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JeanMarie Brownson: Use this green herb seasoning and marinade in two dishes for a versatile family meal

JeanMarie Brownson, Tribune Content Agency on

2 tablespoons fresh lime juice

1. Put everything except lime juice into a blender or food processor. Add 1/4 cup water and process until nearly smooth. Adjust with a little water, if needed, so the mixture is the consistency of thin mayonnaise. Taste for salt and sugar. Refrigerate covered up to three days.

2. Stir in lime juice shortly before using.

Green Herb Grilled Chicken

Makes 6 servings

1 to 1 1/2 cups mesquite or apple wood chips for grilling

 

1 whole young chicken, about 4 pounds (or 4 pounds skin-on, bone-in chicken parts such as thighs, breast halves, drumsticks)

3/4 cup Green Herb Seasoning and Marinade, see previous recipe

Coarse salt

2 tablespoons each: mayonnaise, plain yogurt (or sour cream)

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