By Posted an essay this week about calving — specifically the two-in-the-morning experience of coming to an animal in distress and having to make decisions in the dark with incomplete information. About how that training, built over years of being present in specific situations, becomes something you don't have to consciously access. The body knows what to do and you go with it. Someone in the response thread called this embodied knowledge. I looked that up after and it's not an inaccurate description.
Tom Whelan's daughter Claire has been in contact with a small press in Bozeman about Horses I Have Known. A publisher who does regional Montana and Wyoming material, someone who read the manuscript after Claire sent it. He's interested. Tom was quiet on the phone when I told him — I heard him breathing for a few seconds and then he said: Well. I said I knew. He said: I'm eighty in November. I said I knew that too. He said: All right then.
I've been in contact with Dr. Crain's suggested support group — online, which I wouldn't have considered five years ago and which I've been attending for three weeks. Grief and trauma, the category described broadly. I won't say more than that, except that the experience of hearing other people describe things and recognizing them — not the specific contents but the structure, the shape of what carrying a weight looks like — has been unexpectedly useful. I don't feel less alone in the thing I carry. That's a new experience for me.
Made chicken with preserved lemon and olives Sunday — a North African approach I'd read about, slow-braised, the lemon giving a brightness against the richness of the chicken. Mom had never tasted preserved lemon before and said it was unlike anything she expected. I take that as success.
The Sunday chicken I mentioned — slow-braised with preserved lemon and olives, a North African approach I’d been reading about — started with a simple marinade, and that’s what I keep coming back to as the foundation worth sharing. Mom’s reaction to the lemon reminded me that the right preparation can make familiar ingredients feel entirely new to someone. These five marinades are what I rotate through; the lemon-herb is the one that most closely echoes that Sunday dish, and it’s the place I’d start.
5 Easy Chicken Marinade Recipes
Prep Time: 10 minutes | Cook Time: 15–20 minutes (grill or skillet) | Total Time: 25 minutes active (plus 30 minutes to overnight marinating) | Servings: 4 per marinade
Ingredients
1. Lemon Herb
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
2. Garlic Soy
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 4 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
3. Honey Mustard
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
4. Cilantro Lime
- 1/4 cup fresh lime juice (about 2 limes)
- 3 tablespoons olive oil
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
5. Italian Herb
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For all marinades:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
Instructions
- Mix the marinade. Whisk together all ingredients for your chosen marinade in a small bowl until fully combined.
- Marinate the chicken. Place chicken in a zip-top bag or shallow dish. Pour marinade over chicken, turning to coat evenly. Seal and refrigerate for at least 30 minutes or up to 8 hours. For the lemon herb version, even 30 minutes produces a noticeably bright result.
- Bring to room temperature. Remove chicken from the refrigerator 15 minutes before cooking. This helps the meat cook evenly.
- Cook the chicken. Grill over medium-high heat for 6–7 minutes per side, or cook in a lightly oiled skillet over medium heat for 7–8 minutes per side, until internal temperature reaches 165°F. Discard used marinade.
- Rest before serving. Transfer chicken to a cutting board and let rest 5 minutes before slicing. This keeps the juices in the meat rather than on the cutting board.
Nutrition (per serving, lemon herb marinade with chicken breast)
Calories: 280 | Protein: 35g | Fat: 14g | Carbs: 2g | Fiber: 0g | Sodium: 340mg