I came up with this marinade for a family member who can not do soy, vinegar or anything fermented due to high blood histamine levels. It is an excellent way to prepare chicken tenders or thinly sliced turkey cutlets for grilling. If you can do soy it will also work with organic tofu, or anything your imagination can come up with. It may also be used as a spicy salad dressing. It is the most beautiful vivid green, which makes it fun to pair with cucumbers, tomatoes, beets or red bell peppers grilled or raw.
- 2 large cloves garlic peeled and coarsely chopped
- 2 inch piece of fresh ginger peeled and thinly sliced across the grain
- Zest of 1 organic lemon (zest first, then juice)
- 1 lemon juiced
- 1/2 cup extra virgin olive oil
- 1/4 cup agave nectar
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Large bunch fresh oregano stripped from stems, discard stems
Note: I have a large herb garden so I have an abundant supply of herbs. I understand most people don’t have this type of resource. One package of fresh oregano from the grocery store will work. You may also experiment with other herbs such as mint or basil leaves but, they must be fresh not dried.
- 1 cup pure water — add only what is needed to process or to achieve propper consistency.
Place all ingredients in a blender and process working up to highest speed until creamy. Taste and adjust flavors. Add water only as needed. You might wish to add olive oil in place of water if this is going to be a spicy salad dressing.
- 2 to 2.5 pounds chicken tenders or turkey cutlets cut into one inch strips.
Prepare free range chicken tenders or turkey by cutting into strips if need be. Place prepared pieces into a glass or ceramic bowl. Pour marinade over pieces and use hands to completely coat. Cover and let rest for 15 minutes up to a half hour.
- Baking: Preheat oven to 375°. Remove pieces from bowl allowing marinade to drip off back into the bowl. Reserve excess marinade. Place pieces on a cookie sheet or large baking pan. Place in preheated oven for 20 minutes. Turn pieces over 10 minutes into baking. Check thickest piece for doneness, do not over cook. Remove from oven.
- Grilling: Summertime grilling is the best. It is also the best method for cooking the chicken or turkey strips. Follow directions as above only place on a medium temperature grill turning once. Don’t allow to burn. Check for grill lines and flip. Check for doneness and remove from the grill.
- Marinade: While pieces are in the oven cooking or on the grill, pour remaining marinade into a small saucepan, add more water if need be. Bring to a boil and allow to simmer for a minimum of 10 minutes uncovered to kill all bacteria from raw meat and to reduce volume. Pour over strips before serving.
Delicious hot or cold. Enjoy on salads, or in a gluten-free bun, or with a side of roasted veggies. Freeze leftovers in a glass container to enjoy another time. If you are going to use this as a spicy dressing in place of a marinade it will last in a covered glass jar for up to a week. I’m confident you will find many of your own uses.