Welcome, dear friend! Here you will find an inside look into my life as a business owner and newlywed, helpful advice from years of studying wedding publications, and snippets of all things delightful as they delight my virtual travels. I'm so glad you're here!
Happy Monday, y’all! With the holiday tomorrow, it feels more like a Friday! In an effort to establish traditions in our home, I bought How to Celebrate Everything in June. Since I started to read it last week, I am already so inspired! Dillon and I live in an apartment without a grill (or outdoor dining space – that will come someday, patience is a virtue!). Thankfully, the book has inspired me to find a way to enjoy cookout food without a grill tomorrow, starting with a recipe for Picnic Chicken from the author (below).
Picnic Chicken from Dinner: A Love Story
½ cup good quality soy sauce
¼ cup fresh squeezed orange juice
2 lemons, juiced
2 tablespoon honey
2 cloves garlic, minced
1 tablespoon mild smoked paprika
2 teaspoons ground cumin
½ cup olive oil
salt and pepper to taste
4 pounds chicken legs and thighs (we are substituting with 1.5 lbs chicken breast)
Place all ingredients except the olive oil, s & p, and chicken into the bowl of a blender. Puree for 30 seconds on high.
With the motor running, slowly add the oil. Season well with salt and pepper. Pour marinade over chicken and marinate for 24 hours in the refrigerator. In a 400°F oven, roast chicken in a roasting pan or on a cookie sheet for 40-45 minutes, or until nicely browned and cooked through. (Since we are using chicken breasts, I will cook mine for 25 minutes and check to see if they’re cooked through). Serve hot, room temp, or cold. Find original recipe in the How to Celebrate Everything, or here.
I also picked up a can of baked beans and some fresh corn on the cob to serve with our chicken. If we have a sweet tooth tomorrow, I might go pick up some watermelon to slice along with this too. Yum!
What are your plans for the 4th of July? Share below!