Grilled Lemon Mint Chicken Breast
Want to try something new but easy grill dish? This Grilled Lemon Mint Chicken Breast recipe from A Food Centric Life is a must try!
Yield: 4 servings
- 4 boneless skinless chicken breasts (680 – 900 grams, 1 1/2 – 2 total, preferably organic)
- 2/3 cup olive oil (160ml)
- zest of one lemon (use a microplane zester)
- 2/3 cup fresh squeezed lemon juice (160ml)
- 1 large garlic clove or use a garlic press, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped mint leaves
- Make the vinaigrette. Whisk together the olive oil, lemon zest, and lemon juice. Add mint, garlic and season with salt and pepper. Set aside.
- Place chicken breasts in a heavy duty zip style plastic bag smooth side up. Using a meat pounder, pound the thicker end of the chicken breasts to make them more even in thickness. When pounding the chicken, pound firmly but not so hard that you tear the meat. Pour half of the marinade into the zip bag, about 3/4 of a cup, and seal the bag pressing the air out. Refrigerate for several hours, turning the bag over occasionally.
- 45 minutes before grilling, remove chicken from the refrigerator and allow to stand at room temperature to get the chill off. Drain off marinade and discard. Place on a plastic film covered quarter sheet pan to transport to the grill.
- Grill chicken until done. Using a digital thermometer to test for temperature, pull chicken off the grill at 160 degrees. Brush with fresh vinaigrette for added flavor. With a little practice you will know when they are done by touch. They will be firm but still have a little give to them.
- Cover chicken with foil to keep warm. The temperature will rise to the food-safe temperature of 165 in a few minutes before serving. Serve with reserved vinaigrette as a sauce or salad dressing.
Click here to buy Mint leaves and other herbs and spices
Source: A Food Centric Life
Photo Credit to: A Food Centric Life
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