Basil and Mint Marinated Grilled Chicken Breasts
serves 4
This is a super simple summery recipe for grilled chicken. I use the vinaigrette from my Grilled
Watermelon, Feta and Arugula salad as the marinade.
Now how Easy Breezy is that???
4 skinless, boneless chicken breasts – pounded to an even thickness of approx 1/2 -3/4 inch
2 tablespoons fresh lime juice
2 tablespoons white wine vinegar
2 teaspoons honey
2 teaspoons fresh thyme, chopped
1 small shallot, minced
1 serrano chile, stemmed and seeds removed, minced
3/4 cup olive oil
salt/pepper to taste
In a small bowl combine the lime juice, vinegar, honey, thyme, shallot and serrano and stir to
combine. Whisk in the olive oil and season with salt and pepper.
Place your chicken breasts in a couple of plastic ziplock bags or a glass pyrex. Pour marinade
over and turn to coat. Let sit up to 30 minutes.
Heat your grill to medium. Coat with cooking spray and place chicken on the grill. Cook for
apprx 2-3 minutes per side, depending on how thick you pounded the chicken. These guys will
cook fast…do not overcook.
Remove to a platter and serve with my Grilled Watermelon Salad.
Original of the video here
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