DerHusker
Babbling Farker
- Joined
- Apr 5, 2012
- Location
- Escondido, CA
I’m just now getting around to posting last Sundays cook as we finished late (due to a game of Horseshoes) and Monday was a very busy work day for me. I have all kinds of herbs ready in my garden that I need to be using so I made up some fresh herb marinades for some chicken & veggies. Here is the fresh picked thyme, rosemary & oregano.
I removed the leaves
and proceeded to mince. (I did this twice, once for veggies & once for chicken)
For the veggies I included the following:
¼ cup of EVOO
½ tsp. of course ground black pepper
½ tsp. of ground sea salt
1 tsp. of minced oregano leaves
½ tsp. of minced thyme leaves
½ tsp. of minced rosemary leaves
6 cloves of minced Garlic
Poured over the chopped veggies:
6 medium red potatoes
1 medium red onion
1 ½ red bell pepper
3 medium zucchinis (These were reserved in a separate bowl to be added later in the cook)
(Helpful Tip: Cut up your potatoes first and then preheat then in your microwave for 5 minutes to give them a head start on the cooking process. If you don’t do this the onions, bell pepper & zucchini will be done long before the potatoes and will be mushy by the time the potatoes are ready. I found out the hard way)
I stirred and let them rest for 2 hours. I then repeated the above for the chicken except I omitted the Oregano and added the following:
Zest from 1 lemon
Juice from 1 lemon
Juice from 2 limes
Poured this over 8 chicken breasts, made sure it was well distributed and let them rest for 2 hours. (Flipped every 30 minutes)
I had lit my kamado and let come up to 300 degrees. On go the veggies
After 5 minutes I added the chicken breasts
After 15 minutes I flipped the chicken
Another 15 minutes and the chicken is done but not the potatoes so I switched them around and waited another 10 minutes. (While my chicken breasts dry out :doh: )
Here is my Money Shot
Someone approves!
Breasts were a little dry and the softer veggies a little mushy but everything was still very good. :-D
I removed the leaves
and proceeded to mince. (I did this twice, once for veggies & once for chicken)
For the veggies I included the following:
¼ cup of EVOO
½ tsp. of course ground black pepper
½ tsp. of ground sea salt
1 tsp. of minced oregano leaves
½ tsp. of minced thyme leaves
½ tsp. of minced rosemary leaves
6 cloves of minced Garlic
Poured over the chopped veggies:
6 medium red potatoes
1 medium red onion
1 ½ red bell pepper
3 medium zucchinis (These were reserved in a separate bowl to be added later in the cook)
(Helpful Tip: Cut up your potatoes first and then preheat then in your microwave for 5 minutes to give them a head start on the cooking process. If you don’t do this the onions, bell pepper & zucchini will be done long before the potatoes and will be mushy by the time the potatoes are ready. I found out the hard way)
I stirred and let them rest for 2 hours. I then repeated the above for the chicken except I omitted the Oregano and added the following:
Zest from 1 lemon
Juice from 1 lemon
Juice from 2 limes
Poured this over 8 chicken breasts, made sure it was well distributed and let them rest for 2 hours. (Flipped every 30 minutes)
I had lit my kamado and let come up to 300 degrees. On go the veggies
After 5 minutes I added the chicken breasts
After 15 minutes I flipped the chicken
Another 15 minutes and the chicken is done but not the potatoes so I switched them around and waited another 10 minutes. (While my chicken breasts dry out :doh: )
Here is my Money Shot
Someone approves!
Breasts were a little dry and the softer veggies a little mushy but everything was still very good. :-D
