Updated: Jun 3, 2018
Okay, I made it - I'm on Day 4 of No Eggs! So far it's been much easier than anticipated. If you didn't catch my Instagram post last week - I started on the full Autoimmune Protocol (AIP) again. I already eat mainly AIP, so the only major change is the eggs.
Eliminating one of my fave foods definitely makes me more creative in the kitchen. I've been looking through AIP cookbooks, batch cooking and even doing a little wee bit of meal planning. So it's safe to say you can expect more (allergen-free) recipes coming your way!
Today I'm sharing with you my go-to chicken marinade. If you've been to my house for supper in the last 2 years, I've probably made this for you. It's always a hit with company!
The marinade takes only minutes to make, and the result is a strong Mediterranean flavor that would be perfect alongside a fresh Greek salad with diced cucumbers, black olives and big chunks of feta. The chicken is delicious roasted, and I've actually never barbecued it - but it would be amazing grilled!
Makes 1 cup of marinade
3/4 cup lemon juice, freshly squeezed (about 3 large lemons)
1/4 cup olive oil (I like this one)
1 Tbsp Italian seasoning (I like this one)
1 tsp sea salt
1 kg chicken pieces (wings, thighs, breasts, drumsticks)
Whisk first four ingredients together. Place chicken pieces in a large Ziploc bag (or lidded container) and pour marinade over chicken. Stir or move around to ensure all pieces are covered evenly. Marinate in fridge for 2-6 hours. Cook as desired.