Unlike last year, we aren’t dealing with dusty drought conditions so our garden has taken off and going like gangbusters. Except the parsnips. We planted that twice and not a sausage. Not one seed sprouted. But given that this is the only failure we are in great shape for the most local shopping of all, just outside our door.
By the time autumn comes, I’ll be tired of salads but I do enjoy the quick summer meals with fresh veg. For this meal I sautéed swiss chard from our garden in lemon juice and olive oil. I also roasted potatoes as they needed to be used up.
I think one of my favourite ingredients is garlic. And it works really well with spicy dishes.
In a bowl big enough to hold the chicken thighs add about 1/3 cup of olive oil or peanut oil and a 1/4 cup of lemon juice. Finely chop 3-4 cloves of garlic and add to the bowl. Here is where you get a bit free style. Because everyone’s taste is different when it comes to spice you want to add sriracha sauce until you find the balance you want. We like it spicy so I added a lot. Make sure you do adjust the lemon juice as needed so you don’t drown out that flavour.
Season the chicken with sea salt and pepper then add it to the marinade.
The longer you marinade the stronger the flavour will be when cooked. You can do this quickly but the flavour will be much more subtle.
Grill on medium heat until the chicken is cooked through. If it is a bone in chicken keep in mind that the meat will take longer to cook.
This would work with any sautéed veg or a salad. Thank goodness for the grill, I’d be lost without it!