Low fat garlic lemon parsley marinade

It is a crazy phenomenon, really.  We’ve talked about the conundrum that many cooks face during the summer: too hot to cook.  Of course, for me, it is never too hot to cook.  On a recent upper-90-degree day, you could have found me hunkered over the stove boiling pretzels and pushing my oven well over 450* to make these delicious treats for fabulous friends.

Back to the recipe.  Oh, so, let’s say it is too hot to cook.  And so, instead, we go outside onto the back porch where there is neither air conditioning nor shade.  Backwards, no?  And then we stand over an open flame and cook our meal caveman style.

That doesn’t make a whole lot of sense, now does it?  Unless, of course, you have your own version of the Omnivore that insists on manning the grill.  And then you can stay inside and cuddle your carnivores in the air conditioning.

I purchased a whole chicken and removed the skin and cut it up myself.  This recipe, however, can work with 3 to 4 pounds of boneless, skinless chicken breast as well.  The marinade infuses just the right amount of flavor into the chicken without disguising the taste of the meat itself.  The result was delicious fresh off the grill but also wonderful served over a big salad as leftovers.

One Year Ago: Quinoa with Grilled Zucchini and Avocado Dressing
Low Fat Lemon Garlic Parsley marinade
3 T lemon juice
1 T olive oil
1/4 tsp salt
1/4 tsp freshly ground pepper
4 cloves garlic
1/4 cup chopped parsley

Whisk together olive oil and lemon.  Place chicken in a container with a lid and pour liquid over meat.  Place lid on container and shake to distribute evenly.  Add salt, pepper, garlic, and parsley and shake container again to distribute spices evenly.  Marinate chicken in the refrigerator 4-6 hours before cooking as desired.