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Thursday, August 2, 2012

Basil-Mint Grilled Chicken

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 -
Printable Recipe 
Ingredients:
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

Directions:
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!

One Year Ago:  Thai Shrimp and Chicken Stir Fry with Tomatoes and Basil
Two Years Ago:  Grilled Provencal Chicken

7 comments:

Dom at Belleau Kitchen said...

O know exactly what you mean... I always feel exhausted after vacation... but you gotta eat, so you may as well blog!... love basil and mint... arent they wonderful together... bet they'd make a great ice cream too!

Yenta Mary said...

The fragrance of this dish alone would be enticing; the flavor??? Sigh ... :) As for vacations - I almost always take a few days here and there rather than an entire week for precisely the reason you stated: it's so, so hard to get back into the day-to-day if you're gone for even one day, let alone many!

StephenC said...

Here's the description of the only job I would accept: 6 figure income; show up sometime in the morning; 1 hour coffee break in morning and afternoon; 1 1/2 hour lunch; 12 weeks of vacation; oh, and a company car (BMW or Mercedes will be just fine).

Mary said...

Jenn, it looks delicious and the aioli must add wonderful flavor to the dish. I hope you have a great day. Welcome back! Blessings...Mary

Michael Toa said...

Yes, I am familiar with that after vacation feeling and then back at work. Not fun. Though if that a job offer that Stephen is offering... take it! :)
The grilled chicken looks delish! and with the aioli... yum!

Pam said...

Get back to normal life can be a challenge. This chicken looks perfectly cooked & tasty.

Candace said...

Another absolutely mouth watering recipe from you, Jenn!