Spring Entertaining Menu: Lavender Lemonade with Herb-Infused Grilled Chicken
Celebrate spring with this refreshing Lavender Lemonade paired with Herb-Infused Grilled Chicken. Perfect for outdoor gatherings, this menu highlights seasonal flavors and is designed for food-service scale.
Ingredients
- 10 whole Fresh Lemons
- 1 cup Fresh Lavender
- 2 cups Granulated Sugar
- 8 cups Water
- 10 pounds Chicken Breasts
- 1 cup Olive Oil
- 1 cup Fresh Rosemary
- 1 cup Fresh Thyme
- 2 tablespoons Salt
- 1 tablespoon Black Pepper
Instructions
- 1
In a large pot, combine 4 cups of water and 2 cups of sugar. Heat over medium heat until the sugar dissolves completely.
Chef's tip: For a more intense lavender flavor, steep the lavender in the hot water for 10 minutes before straining.
- 2
Juice the lemons to yield about 2 cups of lemon juice. Add the lemon juice to the sugar-water mixture.
Chef's tip: Use fresh lemons for the best flavor; avoid bottled lemon juice.
- 3
Add the remaining 4 cups of cold water to the lemonade mixture. Stir well and refrigerate until chilled.
Chef's tip: Serve with ice and garnish with fresh lavender sprigs for a beautiful presentation.
- 4
For the chicken, in a large bowl, whisk together olive oil, chopped rosemary, thyme, salt, and pepper.
Chef's tip: Marinate the chicken for at least 30 minutes for maximum flavor.
- 5
Preheat the grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked.
Chef's tip: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- 6
Remove the chicken from the grill and let it rest for 5 minutes before slicing.
Chef's tip: Resting allows the juices to redistribute, keeping the chicken moist.
- 7
Serve the grilled chicken alongside the chilled lavender lemonade.
Chef's tip: Pair with seasonal vegetables or a fresh salad for a complete meal.