- ¼ c. olive oil
- 1 tsp. finely chopped lemon zest
- 1 tsp. soy sauce
- 1 tsp. finely chopped fresh rosemary
- 1 tsp. finely chopped fresh thyme
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 1/8 tsp. Slap Ya Mama or cayenne pepper
- Salt and pepper
- Chicken breasts or 1 whole chicken, quartered (boneless or bone-in)
It’s another beautiful day in North Carolina! Now that the grilling season is upon us, I thought I’d share with you one of our family’s favorite recipes for grilled chicken – Lemon Garlic Herb Chicken. One of the flavorful components of this dish is shallots. I love shallots! Don;t you?
Try our recipe for Lemon Garlic Herb Chicken on the grill this weekend or for next gathering!
The Latin name for shallot is Allium Ascalonicum. The name refers to Ascalon, an ancient Palestinian city where the shallot is thought to have originated. The flavor and aroma is a lovely blend of onion and garlic and the color can vary from a pale brown to a rose. The flesh is off-white and barely tinged with green or purple.
Because of their high sugar content, shallots can burn easily so sauteing briefly over low medium heat is best. When using raw minced shallots in recipes like salad dressings, lessen their pungency by reducing the juice; wrap the minced shallots in a clean kitchen towel and squeeze the shallots so the cloth absorbs some of their juices, then add the shallots to the recipe as directed.
Shallots are also a great choice because they will keep for approximately six months if stored in a cool, dry location.
Lemon Garlic Herb Chicken
Tip: When marinating food in plastic storage bags in the refrigerator, always store the bag on a plate or in a bowl. If the bags leaks, you’ve saved yourself a lot of clean-up time!)
Combine first nine ingredients in a plastic storage bag. Whisk well. Taste and adjust seasonings. Add the chicken and turn to coat evenly. Let chicken marinate for 2-4 hours.
Cook on grill until done.
If you are using the oven, place chicken on rack in roaster pan. Pour 1 cup of water in the bottom of the pan. Bake in a 425 degrees oven for 45-50 minutes if using whole chicken or less for chicken breasts.