I know it has been a couple of weeks since my last blog. My hubby…
Food For Thought – Lemon Basil Grilled Chicken
I am so excited to share this recipe with everyone. One of my favorite foods is Greek food, well actually Mediterranean food is all great, but Greek especially.
I am a big fan of this recipe as are my family and friends. I make this often as it can be done either as a chicken breast or kabob’s.
I have taken to serving it with tzadziki sauce and pita bread with sliced red onion and sliced tomatoes, like a chicken gyro.
I always serve it with a Greek salad and rice pilaf. This marinade is also great for lamb chops or leg of lamb, which I have done on a rotisserie on my BBQ, and it was spectacular.
When my husband and I were on our Mediterranean cruise, we stopped in three different Greek ports. In all of those places we found the food to be better than great. We eat Greek food at home often. In Greece, among the most amazing ruins and architecture, you can always find a great meal.
I found this recipe years ago in a magazine and have adapted it to my taste. Please give it a try and let me know what you think.
Lemon Basil Grilled Chicken
1/2 Cup Oil (vegetable or canola)
1/4 Cup Lemon Juice
2 T White Wine Vinegar
1 T Dried Basil
3-4 Cloves of Garlic
1/2 t Salt
1/4 t Pepper
4 Boneless, Skinless Chicken Breasts Halves (1 pound)
Combine all of the ingredients to make the marinade. Put Chicken into a ziploc bag and pour in the marinade. Refrigerate at least 6 hours ( I like at least 8 hours or overnight is even better). If making Kebobs, cut into chunks first then add to marinade. Or you could pound the meat to 1/2 inch thick as well.
Heat grill pan, barbecue or broiler. Cook chicken until not pink in the center, approximately 6-10 minutes per side, flipping often to prevent burning.
Once cooked, serve with pita bread, rice pilaf, tzadziki sauce, slice red onion!