Mean Green Chicken

When you have the abundance of something from your garden have you considered how you could use it for a marinade for your chicken instead of throwing it away?

When I went to the farmer's market I usually store the green onions soaking in water in a glass. In order for them to fit on the shelf in the fridge I have to WHACK off a good 1/3 of the greens. I can't get over how almost double in length they are compared to the ones at the store. All those green onion ends are too much for a salad yet those flavorful goodies aren't not going to waste! Go grab some of your other favorite fresh herbs some garlic and POW some mean green marinade.

Lookee, what I made....

Mean Green Chicken
JennyMac Lipsmack

4 boneless chicken breasts
1 tsp lemon juice
1/4 cup olive oil
1 full cup of chopped green onions
2 garlic cloves, pressed
handful of chives, chopped
One sprig of oregano, leaves plucked
3 sprigs of thyme, leaves slid off
one handful of parsley, chopped
salt and pepper (tsp of each)

Put olive oil and lemon juice in food processor or food chopper. Place the green onions and puree coarsely. Add the garlic cloves, pulse. Add the chives, do a few more pulses. Add the oregano and thyme. Pulse a few times again. Lastly parsley, pulsing a few last times.

The mixture doesn't need to be finely blended like pesto. It's okay for it to be chunky....gives it character! Place mixture in ziploc bag. Salt and pepper the chicken. Place chicken in bag and smoosh it around. Place bag in fridge for a few hours or overnight.

Grill as you would your boneless chicken normally. Approximately 7 minute per side. I find that if you take it off earlier than when you THINK its ready....it will continue to cook (carry over cooking) as you are plating the rest of your dinner.

These mean green beauties practically melted in our mouth. AWESOME. They were great reheated as slices on my salad the next night too.


Enjoy!