Normally, when we have company for dinner, I do not make anything new. One, because I hate not knowing how something is going to come out and two, because then I would have to take pictures and that can come off as rude sometimes. The evening that I made this was an exception. We had guests, I made something new AND I took a picture of it!! lol Granted, I only snapped four photos, so it was a crap shoot on if I would truly have good enough pictures to post.... the lighting could have been better, but otherwise, not too bad for under pressure photo shooting :)
No matter - this recipe was outstanding! Simple and easy to throw together, it's actually a perfect meal to try out on your guests. I mean honestly, all you have to do is throw all the ingredients in a food processor and dinner is pretty much ready. Less time in the kitchen (or at the grill) means more time with friends and family... and we could all use a little more of that!!
Five-Herb Grilled Chicken with Green Aioli
Adapted from Food & Wine
2 boneless, skinless chicken breasts
1/4 cup parsley leaves
1/4 cup basil leaves
1/4 cup chives, roughly chopped
1 large jalapeno, stem and seeds removed, quartered
2 Tablespoons fresh rosemary
1 teaspoon dried thyme
1 garlic clove, quartered
1/3 cup olive oil
salt and pepper
1/3 cup mayonnaise
1 Tablespoon lemon juice
Place the parsley, basil, chives, jalapeno, rosemary, thyme and garlic in a bowl of a food processor. Turn on and slowly add in the olive oil. Season with salt and pepper to taste. Remove 2 Tablespoons of the mixture and set aside. Place the chicken in a shallow dish or resealable plastic bag and pour the remaining marinade over it. Seal or cover and place in refrigerator for at least 1 hour (mine sat for 3 hours).
Meanwhile, in a small bowl, mix the mayonnaise and lemon juice together until well combined. Add the reserved herb mixture a little at a time until you get the flavor you want (I added it all). Cover and place in refrigerator until ready to use.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat and grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove and allow to rest for 5 minutes. Serve with aioli and enjoy!
One Year Ago: Grilled Chicken with Spiced Red Pepper Paste
Two Years Ago: Spice Rubbed Ribs with Chipotle Honey Glaze
Three Years Ago: Grilled Chicken with Yogurt, Hot Pepper and Garlic