Grilled Lemon Mint Chicken Breast

Grilled Lemon Mint Chicken Breast Recipe

By mk Published: February 23, 2013

• Yield: 4 Servings

Recipe courtesy of Chef Sally Cameron, AFoodCentricLife.com Mint adds lovely, refreshing flavor to this quick and easy vinaigrette …

Ingredients

• 2/3 cup olive oil
• zest of one lemon (use a microplane zester)
• 2/3 cup fresh-squeezed lemon juice
• 2 tablespoons fresh mint chopped
• 1 large garlic clove finely chopped (or use a garlic press)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 skinless chicken breasts 1 1/2–2 pounds, preferably organic

Instructions

1. Make the vinaigrette. Whisk together the olive oil, lemon zest and lemon juice. Add mint, garlic and season with salt and pepper. Set aside.
   
2. Place chicken breasts in a heavy duty zip-style plastic bag, smooth side up. Use a meat pounder to make the chicken breasts even in thickness. Pour half of the marinade into the zip bag, about 3/4 cup, and seal the bag pressing the air out. Refrigerate for several hours, turning the bag over occasionally.
   
3. Remove chicken from the refrigerator and allow to stand at room temperature 45 minutes before grilling. Drain off marinade and discard.
   
4. Grill chicken until done (internal temperature of 160°F). Brush with fresh vinaigrette for added flavor.
   
5. Cover chicken with foil to keep warm. The temperature will rise to the food-safe temperature of 165°F in a few minutes before serving. Serve with reserved vinaigrette as a sauce or salad dressing.
   
6. Tip: Whenever I put raw chicken or meat into the refrigerator, I place the bag on a quarter-sized rimmed baking sheet to catch any leakage. That small step will save you cleaning up a messy refrigerator.
   

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