A homemade, all-purpose marinade is an inexpensive way to add flavour to poultry, meat, fish and vegetables.
Versions with a base of olive oil and lemon juice are an excellent choice. Both ingredients are affordable and pair well with a variety of herbs, as well as with aromatics such as onion, garlic and shallot.
In most marinades, there's no need to use your best (and pricier) olive oil. Too many other flavours will compete with it in a marinade, so it's a waste to use anything but the cheaper stuff.
A small amount of Dijon mustard whisked into the mixture adds another layer of flavour and also helps emulsify the marinade so it won't separate right away.
This recipe for grilled lemon and sage chicken calls for fresh sage and minced garlic, but almost any herb will do. Thyme, rosemary and parsley are particularly good with lemon.
Buying fresh herbs at the market can be expensive. Keeping some pots of your favourite herbs growing in your kitchen window or in an outdoor garden is a convenient way to have an abundant supply at a lower cost.
And don't let leftover herbs wilt in the refrigerator. Wrapped tightly in plastic, they can be frozen for several months.
This recipe uses cut-up assorted chicken parts with the bone in. It is one of the most economical ways to buy chicken.
Removing the skin from the chicken before marinating greatly enhances the amount of flavour that gets absorbed and will make the dish quite a bit healthier.
Since the chicken can marinate for up to 10 hours, this recipe is easily prepared well in advance.
The dish can inexpensively serve a family of four with enough for leftovers. Fresh corn on the cob and a tomato salad would make delicious, seasonal accompaniments.
Grilled Lemon and Sage Chicken
75 ml (1/3 cup) coarsely chopped sage or other fresh herb
125 ml ( 1/2 cup) lemon juice
50 ml ( 1/4 cup) olive oil
15 ml (1 tbsp) Dijon mustard
6 cloves garlic, minced (about 30 ml/2 tbsp)
5 ml (1 tsp) ground black pepper
2 kg (4 lb) cut-up chicken parts, bone-in, skin removed
Salt, to taste
In a medium bowl, whisk together sage, lemon juice, oil, mustard, garlic and pepper.
Pour marinade into a sealable plastic bag or a dish large enough to hold chicken in a single layer. Add chicken, turning to coat with marinade. If using a dish, cover it. Refrigerate for 2 to 10 hours.
Preheat a gas grill to medium-high or prepare a charcoal fire. Remove chicken from marinade. Season both sides with salt. Grill chicken until well browned and no longer pink in centre, 10 to 15 minutes per side.
Makes 6 servings.
