This is a great new dish created right here in The Green Earth Ministries kitchen! Try any combination of herbs, especially if they are growing right outside your window (and I hope they are!).

For the marinade:
5 cloves garlic, crushed
1 heaping teaspoon toasted salt and pepper (see below)
1 Tbsp lemon thyme, freshly picked and crumbled
1 Tbsp rosemary, ground in coffee grinder until broken into smaller pieces
1/4 cup red wine vinegar
2 Tbsp olive oil

Mix all ingredients together and process in blender or food processor until blended well. Marinate chicken in refrigerator at least 1 hour.

Grill or broil chicken until juices run clear. Yum!

Here's how to make toasted salt and pepper. It really makes a big difference in the flavor. One batch makes enough to keep for another use. (vegetables anyone?)

Toast 1/2 cup sea salt (or other coarse salt) in cast iron skillet over moderate heat, stirring, until salt turns light tan, about 7 minutes.

Transfer salt to bowl. Toast 4 Tbsp peppercorns in same skillet over moderate heat, stirring, until fragrant, about 2 minutes. Transfer toasted peppercorns to a sheet of wax paper to cool.

Using the paper as a funnel, pour toasted peppercorns into coffee grinder.
Grind until fine.

Add to salt and mix. Let cool and store in airtight container.