This recipe comes from Lucas Lovelace, a Personal Chef in the San Francisco Bay Area and owner of LL Chef Services.
My favorite approach to chicken is a flavorful marinade!
Many approach poultry by brining, but for me brining (unless super aggressive for a condensed period and left to air dry in the fridge overnight) yields a finished product with a texture a little weird.
Here is my all-time favorite chicken marinade recipe.
- 2 Tablespoons White Miso
- 1 Tablespoon Chopped Rosemary
- 1 Clove Garlic, minced
- 2 Lemons, zested and juiced
- 1 Tablespoon Extra Virgin Olive Oil
- Kosher Salt, to taste
- Pepper, to taste
- Pinch of Red Chile Flakes
Combine all ingredients, whisking. Add chicken, whatever cut you would like, preferably with the skin on, so you can have even more texture later, especially if you pan roast in a cast iron skillet. Marinate 1 hour to overnight! Cook.
About Lucas Lovelace
Lucas Lovelace began working restaurants at age 16, developing a passion for food before attending Le Cordon Bleu California Culinary Academy in San Francisco. He secured an extern position at the prestigious Restaurant Oceana in New York City which increased his exposure to world class chefs.
Lucas spent the next six years refining his craft in the culinary epicenter of the world, working for one, two, and three Michelin-star restaurants before helping to run the iconic Oak Room restaurant located at the Plaza Hotel.
Now back in the San Francisco Bay Area, Lucas has spent the last several years primarily working as a private chef for billionaires. “What I want to do is take that experience and bring it to everyone,” says Lucas.
In 2018, Lucas launched LL Chef Services, which seeks to recreate the restaurant experience within your home offering personal chef services for at-home dinner parties. Lucas and his team offer three, four, and five course dinner options as well as wine pairings, sommelier experiences, live painting, and cooking lessons. Learn more at https://llchefservices.com/.