Sourgrass Lemon Chicken Recipe
Sourgrass, also known as Oxalis, is a common wild plant found in many regions. It gets its name from its tangy, lemon-like flavor, thanks to the oxalic acid in its leaves. This distinctive taste makes it a fantastic ingredient for various culinary creations. Sourgrass is not only edible but also rich in vitamin C and antioxidants, making it a nutritious addition to your diet.
How to Identify Sourgrass
Identifying sourgrass is relatively easy once you know what to look for:
Leaves: Sourgrass has trifoliate leaves, meaning each stem has three heart-shaped leaflets, similar to clover.
Flowers: The plant produces small, yellow flowers with five petals, which bloom in clusters.
Stems: The stems are often reddish and juicy, adding to the plant's distinctive appearance.
Taste: The best way to confirm you've found sourgrass is by tasting a small leaf. It should have a bright, tangy flavor reminiscent of lemon.
About the Recipe
Sourgrass Lemon Chicken combines the citrusy brightness of lemon with the tangy freshness of sourgrass. Tender chicken breasts are marinated in a zesty mixture of lemon juice, garlic, and sourgrass, infusing them with vibrant flavors before being grilled or baked to juicy perfection. This dish is perfect for a light and satisfying meal that will tantalize your taste buds with its delicious combination of ingredients.
Ingredients
4 boneless, skinless chicken breasts
1/4 cup freshly squeezed lemon juice
3 cloves garlic, minced
1/4 cup sourgrass leaves, washed and finely chopped
Salt and pepper to taste
2 tablespoons olive oil (for grilling) or cooking spray (for baking)
Instructions
Prepare Dressing: In a small bowl, combine freshly squeezed lemon juice, minced garlic, chopped sourgrass leaves, salt, and pepper. Stir well to mix.
Marinate Chicken Breast: Place chicken breasts in a shallow dish or resealable plastic bag. Pour marinade over the chicken, ensuring an even coating. Seal the dish or bag and refrigerate for at least 30 minutes, up to 4 hours.
Grill: If grilling, preheat the grill to medium-high heat. Remove chicken from marinade, discard excess. Brush grill grates with olive oil. Grill chicken breasts for 6-8 minutes per side, or until cooked through to 165°F (75°C).
Bake: If baking, preheat oven to 375°F (190°C). Transfer marinated chicken breasts to a baking dish lined with parchment paper or lightly greased. Bake for 25-30 minutes, until chicken is cooked through and no longer pink in center.
Rest: Once cooked, let the chicken rest for a few minutes.
Garnish: Garnish with additional chopped sourgrass leaves, if desired.
Serve: Serve hot alongside favorite side dishes like roasted vegetables, rice, or salad.
Join Our Foraging Classes & Explore More
If you’re curious about incorporating wild plants like sourgrass into your cooking, you might enjoy joining one of our foraging classes at forageSF. We offer various classes on foraging mushrooms, wild plants, and more. Also, if you want to delve deeper into sourgrass, check out The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb. It’s a great way to explore more recipes and make the most of this unique herb.
Join our foraging class and consider buying the book for further inspiration!