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Wednesday, July 24, 2013

Five-Herb Grilled Chicken with Green Aioli

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
Printable Recipe 
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


Yenta Mary said...

Oh, my lord, it's gorgeous! I can practically smell the aroma - fabulous!!!

belleau kitchen said...

seriously yummy!... I love how vibrant the chicken looks, this is such an amazing ingredient combo too, very brave to cook something new like this but I find chicken can be quite forgiving... lovely green aioli too... this is a perfect supper dish for me x

Cranberry Morning said...

I'm loving this already and haven't even tasted it - but I can read an ingredient list! And it is truly beautiful, Jenn!

Pam said...

I do new recipes for only certain friends that can handle me taking photos first. :)

The chicken looks outstanding!

Angie Schneider said...

And it looks outstanding, Jenn. A brilliant idea to serve grilled chicken with green aioli.

StephenC said...

Saucy Suzie strikes again.

Michael Toa said...

Oh they look so flavourful. And for under pressure photo shooting, I think you've done well. Yum.

Lea Ann said...

Boy that does sound good, and it looks pretty. Great for company if you ask me.

Mary Bergfeld said...

This sounds delicious, Jenn. Count me in. That sauce is to die for. Have a great day. Blessings...Mary

Big Dude said...

This sounds awesome and looks totally delicious. We regularly try new recipes on guests (at least our good friends) and they all know it. This way we get more than our opinion of the food, but it is occasionally a bomb.

Chris said...

Bravo, those sound superb, Jenn! I love the texture of the herbs on the chicken too.