Put Your Kids to Work in the Kitchen With This Simple Recipe

by Copicut Staff August 08, 2018

Put Your Kids to Work in the Kitchen With This Simple  Recipe

 I often find it easier to cook in the winter. Although summer is the season of boundless fruit, vegetables and fresh meat, it is also easy to lose track of the day and stay working on the farm just a little too long. Before you know it, everyone is starving and I’m staring into the fridge wondering what I can whip up. I'm sure this is not just a farm mom problem! 

We have always tried to make cooking (and eating) a family affair. And although it’s beneficial for Emmett to participate in elaborate meals and baking in the winter, we feel it is equally important for him to understand how to make a quick, easy, nutritious meal. Because we’ve been including him in meal prep since he was young he is truly a help in the kitchen these days.

The following recipe is one we often use when looking for a quick dinner. Emmett can make the marinade in the blender while we assemble a salad or other veggies. Plus, employing the grill allows us some time to relax together on the deck and watch the sun set.  We hope your family enjoys it as much as we do! 

Grilled Chicken with Fresh Herb Marinade

I am a sucker for fresh herbs, especially when paired with garlic and oil. I also love a marinade that can stay in the fridge anywhere between 30 minutes and 8 hours- perfect for a quick dinner or it can wait if the day doesn’t turn out the way I planned. We like to pair it with a salad with a fresh herb dressing.

{Based on a recipe by Brenda Bennett, Sugar Free Mom blog}

Total time: 1 hour

Yield: 4-6 servings

{Based on a recipe by Brenda Bennett, Sugar Free Mom blog}



2 cup loosely packed mixed fresh herbs such as basil, parsley, cilantro, thyme, rosemary etc. (Since it will be pureed I tend to include the stems of the parsley and cilantro, trimmed)

1/2 cup olive oil

1/2 cup lemon juice

4 large garlic cloves

3 teaspoons salt (or to taste)

Black pepper to taste (I typically use quite a bit)

2-3 pounds of any bone-in or boneless chicken cut


Wash and chop herbs and place in food processor or blender.

Add oil, lemon juice, garlic, salt and pepper and puree until smooth (you could remove some at this point for a salad dressing, you may need to add a bit more oil and lemon juice to taste)

Place chicken in bowl or bag and pour in marinade. Massage to coat chicken.

Cover bowl if using and place in fridge for at least 30 minutes (up to 8 hours).

Sear chicken pieces on both sides for 5-8 minutes (per side). To cook through- move meat off direct heat and allow to cook until internal temperature registers 165 on a meat thermometer.

Notes: Amount and proportions of herbs, oil, lemon and garlic is per individual taste and total amount of chicken to be marinade. This recipe is endlessly customizable. Happy experimenting.

Copicut Staff
Copicut Staff


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