I Never Promised you an Herb Garden
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My favorite part of summer is being able to grill and have fresh herbs growing in pots on my patio. At the end of the season, I am sad to see them go.
I use them almost everyday, finding some way to use them in my daily cooking.
The easiest herbs for me to grow here in New Jersey are:
Basil
Sage
Mint
Parsley
Rosemary
Chives
Thyme
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this photo was taken in May, they are 3 x the size now
These seem to do very well all summer.
(My cilantro always dies since it hates the NJ humidity).
Here is a great way to use your fresh herbs for chicken on the grill.
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Herby Grilled Chicken:
4 boneless chicken breasts
handful of chopped parsley, basil, thyme leaves, rosemary, chives, and whatever herb you have
3 garlic cloves, minced
zest and juice of a lemon
kosher salt & pepper
olive oil
In a shallow bowl, combine your herbs with lemon zest and olive oil. Lay the chicken breasts in this mixture and coat with lemon juice and olive oil. Sprinkle w/ kosher salt & pepper and let marinate at least an hour. The longer the chicken sits in this, the better it will taste.
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Prepare your grill or grill pan and cook the breasts until done (about 12 minutes total, depending on the thickness).
Let the breasts rest a few minutes so the juices redistribute.
This makes a moist and flavorful chicken breast.
Enjoy!
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Comments
My husband designed an amazing drip system for my herbs so I never have to water them - they basically water themselves and are so....... happy. We live in North Carolina and the July temps are in the upper 90's and 100's so one day without water is a death sentence for almost any plant in a pot! My husband did a guest post on my blog about the drip system -
http://thecafesucrefarine.blogspot.com/search/label/Fresh%20Herbs
The heat got the dill and cilantro.