My 4 1/2 year old hasn’t eaten chicken in 4 or 5 months. She says she doesn’t like the flavor, although I think it’s more a texture thing. She didn’t eat much turkey at Thanksgiving either. Or maybe it’s because she adores her aunt, who is vegan. She loves to ask “Can TT (Aunt Christy) eat ______?” The other day is was “Can TT eat snow?” Although when she says she’s vegan like her aunt, her brother is quick to remind her of all the lamb with mint jelly she likes to eat.
As you probably imagine, I do most of the cooking at our house. Although my husband does most breakfasts (including weekend pancakes and waffles) and all outdoor cooking. When the weather is nice you’ll find me inside as sous chef: making side dishes and prepping veggies and meats for my husband to grill outside. However sometimes my husband doesn’t wait for the weather to turn warm. Last weekend he decided to make a new recipe for chicken from the How to Grill Cookbook. We tried to remember the last time he made a new recipe from a book or even cracked this book (he’s had it about 7 or 8 years). I was poking fun of him and told the kids he was making ”Magic Chicken”. It got them excited and it was such a hit, my daughter not only tried and loved it, but asked for more. So much for her vegan ways (this week). There’s always a tinge of jealousy from mom when dad comes in and makes a great meal (once a month) and gets lots of kudos. (My son even said “This is the best chicken I’ve ever had!”). I must admit it really was good. Now I’m trying to come up with a ”mom’s magic” something recipe to compete. Or maybe I’ll step aside more meals, and suggest dad make more magic.
Dad’s Magic Chicken Marinade
(aka Chicken with Walnut Dill Pesto from How to Grill by Steven Raichlen)
makes enough for 6 – 8 pounds of chicken
1 bunch fresh dill, washed stemmed and chopped
1 bunch basil, washed, stemmed and chopped
5 cloves garlic, chopped
1/2 cup walnut pieces
1/2 cup freshly grated romano cheese
2 strips lemon zest (1/2 by 2 inches)
1 cup extra virgin olive oil
1/4 cup lemon juice
1 teaspoon each coarse salt and black pepper, or more to taste
Place the dill, basil, garlic, walnut, cheese, and zest in food processor and process until very finely chopped. With the machine running add the oil, lemon juice, salt and pepper and 3/4 cup water. Taste for seasoning (it should be highly seasoned).
Marinate chicken for 2 hours or up to 12 hours, turning once or twice. The longer the chicken marinates the richer the flavor. Grill or cook marinated chicken as desired.
