We loved this chicken marinade, found on livingwithout.com (they send me a new recipe every week via e-mail).
Zest from 1 lemon
1 lemon, juiced (about ¼ cup; use same lemon as above)
2 tablespoons gluten-free soy sauce (I used San-J)
½ teaspoon thyme, dried
½ teaspoon oregano, dried
2-4 garlic cloves, sliced
1 tablespoon toasted sesame oil
4-5 fresh ginger slices, rough chopped, approximately 2 tablespoons
¼ teaspoon fresh ground pepper
4 tablespoons olive oil
8–12 pieces chicken (bone in or boneless)
- Squeeze lemon juice into a bowl with the zest. Add soy sauce, thyme, oregano, garlic, sesame oil, ginger, pepper and olive oil and blend with a whisk.
- Add chicken pieces, turning them in the marinade several times to coat. Marinate chicken at least 4 hours or overnight in the refrigerator.
- Preheat grill to medium high. Remove chicken from marinade and discard marinade. Grill chicken until thoroughly cooked. Or, cook in a skillet over medium heat, about 6 minutes per side.