsHerbes Salées
1 ½ cup fresh parsley leaves
¼ cup fresh chives
¼ cup fresh summer savoury leaves
2 tsp fresh thyme leaves
1 tsp fresh rosemary leaves
1 ½ cup finely diced carrots
1 ½ cup finely chopped leeks (white and green parts)
½ cup finely chopped celery
4 green onions, finely chopped
¾ cup coarse salt
1. In a baking dish or large sealable plastic bag, combine all the marinade ingredients. Season with pepper. Add the chicken and turn to coat. Cover the dish or seal the bag. Refrigerate for about 12 hours.
2. Preheat the gas grill, setting the burners to medium. Grill the chicken until cooked through, about 5 minutes a side.
3. Serve with Salad with Frothy Cream Dressing and Potatoes Baked in the Coals (see recipes).Herbes Salées
1. Finely chop all the herbs. In a glass bowl, combine all the ingredients. Cover and refrigerate for 4 to 5 days. Spoon into 8 125-ml (1/2 cup) jars. Seal and refrigerate. The herbs will keep for at least several weeks in the refrigerator.
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