Why is it so hard to get back into the swing of things after a vacation? Funny how fast we can slip out of routine, isn't it? I've had a hard time wrapping my brain around work - which is not a good thing right now. BUT, the show must go on, right? Back to work I went and so I'll muddle through. Since I did not win the lottery while I was away, it's about the only thing I can do :)
This recipe was wonderful. The chicken came out flavorful and perfect. I loved the mixture of fresh mint and basil. Add a little aioli to go along with it... and.... well.... you know it's gonna be good!!!!!
Basil-Mint Grilled Chicken
Adapted from Taste of Home
- Serves 2 -
2 Tablespoons lemon juice
2 Tablespoons olive oil
1 Tablespoons low sodium soy sauce
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup fresh mint leaves
1/4 cup fresh basil leaves
1 garlic clove, quartered
2 boneless, skinless chicken breasts
For the aioli -
3 Tablespoon mayonnaise
2 Tablespoons fresh basil, finely chopped
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon garlic powder
Pour lemon juice, olive oil and soy sauce into a food processor or blender. Add the next 6 ingredients (chili powder through garlic) and process until pureed. Place the chicken in a resealable bag. Pour the marinade over the chicken, seal and place in refrigerator for 8-12 hours. I did this in the morning and let it marinade all day while I was at work.
To make the aioli - place all ingredients into a bowl and stir to combine. Cover and place in refrigerator until ready to use.
Preheat grill to 375 degrees. Remove from bag and discard marinade. Place the chicken over direct heat and grill for 6-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees. Remove and allow to rest for at least 3-5 minutes. Serve with aioli and enjoy!
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