Lemon, Maple And Garlic Roast Chicken

If your using other cuts of chicken follow this guide

Boneless Chicken cutlets (for 12 thin cutlets)

1. Marinate cutlets in rub ingredients + 1 tbsp salt and pepper.
2. (Marinate for 1 hour or overnight)
3. Grill on high heat.
4. Once you put the chicken on the grill squeeze lemon over the top.

For chicken legs aka. drumsticks or polices (for 12 legs)

1. Marinate legs in rub ingredients + 1 tbsp salt and 1 tbsp pepper.
2. Right before baking add the juice of 1-2 lemons to the bowl or bag where the chicken is marinating.
3. Allow to sit for five minutes then transfer to a balding sheet and bake, uncovered, on 350f for 1 hour.

CHIMMISCHUG PESTO

INGREDIENTS:

1-3 Jalapeños (depending how spicy you like it.)

7 Cloves garlic, peeled

1 cup cilantro leaves

1&1/2 cups parsley leaves

Juice of 1/2 a lemon or lime (you know which I prefer)

1/2 tsp. kosher salt

1/4 cup + 2 Tbsp Extra virgin olive oil

INSTRUCTIONS:

Place jalapeños and garlic in a food processor.

Blend till finely minced.

Add herbs, lemon, salt and pepper.

With food processor running drizzle in oil.

Taste to adjust seasoning.

Pour into an airtight container and keep in the fridge for up to 10 days!

Notes

1. If you don’t have a mortar and pestle you can easily make this in a food processor or blender!