LEMON & HERB MARINATED CHICKEN THIGHS ~ F3 ~ FAITH & FOOD FRIDAY #1

I have of late been trying desperately to find focus in my life and get off the crazy carousel of revolving doors. Sandra’s new feature, Faith & Food Friday, is literally a blessing in disguise for me.

We are searching for a “FINAL” project house and being able to plant roots for a place to bloom continuously. This has brought into question many things – beginning and ending with my faith, values, beliefs and desires to be where I am meant to be in this life. I want and need to be where I can be the most productive, happiest, healthiest and helpful to others.

While we’re still searching, though we’re pretty sure where it will be, we have at least RULED out many places this past year. So, finding this outlet through Sandra to help me focus on the faith portion is a god send to me.

One of my daily loves is my Mary and Martha devotions collection books, journals and simple cards. I decided to randomly select a card to begin this series with and was aptly rewarded: 😀

“In the midst of life’s messiness, God really is making something beautiful… something good.

LEMON & HERB MARINATED CHICKEN THIGHS adapted from Anne Burrell
Juice and zest of 4 lemons, plus 2 whole lemons
5 sprigs fresh rosemary, FINELY chopped
5 sprigs fresh thyme, FINELY chopped
3 cloves garlic, smashed and finely chopped
1/2 + teaspoon crushed red pepper
1/2 cup avocado oil
8 chicken thighs, trimmed of excess fat
FRESH ground sea salt and black pepper

Whisk together the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of avocado oil in a small bowl.
Generously season chicken thighs with FRESH ground sea salt and black pepper.
Add chicken thighs to a large Ziplock bag.
Pour oil mixture over thighs.
Close bag and move chicken pieces around to coat well.
Refrigerate overnight.
Preheat grill.
Spray grill with non-stick grill spray.
Remove the chicken from the marinade and brush off any excess herbs and oil.
Pour remaining marinade through a sieve to remove the herb and garlic chunks.
Cut remaining whole lemons into thick slices.
Place the chicken, skin side down, and the lemons on the preheated grill.
Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern.
Grill for another 3 to 4 minutes.
Brush with remaining marinade periodically.
Turn the chicken over and grill for another 4 to 5 minutes.
Check for done ness.
Check the lemons to see if they are beautifully caramelized.
Flip over to grill on the other side for 2 to 3 minutes.
Serve the chicken with grilled lemon.