Whiskey Herb Marinated Chicken

whiskeychicken1Since my Simon & Garfunkel garden runneth over, I have been on the lookout for ways to use my fresh herbs in various dishes. The parsley, rosemary, and basil have all been receiving a considerable amount of cooking action, but the sage and thyme….are a bit neglected. Lucky for me, I found a recipe that banks on lots of fresh, beautiful thyme–and it has whiskey! Even better.

Whiskey marinated chicken=juicy, flavorful.

whiskeychicken4Seriously though, we have a sage BUSH at this point. And I’m not a big meat eater. Hopefully we’ll be able to utilize it in the next couple months with lots of butternut squash and pumpkin, but–everyone has an open invitation to come over and snip away for all their fresh sage needs.

whiskeychicken3And if you know of any vegetarian or pescatarian recipes utilizing sage or thyme, please let me know!

Whiskey Herb Marinated Chicken

Adapted from The Irish Spirit

1/2 cup whiskey
3/4 cup olive oil
1 clove garlic
1 small onion
3 sprigs fresh thyme
1 sprig fresh rosemary
1/4 teaspoon cayenne pepper

1 teaspoon ground ginger
Salt and pepper
4 chicken breasts

Combine whiskey, oil, garlic, onion, thyme, rosemary, cayenne, ginger, salt and pepper to taste in a sealable jar and shake to blend. Place the
chicken in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 12 hours, most easily done overnight.
Preheat a gas or stovetop grill to medium high. Remove the chicken from the marinade and grill, flipping over after 6-8 minutes. Brush once with the marinade after turning.

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