Grilled Marinated Chicken

I’ve always heard about marinades, but I’d never actually done one properly until this evening.

While a lot of marinades contain a lot of ingredients they don’t really have to in order to add a lot of flavour to meat or poultry.

A very simple marinade can be made in seconds by simply mixing olive oil, lemon juice and herbs together. The quantities will obviously vary on the amount of meat you need to marinate, so it’s really down to the proportions.

For every 3 parts of olive oil add 4 parts of lemon juice, throw in some mixed herbs or herbes de Provence, mix well and you’re done.

You can then add your chicken fillets after scoring them a bit.

The longer you leave them in the marinade the more flavour they’ll pick up, but you’d want to leave them at least for half an hour.

Once the chicken is more or less ready turn on your grill (in my case a George Foreman) and prepare some vegetables to go with the chicken.

Grilling the chicken itself will probably take about 10 minutes in a George Foreman, but longer in a pan.

I served mine this evening with new potatoes, broccoli and some freshly cut parsley. Yum!