Friday, January 13, 2012

Garlic Lemon Parsley Chicken

Whoa, I just realized that I haven't blogged in a year.  One year and two days to be exact.  Last January, I went back to school so I set my blog aside and focused on my classes.  I continued to cook and bake but didn't have time to post my recipes.  Lately, I've been making lots of great stuff in my Vitamix blender and friends have been asking for recipes so I'll get back to blogging.  Let's see if I can keep it up...

A couple years ago, we went to a barbecue and our friend grilled Moroccan Chicken Kabobs.  The marinade was super tasty and he was kind enough to share the recipe.  I never made the chicken because the recipe called for 14 ingredients and he didn't measure what he put into his marinade.  Wow, 14 ingredients and I had to wing it?  I don't think so.  I wasn't confident enough to try it until today.  BUT.....I changed up the recipe and simplified it.  I cut out so many ingredients that it's not even the same marinade but it turned out great and the fam ate it up.  It was delicious!  This recipe's a keeper and I'll definitely make it again.  

This was a fast and easy marinade thanks to my Vitamix blender.  I love that thing!  If you don't have a Vitamix, use your food processor.  You need to puree the ingredients to get the best flavor for your marinade.

Marinate your chicken for 2 hours so consider the wait time if you're making it for dinner.  Don't marinate it too long as the acidity of the lemon will "cook" the chicken.

Grilled to perfection.

Garlic Lemon Parsley Chicken

Yield:  4-6 servings

  • 3-4 lbs chicken (breast, thighs, legs...your choice)
  • 1 lemon- juiced
  • 1/4 c  extra virgin olive oil
  • 3-4 garlic cloves
  • half "bunch" Italian Flat Leaf Parsley
  • 1/2 tbs ground cumin
  • 1/2 tbs paprika
  • salt/pepper to taste

  1. Put marinade ingredients into the Vitamix (or food processor) and blend it well.  Texture will be slightly thick. 
  2. Taste the marinade and add more salt and pepper if needed.  
  3. Put chicken into ziploc bag and add marinade.  
  4. Zip bag shut and massage the marinade all over the chicken.
  5. Marinate for 2 hours in the fridge.
  6. Then, grill chicken until cooked thoroughly.  
  7. Serve with salad, rice, and a veggie.  ENJOY!
Source:  A.E. from San Diego.  :)


  1. when you applied for an education specialist credential, what was your admissions essay like? and what schools did you apply/go to?

  2. "Anonymous?" must know me if you know I'm working towards my Ed. Specialist Credential. Who are you? :)

    After the group interview, we had 20 minutes to bust out our admissions essay. I think we wrote about how we would teach kids with special needs. I honestly don't remember but I DO remember getting a hand cramp from all that writing. As for school, I obtained my BS in Child Development and my Multiple Subject Credential from CSUF years ago so I only applied to CSUF for my Ed. Specialist Credential. Go, Titans!


Related Posts with Thumbnails