Category Archives: Lemons

Preserved Lemons Save the Day!

So.  Last night I needed lemons for a marinade for some chicken thighs I wanted to grill and I also needed lemons to dress a farro salad.  The problem was I only had 3 lemons, but I needed over 1/2 cup of lemon juice.  My solution?  The home-made preserved lemons I had in the fridge!

All I did was pull out one of the preserved lemons from the jar, chop it up and add it to the marinade.  I added extra olive oil to dilute the saltiness of the briny syrupy solution the lemons are preserved in.  I was still nervous that the chicken would end up being too salty, but it was actually delicious!  The one lemon substituted for 1/2 cup of lemon juice.

That was the first successful substitution.  The second substitution was much less risky – I had no white wine vinegar so threw in some red instead.  Nothing crazy there.

Here’s the recipe:

Preserved Lemon Marinade
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Ingredients
  1. 1 preserved lemon, chopped, with about 1 tablespoon of syrupy brine
  2. 1/2 cup olive oil
  3. 1/4 cup red or white wine vinegar
  4. 2 tbsp dried rosemary (crunched in your hands)
  5. 1 tbsp dried oregano
  6. 1/2 tsp ground pepper
  7. 4 garlic cloves, minced
  8. about 10 chicken thighs (leave skin on)
Instructions
  1. Combine the first 7 ingredients in a bowl. Put thighs in a ziploc bag or dish and pour marinade over them, and stir them up a bit with your hands to make sure you have good coverage. Cover and marinate in fridge for 4 hours (or longer if you need to).
Adapted from Broiled Lemon Chicken recipe from The Ultimate Cookbook, by Bruce Weinstein and Mark Scarbrough)
Adapted from Broiled Lemon Chicken recipe from The Ultimate Cookbook, by Bruce Weinstein and Mark Scarbrough)
Warm Bricks http://warmbricks.com/
This was such a great lesson in substitutions actually working out!

But I do have a question – does it really matter if you use red or white wine vinegar?

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