For the marinade:
5 cloves garlic, crushed
1 heaping teaspoon toasted salt and pepper (see below)
1 Tbsp lemon thyme, freshly picked and crumbled
1 Tbsp rosemary, ground in coffee grinder until broken into smaller pieces
1/4 cup red wine vinegar
2 Tbsp olive oil
Mix all ingredients together and process in blender or food processor until blended well. Marinate chicken in refrigerator at least 1 hour.
Grill or broil chicken until juices run clear. Yum!
Here's how to make toasted salt and pepper. It really makes a big difference in the flavor. One batch makes enough to keep for another use. (vegetables anyone?)
Toast 1/2 cup sea salt (or other coarse salt) in cast iron skillet over moderate heat, stirring, until salt turns light tan, about 7 minutes.
Transfer salt to bowl. Toast 4 Tbsp peppercorns in same skillet over moderate heat, stirring, until fragrant, about 2 minutes. Transfer toasted peppercorns to a sheet of wax paper to cool.
Using the paper as a funnel, pour toasted peppercorns into coffee grinder.
Grind until fine.
Add to salt and mix. Let cool and store in airtight container.
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