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Grilled Chicken with Fresh Herbs

Photo Credit
Brent Hofacker/shutterstock
The Editors
Yield
4 servings
Category
Poultry
Course
Main Dish
Preparation Method
Grill
Sources
Yankee Magazine
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Grilled Chicken With Fresh Herbs is the perfect summer recipe. The green herb marinade is amazing! Prepare the marinade in the morning and let the breasts marinate up to 8 hours, or just let them sit for 30 minutes before dinner.

If you have extra herbs from the garden, we like to make a little extra green herb sauce to pour on top of the chicken after cooking; however, if you make extra sauce, omit all the salt (which is for the marinade) and just add salt to taste.

Instead of chicken breasts, you may also want to try cubes of chicken or pork to make kabobs.

Ingredients
1 cup loosely packed mixed fresh herb leaves (such as basil, Thai basil, cilantro, mint, parsley), chopped
2 cloves garlic
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast halves
Instructions

Put all ingredients, except chicken, into a blender or food processor and purée until smooth. If mixture seems dry and herbs aren’t puréeing, add a little more oil.

Put chicken into a resealable plastic bag, pour in marinade, seal, and massage briefly. Chill for at least 30 minutes, or up to 8 hours.

Preheat grill until hot.

Remove chicken from marinade and shake off excess. Discard marinade. Grill chicken for 10 to 15 minutes per side, or until a meat thermometer inserted into the center of the breast reads 165°F.

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The Old Farmer's Almanac Editors

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