This recipe came to me from combined moments of genius in the kitchen with friends from Europe. It’s been tried and tested on the East coast and West with meat-eaters and vegetarians alike and gotten nothing but thumbs up all around. You will need:

• One medium deep dish with cover
• 1 pound chicken - any cut you like or use unbreaded veg chicken nuggets
• 1/2 cup extra virgin olive oil
• 3 cloves garlic, pressed
• 10 springs fresh thyme - use the leaves only
• 1 1/2 T chopped rosemary leaves
• 1 T fresh grated ginger
• 2 lemons - use juice only
• 1 T Dijon mustard
• 1 T brown sugar
• 1 t cayenne pepper
• sea salt
• cracked pepper

Rinse the chicken and place it in the dish. Add the rest of the ingredients and stir until all the chicken is coated. Cover and put in the refrigerator. Obviously you’ll need to double it for more meat. This recipe does not need to be exact so go with your gut! It’s best to marinade at least over night. If the chicken is fresh you can leave it for two or three days even, just stir it every once in a while. You can add veggies and make skewers or slap it right on the grill. Either way you’re gonna love it!