Pairing these two light and lively herbs makes for a vibrant marinade.
TOOLS: blender • 1-gallon zip-top bag
YIELD: about ½ cup (enough for 2 to 4 servings)
| ¼ | CUP PLUS 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL |
| 2 | TABLESPOONS FRESHLY SQUEEZED LEMON JUICE |
| ¼ | CUP LIGHTLY PACKED FRESH MINT LEAVES |
| ¼ | CUP LIGHTLY PACKED FRESH DILL FRONDS |
| 3 | TABLESPOONS SLICED SCALLIONS |
| KOSHER SALT | |
| FRESHLY GROUND BLACK PEPPER |
COMBINE the oil, lemon juice, mint, dill, and scallions in a blender and blend until smooth. Season to taste with salt and pepper.
SUGGESTED USES: boneless, skinless chicken thighs or lamb chops (marinated 2 hours to overnight) or fish fillets or shrimp (marinated 20 to 45 minutes), grilled or broiled
GRILLED CHICKEN THIGHS
FOR 4 SERVINGS, combine the Mint-Dill Marinade and 8 boneless, skinless chicken thighs (about 4 ounces each) in a 1-gallon zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.
Set the bag aside at room temperature for about half an hour. Remove the chicken from the marinade, pat dry with paper towels, then grill, covered, on an oiled grill grate over direct medium heat until just cooked through, 12 to 14 minutes, turning once. The chicken will be firm to the touch and the juices will run clear when it is just cooked through. Tent the chicken with foil and let rest for 5 to 10 minutes before serving.
Serve the chicken thighs with a simple salad of sliced tomatoes, English cucumbers, and red onions.