2 galic cloves
4 anchovy fillets
2 cups mixed fresh tender herbs such as basil, mint, cilantro, parsley, tarragon, chives
4 tablespoon extra virgin olive oil
Zest of 1 lemon
Juice of 1 lemon, divided
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 12 - 2 lbs boneless skinless chicken breasts or thighs
Combine all ingredients (including 1/2 of lemon juice) except for chicken in a blender and puree. Place puree in a bowl, add chicken and stir to cover. Allow to marinate for up to 1 day.
Bring chicken to room temperature before cooking.
There are many options for cooking:
Grill chicken until it reaches 165 F. Slice before serving if desired.
Bake in oven anywhere from 350-425 F until chicken registers 165 F.
Pan sear until browned and then place in oven until chicken registers 165 F.
Sprinkle with the remaining lemon juice and serve.
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