This is a simple recipe that is filled with fresh, robust flavors that were built for the summer barbeque season. It’s great for when you’re in a bit of a pinch and need a quick marinade that doesn’t skip out on fresh ingredients. This recipe calls for chicken thighs, but you can do it with any kind of chicken and even cook it in the oven. While it’s a bit old-school, I still think a pestle and mortar is the way to go. Sometimes you want to get the job done quickly and that’s when a food processor is perfect; however, when you’re using minimal ingredients and want to make sure that they shine, nothing will bring out flavor and aroma like a pestle and mortar. Get banging!

1. Rosemary-Orange Grilled Chicken Recipe
This is a simple recipe that is filled with fresh, robust flavors that were built for the summer barbeque season. It’s
great for when you’re in a bit of a pinch and need a quick marinade that doesn’t skip out on fresh ingredients. This
recipe calls for chicken thighs, but you can do it with any kind of chicken and even cook it in the oven.
While it’s a bit old-school, I still think a pestle and mortar is the way to go. Sometimes you want to get the job done
quickly and that’s when a food processor is perfect; however, when you’re using minimal ingredients and want to
make sure that they shine, nothing will bring out flavor and aroma like a pestle and mortar. Get banging!
Ingredients:
• Package of boneless, skinless chicken thighs
• 2 sprigs of rosemary
• 3 cloves of garlic
• ½ white onion, sliced
• 1 chopped chili
• Juice and zest of 1 orange
• 1 tsp Dijon mustard
• 3 tbsp olive oil
• Salt and pepper to taste
Time: 30 minutes
Serves 4-6

2. Method:
In a pestle and mortar, bash the rosemary, garlic, chili and orange zest together. You can use a food
processor as well, but I don’t think anything works as well as a pestle and mortar to really get flavors and
aromas going. Plus, you can’t go wrong with a little bashing in the kitchen.
Once all of your dry ingredients are mixed together, squeeze the orange juice and add the olive oil to
combine everything together.
Place the chicken in a large bowl and sprinkle the sliced onion overtop. Once your marinade is mixed
well, pour it over the chicken and mix it all together.
Using clean hands, try to really massage the marinade into the chicken; this will really get the flavors
infused in the meat.
Cover and let the chicken marinade for at least an hour in the fridge, and preferably overnight if you can.
Once ready, preheat the grill to 425ºF. Once the chicken is on the grill, reduce the temperature to medium
and grill for about 10 minutes per side or until an internal temperature of 180ºF is reached.

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