So the other day, Brock was in the mood for salad with grilled chicken, and we somehow made up the tastiest marinade for the chicken.
For about one pound of boneless/skinless chicken breasts:
- 1 shallot, sliced
- 2 anchovy fillets, chopped
- Small handful of thyme springs
- About 1 t kosher salt
- Few grinds pepper
- Juice of 1/2-1 lemon
- Healthy glug of olive oil
Mix everything in a ziptop bag, add chicken, shake it around and marinate for one hour in the fridge. Mix it around and flip it over once if you think about it. Take chicken out of the fridge about 20 minutes before cooking (we “grilled” on a cast iron grilltop).
We served this over romaine lettuce with roasted red peppers, sundried tomatoes, olives and avocado, but really the possibilities are endless. It was so good that I’m seriously considering making more already (3 days later).