Lemon Sage Chicken

This recipe is so quick and easy, it is perfect for a family on the go or for a mom who is 36 weeks pregnant!!! :) 

The Ingredients:
1 chicken roaster
1 lemon
2 TBSP of Sage
2 garlic cloves, minced
1 - 2 tsp lemon pepper
1 - 2 tsp garlic powder
drizzle of Olive Oil

The Directions:
Rinse and pat dry the chicken roaster. Squeeze the juice of 1/2 half lemon on the chicken. Insert the other lemon inside the chicken. Sprinkle sage, garlic and seasonings on the chicken. Finally, top the chicken with Olive Oil. Cook on low for 4.5 - 5 hours in crock pot.

Save the bones and left over chicken for another meal, recipe to come!!!

Spaghetti Squash Chicken and Broccoli Casserole

When first learning to cook I made a lot of casseroles and seemed to only find new recipes that were casseroles. It was a great experience but it was a lot of processed foods. Now that we are eating healthy and trying not to consume too much (if any) grains and dairy casseroles are pretty much out of the question. At least the ones I was making! 

Every so often I do come up with a quick easy casserole that is healthy and delicious! 

 I made a rue sauce with Coconut Oil, Coconut Flour and Coconut Milk. I seasoned the rue with pepper and basil.

This time I cooked the spaghetti squash with coconut oil and a bay leaf.

I cooked chicken pieces on the stove and mixed with broccoli.

I then mixed everything together and put it in the pan and baked at 350 degrees for 20 minutes.

I did over cook the squash this time but I will not cook the squash as long next time or maybe cook everything less time at the end. It was so delicious!!!

Tomato and Chili Chicken in the Crock

I love cooking Chicken Fryers in the Crockpot. It is so quick and easy and leave the chicken so tender and full of flavor!

 This time I added the chicken in the crock and poured over 1 can of tomato and chili's. I let the chicken cook on low for 6 hours. The meat just fell apart. The chili's left a MILD kick in the background that was a pleasant surprise but not over powering for the kids.

Roasted Chicken

Have I mentioned that I will be out of town next week??? My wonderful family and I will be heading to the Poconos Mountain. I am sorry but I have decided that I will not blog next week. 

I am in need of a break and some quality with the sweet boys of my life! :) We are going to spend the week hiking, fishing, swimming, boating and much much more... 

Oven Roasted chicken seasoned with Rosemary, 21 seasoning spice, garlic powder and coconut Oil.

Brussels Sprouts and Asparagus cooked with the chicken. Seasoned with Olive Oil, Sea Salt and Pepper. 

Spinach Egg Casserole

Jamie Oliver and FOOD REVOLUTION is back!!!! Last night, we watched the first episode of season two. This year, Jamie is taking on LA. 

Fast forward to 2:24. He breaks down the meat that school use... You will not believe it... 

I am looking forward to this season!!! WELCOME BACK JAMIE OLIVER!!!! 

Two quick ideas for you!!!! 

6 eggs, 1 cup spinach, chicken and apple sausage

Bake at 375 for 30 - 45 minutes.

Simple Dinner

Lemon, Thyme and Onion Chicken with mixed vegetables

Bake chicken at 350 for 20 - 30 minutes.

Chicken Soup with vegetables

I am super excited for Spring/Summer. Last Summer, I built a garden box in our backyard and planted lots of great vegetables (organic and pesticide free, of course). I am eagerly looking forward to plating and growing again this summer. Hubby and I have been talking about expanding the garden box out, just a little more, to make room for more vegetables.

My 3 year old (then 2) enjoyed going out and looking for vegetables. I know he is going to love and appreciate the garden so much more this year. Especially knowing meals (vegetables) are coming from our hard work! 

Garden Vegetable Soup with Chicken

zucchini, yellow squash, tomatoes, red bell pepper, green bell pepper, carrots, celery and of course chicken. 

seasonings - thyme, rosemary and parsley. Homemade chicken broth. 

Blood Orange Chicken Stir Fry

I love citrus flavored meat. I picked up some blood oranges at Trader Joe's this weekend. I just knew I wanted to attempt to make a delicious citrus flavored chicken dish. 

I thawed chicken tenders directly in the citrus mixture. Soaked the chicken all day and then drained the juices when it was time to cook. 

The Ingredients:

The Marinade:

1 blood orange juiced

1/4 cup of orange juice

2 TBSP Coconut Aminos

2 TBSP Olive Oil

6 chicken tenders

1 red bell pepper, chopped

1/2 green bell pepper, chopped

1 zucchini, chopped

1 yellow squash, chopped

2 cups spinach

unsweetened coconut for topping

The Directions:

Take chicken out of the freezer and place in Tupperware or Ziploc. Mix the marinade ingredients and pour over the chicken. I let the chicken soak for 8 hours. 

In a large frying pan lay the chicken out. Do not over crowd the chicken. Pour a little of the marinade over the chicken and brown both sides. Take chicken out and cut into pieces. Add chicken back to the pan and continue to cook. Add zucchini, squash and bell peppers and cook for 5 - 10 minutes. Add the spinach and cook until spinach is wilted. 

Once you plate the stir-fry top with unsweetened shredded coconut. 

ENJOY!!!!

Crockpot Chicken and Vegetables

I am going to upfront today and say that I am not 100%. I have spent the last few days caring for two little ones with many nights sitting up rocking and loving on and snuggling. My little ones were so kind to wear me out and to bring me down. I have spent the last couple days with a terrible headache and an extremely upset stomach. Thankfully, this is the first time in awhile that my body has shut down like this and I owe that to Chiropractic care, thanks babe, and the way we live our lives! (More to come!)

Do not worry -- I did not spend my sick day cooking in the kitchen. Here is a recipe that I made on Sunday! :) 

I love cooking whole chickens or chicken fryers in the crockpot! It is simple and you are left with a crockpot full of wonderful broth. 

The Chicken -
1 Chicken Fryer
enough water to cover the chicken
spices, whatever you fancy!

Cook the chicken in the crockpot all day on low. 5 - 10 minutes before you are ready for dinner pull the chicken out and let cool. Take off the skin and debone the chicken.

Was that hard!?!? :)

As for the vegetables
I roasted Brussels, again!!! :) My boys and I just can't get enough!

The other mixture is zucchini and broccoli. Saute in very little coconut oil and coconut aminos* (my new FAVORITE!!!) Start with the broccoli. Saute for 5 minutes then add the zucchini and then add the coconut aminos.

* I have been asked about Coconut Aminos. They can be found at Whole Foods or online. Coconut Aminos is a soy sauce or braggs replacement. Soy free, Gluten Free and Dairy Free!!! You will love it!

Clinatro, Lime and Salsa Chicken

I just love when a dish falls together PERFECTLY! 

Dinner was not planned... I forgot about dinner until about 4 and then panic mood set in. Thankfully, we have things prepared in our fridge that allow such nights to happen. 

Normally with salsa (mexican-style) chicken the preferred side for our house would be rice or quinoa. Sticking to my plan I whipped up some garlic cauliflower mash, sauted spinach topped with Salsa Chicken.

The Chicken:
I had a bag of frozen chicken from TJ's that is hormone free, nitrate free and pastured. I threw 2 pieces of chicken in a baggie and started to let it thaw in a pool of water. When the meat was 1/2 thawed I added juice from a whole lime, rough chopped cilantro, 4 cloves of garlic and a cup of salsa. Mixed and massaged into the chicken. I let the chicken thaw the remaining 1/2 soaking in the yummy mixture.

The Cauliflower:
Frozen this time. I set out the cauliflower in the same pool of water. As soon as it was 1/2 thawed I dumped the cauliflower into my steamer and steamed until tender. I then dumped the cauliflower into the Vitamix ( :) )! Added 2 TBSP of Coconut Milk, 1 clove of garlic and let the cauliflower mix until smooth and silky.

** Please note -- the garlic cauliflower mash was a great idea but I think that my Vitamix liquefied the garlic and it was too strong. I liked it but my 3 year old was not a fan. Maybe I was just boosting our immune systems!
Maybe add the garlic during the steaming stage and take out when mashing.

The Spinach:
1 TBSP of coconut Oil and loads of spinach. Let the spinach wilt down.

McDonald's again NO THANK YOU

McDonald's has made the news once again. Please read this article, McDonalds, public school lunch beef treated with ammonia. 


"Officials at the United States Department of Agriculture endorsed the company’s ammonia treatment, and have said it destroys E. coli “to an undetectable level.” ...

McDonald’s, Burger King and other fast-food giants use it as a component in ground beef, as do grocery chains. The federal school lunch program used an estimated 5.5 million pounds of the processed beef last year alone."


If you missed my post about this
 
Click here to read what this beautiful pink stuff is! 
WARNING: you might was a garbage can next to you... You might get sick.


If you have not looked into local farmers NOW is the time. Ammonia is not NORMAL... If you cannot find a local farmer, please research "healthier" meat choice. I will be happy to point you in the right direction, just email me! 

Taco Bell made the news this week, too! Finally - the truth is coming out. Check out the article if you missed it in Tuesday's post, click here.  Taco Bell's ground beef or should I say ground filler contains only 30% beef. That is 10% lower than US Department of Agriculture requirements. Which tell me if I am wrong, I don't want to consume anything less than 100% real meat. Call me crazy!
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Pecan crusted Chicken (100% chicken!)
Brussels Sprouts
Cauliflower Rice

The Chicken:

2 TBSP Dijon Mustard (you can use more)

2 TBSP Raw Honey (you can use more)

1/2 cup chopped pecans

If I had more time I could have made this more like fried chicken style. 

Mix together the dijon mustard and honey.

I then dipped the chicken into the mixture and topped it with the Pecans. Bake at 350 degrees for 25 - 30 minutes or until the chicken is completely cooked. 

This is a close up of the cauliflower rice.

The baby is LOVING it!!! I have been mixing it with his food! 

I tried a different method this time! I put the cauliflower in the microwave for just 30 seconds. I then added it to the food processor and pulse. If you do not have a food processor a blender will do.

In a saute pan I added a little coconut oil and melted. Then add the cauliflower rice and saute for just a couple of minutes. I also added a little pepper.

I found this method more rice like when you aren't adding it to a soup. It was tender and everyone loved it! Baby is still enjoying it!

Why are we in such a hurry?

Have you ever noticed how impatient we all have become???

This weekend I was sitting at a light waiting for the light to turn green and I noticed something pretty funny. The car in front would scoot forward a little, then the car behind it would shoot forward and the car behind it would scoot forward and so forth. The car in front would then scoot up just a little more and the whole process began again. Why have are we in such a hurry that we have to continuously nudge forward even though the light is still red?

Next time you are stopped at a light, watch! You will get a kick out of it! 

I am guilty of this, too! 

When did this change? Why are we in such a hurry?

Maybe it has to do with all the change in the last 10 years. We have so many things designed to make like faster and "easier."  Kindness to other just went out the door. Not sure when people not stopped caring for others but hubby and I have surrounded our family with great people and excellent neighbors. (check out this post on how to help out your neighborhood food bank from reader (and friend) Heather @ All Kinds of Goodies) Everyone has cell phones. You don't have to wait to talk to someone if they aren't home. There are FAST FOOD restaurants everywhere... Really there are not too many corners out there without one. We have changed our way of eating and we are seeing the results from it. 

It is crazy that the obesity rate is still sky rocketing and the number of diabetes is on an all time high. I remember seeing a statistic awhile back that said 58 million were obese. Even more disturbing, a few years ago, I heard that by 2012 the "norm" for children will be obese.

THAT IS CRAZY... I remember coming home after hearing that and telling Hubby "I will not accept that. I will do my best to feed my children healthy nutritious foods and allow them to be healthy. If obese is "norm" my children will be not norm"

That was reason #1 we changed...

You see, I have said it before, but we are still working on healthy changes! Yes, my 3 year old has had fast food. No, I am not proud of that. Yes, Micah will NEVER eat fast food. (please note: There are healthier choice, like Chipolte, for example, and I am sure he will have Chipolte)

Yes, Fast food is fast and a great fix when "oops I forgot to plan for dinner." And Yes, it is cheap. Hubby and I have both said fast food is really a help for those who need to feed a lot of people for less. McDonalds is offering 50, yes I said 50 chicken McNuggets for $9.99... That is just craziness... Where else can you get a meal for a family under $10. It is a quick fix.

I am not suggesting you to go to McDonald's for dinner... It is not meant to be consumed daily, if at all. Today, I just found a story about Taco Bell being sued because the meat isn't meat. It doesn't meat the minimum standards... YUCK. The meat is only 30% meat. 70% is other junk and fillers. To read the article, click here.

Hubby was out of town this past weekend. I should have planned ahead and prepared us some food but I got busy. I did not eat like I should and I am paying for it now. I went to bed Sunday not feeling well and woke up Monday with a terrible headache, that lasted all day. Monday I spent the day sluggish and lacked energy. My stomach was upset and I couldn't really eat anything without it coming right back up. I even had a few face breakouts.

So many of us have just become so busy in everyday life that so many have forgot or dropped home cooked meals. Many Americans do not use their kitchen and even more do not know how to cook. Let's bring back home cooked meals! That is my mission. If you are a reader and struggle in the kitchen contact me (call, text, facebook, email me) and I will help you. I pride myself on coming up with or finding real easy recipes that are packed with nutrition and color and are full of taste.

Hubby and I enjoy sitting together with our boys at the dinner table and spending that time with just our family. No phones. No interruptions. Just us!!! We enjoy our memories!!!! We enjoy our 3 years prayers and stories! We love our time!!! Yes, sometimes he gets home late and we are not able to eat together but 6 nights out of 7 we are together!


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Green Chili Crockpot Chicken

The Ingredients:
1 Chicken Fryer
2 cans green chilis
4 cups chicken broth
1 onion, diced
2 TBSP Coconut Oil
2 tsp Cumin
1 tsp Garlic Powder
1 TBSP Italian Seasoning
1 tsp Cayenne Pepper

The Directions:
Rinse the chicken and pat dry. Add chicken to the crockpot. Top with Onion and the rest of the ingredients. Cook on low for 6 - 8 hours.

Take chicken out and let cool before taking the skin and bones off.

Add chicken back into crockpot and either serve chicken as a soup topped with Avocado or just enjoy the chicken side with vegetables. It is your choice.


ENJOY!!!!

Chicken Salad (Paleo-Style)

Remember, this post, about my dry feet??? A sweet friend of mine made lotion bars for Christmas and was kind enough to share one with me. I have been using the bar on my elbows (real dry) and my feet (cracking dry) and the dryness is getting better. My hands are thankful for this lotion bar too! 

Thanks All Kinds of Goodies for sharing this wonderful feet/elbow saving lotion bar with me!!!!

Make sure you check out her website... She gives the lotion bar recipe and you can make your own!!!

:)

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BACK TO FOOD!!!! :)  

One thing that I LOVE about Paleo is color!  

I made this delicious Chicken Salad. I love Chicken Salad. This is my first attempt at a Paleo friendly recipe. I usually add chicken, apples, celery, almonds, s&p, mayo (sometimes Olive Oil, instead of Mayo). This recipe - cabbage, apples, celery, sun dried tomato, pepper, and olive oil.  Another classic - REVAMPED! More color this time and great flavor!

The Ingredients:
3 chicken breast
1/2 red cabbage
1 apple, minced
2 celery, minced
1 jar of sun dried tomato
fresh ground pepper
Olive Oil

The Directions:
Boil Chicken until completely cooked. Let cool.
Shred chicken. Add all ingredients. Mix well.

*** I will drain the sun dried tomatoes next time... juice very thick and almost too Olive Oil tasting. Overall the Chicken Salad is good!

I also made Micah a batch of finger food.

Look at that color!

The Ingredients:
Peas
Carrots, chopped and cubed
zucchini
Chicken Broth (left over broth from the chicken salad chicken)

The Directions:
Add vegetables into the broth and add carrots. Boil for 5 minutes and add the rest of the vegetables.

Simple and Easy Finger Food with LOADS of Color! Just enough flavor for my 3 year old to enjoy too! Alright - me too!

Linked on Real Food Wednesday, Frugal Follies

Dry Feet (Skin) and Chicken Rolls

Can I share something, funny and personal with you??? 

I have EXTREMELY dry skin... any suggestions?

We eat healthy. 

I take vitamins and I drink lots of water. Still my skin is so dry. 

I am excited to see what happens to my skin as I eat NO grains... NO Legumes... NO Diary.

 The other night, I made Chicken Roll-ups.

I used Chicken Strips, Carrots and Zucchini.

I would have love to try these again with Chicken Breasts. 

The Ingredients:

6 Chicken Strips

2 Carrots, sliced lengthwise

2 Zucchini, sliced lengthwise

Fresh Thyme

Garlic Powder

Pepper

Coconut Oil

Toothpicks 

The Directions:

Preheat oven to 350 degrees.  Toss the sliced carrots and zucchini with the Coconut Oil, salt, pepper, and fresh Thyme.  Place 2 zucchini and 2 carrot slices in the middle of the flattened chicken breasts, roll tightly, and secure with a toothpick. Place chicken in a baking dish and poor the chicken broth over the chicken roll-ups.  Bake for 45 minutes or until chicken is tender and no longer pink in the middle.

Chicken in the Crock, 4+ meals worth

A chicken fryer goes a lot further these days. I used to used plop a chicken in a pot and make soup. I would use the whole chicken and toss the bones. I also would bake a chicken and do the same thing, toss the bones. 


Not anymore!


A chicken fryer is becoming more... For example, I stretched our last two chicken fryers (whole chickens) into 4 meals and 4 jars of broth.

Just last night we had almost 1/2 if not 3/4 of the chicken left. We are consuming more vegetables (2 or 3 different types) each meal. 


Do not worry, if the boys want seconds of chicken, I will not discourage it but I will encourage more vegetables first! 


The left over chicken (1/2 - 3/4 of a chicken) is used towards lunches and other dinners this week. Plus one less dishes to have to clean. While cleaning up, I dished out enough chicken and leftover vegetables for his lunch. I used 1/4 cup of chicken today on my spinach salad with almonds and walnuts.  


Would you believe me if I told you, I still have a cup (maybe more) of chicken left? Well, believe me! :)


I have a new favorite chicken recipe. 


It is easy and you do not have to do much. I put a clean and patted down chicken into the crock pot. Topped with a little garlic powder, Italian Seasoning and Coconut Oil. Cook on low all day and you have perfect tender chicken.  

Crockpot Chicken

The Ingredients:

1 chicken fryer 

1 TBSP Coconut Oil

Garlic Powder

Fresh or Dried Herbs (Thyme, Rosemary, Oregano)

Lemon Pepper

Lemon Slices (optional)

The Directions:

Wash the chicken and pat dry. Put chicken in the crockpot and top with all the seasonings. 

Cook on low all day. Turn off the crockpot and take out chicken. Let cool before taking out the bones. 

Tip - take out all the bones while the chicken is warm. It falls apart and doesn't take much work to clean out all the meat. 

I also was able to make 4 large jars of homemade chicken broth. 

 

Chicken Broth - This time I cooked the bones with the extra juices leftover from when cooking the chicken. Add water and bones to crockpot, that's right, I said crockpot. I changed up the original recipe. 

This is so easy! I added everything in the crockpot and cooked everything over night.  

We sided the chicken with sauteed Brussels sprouts and steamed broccoli. 


Saute Brussels:


Cut Brussels into quarters. Add a little Olive Oil and Balsamic Vinegar. Little goes a long way. 


Steam Broccoli:


Steam broccoli until the color comes out. About 8 - 10 minutes. Seasoning lightly with pepper and garlic powder.

Rosemary and Lemon Crockpot Chicken

I love my crockpot! I love finding recipes that are healthy and forget about meals! Being a mom of 2 young boys, I love using my crockpot at least once if not twice a week.

I love chicken fryers (whole chickens). When being introduced to whole chickens a few years ago, I thought you had to either boil or bake. As I mentioned before, here, you can butterfly chicken and grill it. You can also crockpot it. No liquid needed!!!!

Rosemary and Lemon Crockpot Chicken

The Ingredients:

1 chicken fryer

2 sprigs fresh Rosemary
2 stalks celery with leaves, cut into pieces
2 small onions, whole
1 whole garlic head, cloves peeled
1 tablespoon fresh lemon juice

1/2 lemon, cut into wedges
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika

The Directions:

Remove and discard giblets and neck from the chicken. Rinse and pat dry. Trim excess fat. Place rosemary, celery, 1/4 of onion, lemon wedges and 6 garlic cloves in the cavity of the chicken. Place chicken, breast side up, in the crock pot . Add remaining onion and garlic. Drizzle lemon juice over chicken; sprinkle with the salt, pepper and paprika. Cover; cook on low for 8 hours

The chicken fell apart! This is what my crockpot looked like once I removed the chicken.

The Chicken fell off the bone. It was so tender and full of flavor!

Sweet Potato and Chicken

Looking for an easy CROCKPOT dinner????

I kind of fell onto this one. I had thawed a whole chicken (chicken fryer) and had some sweet potatoes on the counter from the CSA. I had a long day ahead of me so I decided to make a crockpot dish with the two of them.

I think this turned out GREAT and had great flavor!!!!

The Ingredients:

3 cups peeled and sliced sweet potatoes, about 2 medium to large sweet potatoes

1 can (8 ounces) pineapple chunks in juice, undrained

1/2 cup chicken broth

1/4 cup finely chopped onion

1/2 teaspoon ground ginger

1/3 cup barbecue sauce, your favorite

2 tablespoons RAW honey

1/2 teaspoon dry mustard

1 whole chicken

The Directions:
In 3 1/2 to 5-quart slow cooker, combine sweet potatoes, pineapple with juice, chicken broth, chopped onion, and ground ginger; stir to blend well. In small bowl, combine barbecue sauce, honey, and dry mustard; stir to blend well. Coat chicken generously on all sides barbecue sauce mixture. Arrange coated chicken in single layer over sweet potato and pineapple mixture, overlapping if necessary. Spoon any remaining barbecue sauce mixture over chicken. Cover; cook on low setting for 7 to 9 hours or until chicken is fork tender and juices run clear, and sweet potatoes are tender.

Sweet Potato

Butterfly Chicken Fryer

My new favorite way to cook chicken is to butterfly a whole bird, flatten it, and place it directly on the grill with a large brick on top to weigh it down. The chicken cooks quickly since it is flattened under the weight of the brick and you end up with skin so crispy and delicious, a fight might break out before it hits the table.

When researching how to grill a whole chicken, I came across this video and I want you to watch this great video on how to butterfly a chicken. Since this is a skill I’ve only picked up recently, I figure there are a few others out there who might benefit from the lesson as well!

Here's what we did!

The Ingredients:

Chicken Fryer (Whole Chicken)

Olive Oil

Rosemary

Garlic

Salt and Pepper

2 bricks ($0.39 at Menard's)

The Directions:

My first step was to marinate the chicken with olive oil and herbs. You can use any combination of herbs you like, I just used a simple mixture of garlic and rosemary. First I stripped the leaves from 5 or 6 sprigs of rosemary (about 1/3 cup loosely packed) and peeled six cloves of garlic.

I threw the garlic and rosemary into the food processor. A few seconds later, I ended up with finely chopped rosemary and garlic! If you don’t have a mini food processor, just chop everything up by hand and/or pound it with a mortar and pestle. Next, I stirred in about 1/2 cup of extra virgin olive oil.

I poured about half of the marinade over the inside of the chicken. Then rubbed it all over, making sure to coat every single part of the bird. Next I flipped it over and rubbed the remaining marinade all over the outside of the chicken. After the entire chicken is well-coated with the rosemary-garlic oil, you can cover the whole pan with plastic wrap or slip the chicken into a large plastic bag and place it in the refrigerator. Try to let it sit for at least a few hours.

When you’re ready to grill the chicken, take it out of the fridge and rub some lemon juice all over it. Right before it goes on the grill, sprinkle both sides liberally with kosher salt and freshly ground pepper.

Prepare your grill (gas or charcoal) for direct medium-low heat. Allow as much marinade as possible to drip off the chicken before placing it on the grill. Put the chicken on the grill skin side down and watch for flare-ups. You may need to move the chicken around a bit until the flare-ups die down. Once the flare-ups stop, put two foil-covered bricks directly on top of the chicken and allow to cook undisturbed for 15 minutes.

Remove the bricks from the chicken and carefully lift it up to check the skin. The skin should be well-browned and crispy. If so, it’s time to flip the bird!

When you flip it over, you don’t need to put the bricks back on the chicken. Just let it finish cooking until the internal temperature reaches 165 degrees…it will probably only take about 10 minutes. As you can see, I flipped the wings back up on top to keep them from burning. Not sure if it’s necessary, but it was easy enough to do.

When it’s finished, let it rest for ten minutes before carving. Then divide it up and enjoy!

*You can use any marinade or rub you want with this chicken. You could even brine it first if you want. And if you don’t have time to marinate it at all, that’s fine, too. Just rub it with oil and herbs right before you grill it. Have fun!