Chef and Teacher Mia Maes Makes Amazing Lavender Rubbed Chicken In Honor of Lavender Fest

Lavender Rubbed Chicken

Ingredients:

Juice of 1 whole lemon

3 T. olive oil

3 lg. clove garlic, minced

1 T. Lavender Rub and Spice Mix—or more to taste

1# boneless, skinless chicken thighs

Method:

Combine first 4 ingredients in a zip top bag—set aside. Rinse chicken, pat dry, and trim any excess fat. Tenderize chicken with the back of a chef’s knife or a set of tenderizing blades, then place in the bag. Toss to coat chicken and refrigerate a minimum of 3 hours or preferably overnight. Proceed with your choice of cooking methods.

On the range top:

In a heavy-bottomed skillet over medium-high heat, sear chicken to a light brown for 4-5 minutes on one side. Turn and cook for another 4-5 minutes, then reduce heat to medium low and cook until pierced with a fork, the juices run clear. Add remaining marinade and cook for an additional 2 minutes.

OR on the Grill:

Prepare grill to a medium-low heat. Wrap 3 to 4 bricks with heavy-duty aluminum foil. Place chicken on grill and top with the foil covered bricks. Baste occasionally with the remaining marinade then replace bricks on top of the chicken. Continue grilling until a meat thermometer reads at least 165 degrees.

NOTES:

Prior to cooking, you may freeze the chicken in freezer bag for up to one month. Defrost in the refrigerator overnight before cooking.

Serving suggestion: Create an incredible sandwich using this recipe and freshly baked bread and top with fresh Grower’s Market greens, thinly sliced red onion, and a dollop of artisan mustard!