We’re all getting back to a more ‘normal’ routine after the month of fasting in Ramadan, which in my house actually means more cooking- or at least more need to be prepared for three meals a day instead of 1.5, as at least either our Iftar or Suhoor doesn’t take up a lot of our stomach space by the end of the fasting month.
So, I say let’s stay on a good schedule and keep the efficient kitchen momentum running by making quick, simple and healthy recipes beyond Ramadan.
Like this chicken marinade so many of you had requested after my frequent posts about making it over on the MHK Facebook page and Twitter and Instagram.
It’s so super easy that even a working mom who doesn’t have time to put this together the night or in the morning, it can be done as soon as you get home and be on the table within the hour because it’s not supposed to marinate too long, anyway.
I’m not that mom, but I’ve prepare this marinade so quickly on so many occasions- and it comes out great every time.
When it comes to cooking the meat after it marinates, you can pan fry it, bake it or grill it- whichever you like the most and is easiest for you to do.
Isn’t that exactly what you wanted to hear today?
P.S. I say the garlic is optional because if you are going to fry it up in a pan, it can easily burn; if you’re going to grill it typically just falls through the grates, anyway.
Also, be sure to peel the lemon before you cut it for the juice in this recipe; it doesn’t work well if you try to zest or grate a cut lemon.
Here’s what you need: