Chicken with Mint

I really don't know what to say about this dish other than it was minty and it was WONDERFUL!!   Not only is the chicken delicious, but I made a very simple mint aioli to compliment it!  The sauce was truly delicious..... Can you say YUM???

The original recipe called for pan searing the chicken, and I do not doubt that it would be good that way, but honestly, if you can grill this... do it.  You will not be sorry!!

Chicken with Mint
Adapted from Cooking.com
- Serves 2 -
Printable Recipe 
Ingredients:
1 teaspoon black pepper
1/2 teaspoon salt
1-2 cloves of garlic, finely minced
1 teaspoon dried oregano
2 Tablespoons olive oil
3 Tablespoons fresh mint leaves, minced
1 Tablespoon lime juice
2 boneless, skinless chicken breasts
For the mint aioli - (optional)
5 Tablespoons mayonnaise
1 Tablespoon lime juice
2 Tablespoons fresh mint, chopped
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
1/8 teaspoon kosher salt

Directions:
In a small bowl, add the pepper, salt, minced garlic, and dried oregano.  With a fork or the back of a spoon, mash everything together.  Whisk in the olive oil and then the mint and lime juice.  Place the chicken in a shallow dish and pour the marinade over the chicken.  Cover and let marinate in the fridge for 4 hours.

Meanwhile, in another small bowl, add the mayonnaise and lime juice and stir to combine.  Stir in the mint, garlic powder, pepper, and salt.  Mix until well combined.  Cover and leave in refrigerator until ready to use.

Preheat the grill to 375 degrees F.  Oil the grill grates.  Place the chicken directly over the fire and allow to grill for 8-10 minutes per side, depending on the thickness, or until the internal temperature reaches 165 degrees F.  Remove from grill and allow chicken to rest for 5 minutes.  Serve with mint aioli and enjoy!!

One Year Ago:  Mustard Dill Fish