We are moving in nine days and I know I won't be cooking the day of the move! Unfortunately I have not cleared as much food as I would have liked to but that's ok. Over the weekend a cooler full of food from the side-by-side freezer made its way to one of our kids at my husband's insistence. Despite my supervision he managed to get a couple of packets of roasted garlic into the cooler as well! She's quite pleased at this generosity as I don't part with roasted garlic very often especially that roasted on the grill.
We love grilled chicken so I'm always experimenting with different ways to prepare it. Tonight I marinated it in Herbs de Provence from the Jet Set Spice Co. Chef Steven Popp, the resident Chef instructor for the Jet Set Spice Co. is a master of combining flavours with wine with a focus on balance and harmony. While their products can be ordered online, I usually splurge and buy mine at the various ribfests we attend. I paired his herb blend with a VQA Ontario 2006 Riesling Dry from Pelee Island Winery for the marinade. This wine is a perfect complement to appetizers, seafood, cheeses and light meals.
Grilled Chicken with Herbs de Provence
Herbs de Provence is a blend of herbs originating in Provence, southern France. It is usually a dry blend but could be made fresh. The blend I used consisted of marjoram, savoury, thyme, basil, lavender, rosemary, sage, fennel seed, garlic and onion. Herbs de Provence can be used in marinades for grilled chicken as I used it or as a rub for roast lamb or pork. This blend can be sprinkled on pizza, in potato soup or on fresh summer vegetables for a boost of flavour.
There are several recipes online for grilled chicken using an Herb de Provence marinade. I used the marinade recipe on the package of the herb blend from Jet Set Spice Co because I had everything on hand and didn't want a complicated recipe since packing has now moved to the kitchen. After making the marinade and the chicken was in the refridgerator, I realized I had the amounts of Riesling and olive oil reversed but the end result was wonderful so that's the way I will make it again. The recipe is as I made it. I served the chicken with sweet potatoes and nibblet corn, both from the freezer.
Grilled Chicken with Herbs de Provence
3 tbsp Herbs De Provence blend
100 ml Riesling
50 ml olive oil
2 lb fresh chicken breasts, skin and bone attached*
Place the chicken in a zipper style bag or vacuum canister. Mix the marinade then pour over the chicken. Seal the bag or vacuum seal the canister. If using the bag method, let marinate for 6 hours. Timing can be reduced if using a vacuum canister to about two hours. Remove from marinade and grill until juices are clear.
*Boneless, skinless chicken breasts can be substituted but be careful to not over grill
4 food lovers commented:
you have a nice site
Thank-you so much :)
Alright, I must try the Grilled Chicken with Herbs de Provence. It sounds and looks so tasty! We eat a lot of chicken so I'm always on the lookout for a new way to make it. Thank you!
You are quite welcome cookinsforme! With only three ingredients for the marinade, it is quite easy to keep these on hand. The chicken is quite tasty and moist!
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